Traditional crops and local specialities, developed in line with Amagasaki's history and culture, are still produced.
This variety of broad beans is called "Tomatsu Issun Mame" or "Muko Issun Mame" because of its large size, about 1 sun (about 3 cm). It has a sweet taste and soft hulls.
Ama-imo, a kind of red Japanese sweet potato, has been actively cultivated in the southern part of Amagasaki City since the Edo period. It has a particularly sweet taste and a moist texture. Local cultivation is mainly carried out by the Traditional Vegetable Section of Amagasaki Municipal
Agricultural Promotion Association.
This distilled liquor made of Ama-imo is smooth and clear.
Amagasaki's soy sauce making started in the Edo period in and around Daimotsu-cho. The local soy sauce is characterized by a low salt content, fine aroma and mellow flavor.
This variety of taro has been used in the local dish called "noppei soup" in and around Tano. It is cultivated by local civic groups such as the Forest of Nature and Cultural Association and the Satoimo Preservation Association of Tano.
Amagasaki produces over 90% of sake casks made in Japan, decorated with ropes of woven straw and the sake brandfs name. Some are exported.
Made-in-Amagasaki Shops sell goods that have won the Grand Prix in the annual "Made in Amagasaki" Competition, in which awarding is based on information provided by local residents and businesses. The shops are full of Amagasaki-related goods such as Amagasaki soy sauce and decoration sake casks.