The Hantagawa River in Naha City used to be rich in water, and there were many tofu shops, and Okinawan soybeans “ohi goo” and “takander” were used for that tofu. The number of tofu shops in the Hantagawa River decreased with the times, and the number of people growing native soybeans decreased, so they were forgotten by the region, but about 20 years ago, staff at the Hantagawa Community Center at that time took center stage, unearthed their existence from interviews with the elderly in the area, and cultivation of native soybeans began. Even now, traditional tofu making is being carried out at a nearby elementary school. On the day of the event, you can enjoy traditional yushido making by community center staff and local people, and creative cuisine from various restaurants. There are also miscellaneous goods and stage events. A market where you can feel closer to the Hantagawa River, where tofu culture has taken root along with native soybeans.

— — —
The Hantagawa Mametori Festival (Marmi Festa) took shape with the passion of Mr. Masashi Oshiro from his hometown.
It's not just an event to increase and utilize native soybeans. Other than that, there are many other treasures hidden in the region. However, I hope it will be a place to create by linking it with climate, history, and culture.
I'm looking forward to spending a rich time with people from inside and outside the region. We are waiting for you at the Hantagawa River, a town full of spring water and humanity.
Minami Shinnosuke (Director, Naha City Hantagawa Community Center)

Intended audience：young and old

Utagawa Mametori Festival FB

https://www.facebook.com/MarmiFest.hantagawa?locale=ja_JP