Beans and of the underlying strength Hokkaido black beans (black beans) 1kg

It is the black bean of Hokkaido. Degree is referred to as a "field of meat" nutrient-rich, it can be used in a variety of dishes. Is the perfect boiled beans. Soybeans via the Korea being transmitted to Japan, has been seen as the Yayoi period early. How to eat at that time is like cooked beans and Irimame was the main, to begin to be used as a Kokuhishio of miso and soy sauce of the original flow is since the beginning of the Nara period. Cooking example, use 1) After washing with water put on the ball, etc., put dipped about 6 to 8 hours to 4 times the amount of water (slightly different by the beans and season). It is OK Once inflated uniformly plump. 2) Put the beans and 3 times the amount of water in a pot, and put on medium heat-high heat without the lid. 3) Once you begin to boil, and the water pointing from boiled as it is a few minutes, if boiled, again, takes rake accession to come floating in the foam. It should be noted that, after boiling, throw away once the broth replace the new water "Yudekoboshi" by the there is also a way to accession excl. 4) After that, the lid down in the low heat, the middle, while the appropriate feed water so that the beans does not protrude from the hot water by evaporation of moisture, Bring boiled to the extent soften the collapse by pressing with a finger. 5) the last seasoning. 6) cooked beans and salad, please use such a wide variety of cooking beans rice.