Shoyumame · Japanese · Main Course
Shoyumame
Born in Japan
“Parched broad beans left overnight in soy sauce—Kagawa's quiet anchor to any meal or drink.”
0 people have eaten this dish and left their thoughts across 6 platforms
8 in 10 mention versatile pairing first
6 in 10 say it's worth it for the fermented depth
5 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Shoyumame is Kagawa's answer to a snack that doesn't need to prove itself—parched broad beans that spend the night swimming in soy sauce and sugar, usually with mirin and sake in the mix. It shows up at the table without fanfare, a small bowl beside your meal or nestled next to a drink, asking for nothing but your attention. The beans are tender-firm, glossed with that deep umami soak, the kind of thing that tastes both simple and deliberate.
What makes this version distinct
Shoyumame (しょうゆ豆) is a regional cuisine of the Kagawa prefecture of Japan. Shoyumame consists of parched broad beans left overnight in a marinade consisting primarily of soy sauce and sugar, with mirin and sake usually included in the marinade. It is commonly served alongside lunch or dinner, or as an accompaniment to alcohol. Although similar in appearance, shoyumame should not be confused with shoyunomi—a regional dish of Nagano, Niigata, Yamagata and Kagoshima prefectures, which consists of steamed black beans that have been fermented in soy sauce with rice malt.
Signature elements
What people love
- versatile pairing
- fermented depth
- regional specificity
Know before you go
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