Abstract
Uchimame can be seen besides fresh tofu and fried tofu as examples of soybean processing in Fukui Prefecture. Although uchimame is known by as many as 66% of Fukui residents, the number of young people who know about it is declining. Those people who have traditionally eaten uchimame think of it as tasty, familiar and nutritious and purchase and cook it, but many young people who only eat it for school lunch find it disagreeable.
Now the frequency of use uchimame has decreased on Buddhist events, because people do not make it for. Uchimame is suitable for serving at lunch because of its nutritious features, and easy and quick cooking. In order to continue the regional tradition of Fukui, it is necessary for all ages, especially young people to choose uchimame more at lunch.
