Sengoku beans, also known as fujimame or hyacinth beans, are a traditional vegetable classified as one of the Mino Traditional Vegetables. They have been cultivated in southern Gifu City since the Meiji era (1868–1912), with local farmers carefully preserving this agricultural heritage for generations.
The name “Sengoku” is said to come from the resemblance of the bean pods to the shape of a sengokubune, a large cargo ship used in Japan in earlier times.
In the past, sengoku beans were grown by farmers throughout the region. Today, however, fewer farms continue to cultivate this traditional vegetable, making it an increasingly distinctive part of Gifu’s local food culture.
The plants are well suited to hot weather and are relatively resistant to disease. Their bright green, supple, crescent-shaped pods have a distinctive vegetal flavor that evokes the taste of traditional home cooking. Their refreshing appearance and nostalgic flavor make them a memorable example of the region’s agricultural heritage.
Sengoku beans can be prepared in a variety of ways. They are delicious in traditional Japanese dressed salads, particularly when seasoned with miso. They can also be simmered with other ingredients in a mixed vegetable dish or dipped in batter and deep-fried as tempura.
These simple preparations allow the beans’ distinctive flavor and delicate texture to shine, offering a taste of home-style cuisine that has been passed down through generations.
Sengoku beans are harvested from late April through late October, with the growing season extending across spring, summer, and autumn. Visitors to Gifu City during these months may find this traditional vegetable at local markets and restaurants serving regional specialties.