The dadacha-mame is considered Japan’s best-tasting edamame (immature green soybeans) due to its unique aroma, sweet flavor, and full umami. The Atsumi turnip is another local favorite, grown in swidden fields made with fire-fallow farming techniques. Local food culture is marked by miso soup with seasonal ingredients, premium local rice, and full-bodied sake, all of which are deeply imbued with the flavors of the region.