Concept
Over 100 Years of Dedication to Bean Snacks
We were founded in 1908 by Taizo Tominaga, who first generation to lead the company, as a roasted bean merchant under the name Mametomi. Over the course of 100 years and four generations, we have remained committed exclusively to bean snacks. Good food requires quality ingredients first and foremost, and when paired with excellent craftsmanship, the result is a first-class product.
We carefully select only the finest ingredients. For example, for our five-colored beans, we source green peas from the United Kingdom, New Zealand, or Vietnam. We source our premium peanuts from Chiba Prefecture or the Enshu region of Shizuoka, and our soybeans are specially selected Tsurumusume soybeans from Hokkaido.
The History of Mametomi
Committed to developing Kyoto's bean snack industry
Our signature product, Komachi Goshiki Mame, was first launched as a new Kyoto souvenir at Shichijo Station (now Kyoto Station) during the enthronement ceremony of Emperor Taisho. It was a big hit, and went on to become one of Kyoto’s two most iconic souvenirs, alongside Yatsuhashi. In 1965, it was awarded the Takamatsu-no-Miya Honorary President’s Award, the highest honor, at the 16th National Confectionery Exposition.
Additionally, the second-generation owner, Yasuo Tominaga, was recognized as a Kyoto Prefecture Traditional Industry Excellent Engineer (Confectioner) in 1972. The current fourth-generation owner, Yasunori Tominaga, has served as chairman of the Kyoto Bean Confectionery Cooperative Association and executive director of the Kyoto Prefecture Confectionery Industry Association, dedicating himself to the growth and advancement of Kyoto’s bean snack industry.
Our Commitment to Setsubun Beans
Traditional Mizukake (Water-Sprinkling) Method
We use only the finest new beans of Tsurumusume, a premium brand of Tsurunoko soybeans grown exclusively in the Donan region of Hokkaido. Moreover, we select only the extra-large beans graded as "2-bu 8-rin," which are extremely rare. These beans are prized for their natural sweetness and their uniform, beautiful shape.
Instead of soaking the beans to soften them, we use the traditional Mizukake method, gently softening them by repeatedly sprinkling water over time. While soaking can soften beans overnight, it also causes them to lose their natural sweetness. Moreover, beans prepared by soaking tend to develop a soft exterior but retain a hard core when roasted, resulting in an undesirable texture.
In contrast, the Mizukake method gradually softens the beans over the course of four days, enhancing their natural flavor. The carefully softened beans are then slowly roasted over a low flame, allowing the heat to penetrate evenly throughout. This meticulous process produces beautifully golden-brown soybeans with a tender texture and rich, natural sweetness—perfect for Setsubun celebrations.
Our Commitment to Komachi Goshiki Mame
Kyoto and Five-Colored Beans
Kyoto Mametomi’s signature product, Komachi Goshiki Mame, is made using specially selected green peas grown in the United Kingdom, New Zealand, and Vietnam. First, the beans are carefully soaked over the course of several days. Every morning and evening, craftsmen gently sprinkle them with water, gradually softening them with great care. Once softened, the beans are roasted using our unique method to ensure they are evenly and perfectly puffed. The careful, meticulous work continues until not a single hard bean remains.
Next, white sugar is sprinkled over the roasted beans multiple times, allowing the flavor to slowly soak in over time. To finish, aromatic Vietnamese cinnamon (for the brown beans) and fragrant Tokushima green laver (for the green ones) are sprinkled over the beans, and red, yellow, and white beans are added to complete the vibrant arrangement of five-colored beans.
This entire process - from watering through to roasting, sugar coating, and finishing - is carried out carefully and meticulously over the course of roughly seven to ten days, for a completely handmade and exceptional product.