Science Study finds genetic origin of umami flavour in edamame

"Dadachamame" (だだちゃ豆), a speciality product of Tsuruoka in Yamagata, is a variety of green soybeans eaten as edamame (枝豆). It has long been regarded as one of the country's finest edamame varieties for its rich sweetness and deep umami flavour. Now, a research group led by a Yamagata University scientist says it has spent more than 13 years trying to uncover the genetic basis behind that distinctive taste. The team reportedly identified genetic traits linked to the flavour profile that made Dadachamame famous nationwide and earned it the nickname "the king of edamame".


Dadachamame belongs to a group of varieties collectively known as chamame (茶豆), or "brown soybeans". The beans are known for their relatively small pods and the fine brown fuzz covering them. Its name comes from the Shōnai-region dialect word "dadacha", meaning "dad" or "father", combined with mame (豆), the Japanese word for beans.

Members of the research team grew the crossbreeds and harvested their seeds to study the content of free amino acids, which are believed to be the source of the umami and sweetness. They also analyzed the DNA of seeds that abound in free amino acids. Their study revealed the presence of a mutant gene that causes the loss of a sunlight-blocking function. To defend against stress from exposure to excessive light, the loss-of-function gene likely activates more metabolism in free amino acids than does the normal gene, which accounts for the higher free amino acid content, the researchers said. The study team concluded that this is the source of the good flavor in the Dadachamame. The presence of a gene that works to reduce the free amino acid content was also found during the study.

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