Phaseolus vulgaris ‘Oofukumame’ is a cultivated variety of the common bean in the family Fabaceae, native to the Americas but widely adapted to East Asian cultivation. The genus name Phaseolus comes from Latin, historically used for “bean,” while the species epithet vulgaris means “common,” indicating its widespread use as a staple legume. The varietal name Oofukumame is Japanese in origin, translating roughly as “big fortune bean,” reflecting the traditional Japanese celebration Setsubun, where white soybeans are thrown to drive away evil spirits and invite good luck.

This cultivar produces large, firm seeds with a mild, nutty flavor and is typically harvested when fully mature and dried. In culinary use, Oofukumame beans are boiled or simmered in dishes, often sweetened or lightly salted in Japanese cuisine, and incorporated into celebratory bean dishes, stews, and soups. The beans can also be roasted for snacks during traditional festivities. They are also mashed and sweetened to make shiro-an, a sweet white bean paste used in Japanese confectionary.

Like other common beans, it is rich in protein, complex carbohydrates, dietary fiber, and micronutrients including iron, magnesium, and folate. The seeds also contain bioactive compounds such as flavonoids, lectins, and oligosaccharides, which may contribute antioxidant activity, modulate gut microbiota, and affect metabolic health.