We have developed a special ice cream in collaboration with
Miyazaki University, using the indigenous soybean variety
Miyadaizu discovered in Miyakonojo City, Miyazaki Prefecture.
It features the rich aroma of roasted soybean flour (kinako) and a smooth,
creamy texture of soy milk.
It is an excel lent choice for desserts in cafes and restaurants.
What is Miyadaizu?
“Miyadaizu” is a local soybean that was found at a farm in Miyakonojo City,
Unlike commercial varieties that have been improved,
native varieties vary in size and taste,
and each type has a strong individuality.
Miyadaizu is characterized by its natural aroma and sweetness,
as well as its rich flavor.
Currently, more than 90% of the soybeans consumed in Japan are imported,
and domestically produced native soybeans are extremely valuable.
It has a high protein content and is processed into foods
such as miso, tofu, soybean flour, and steamed soybeans.
It is spreading not only within Miyazaki Prefecture but also throughout the country.