Beans and of the underlying strength Hokkaido soybean 1kg

Soy of Tsubuzoroi of Hokkaido. Soy of Hokkaido. Soybeans in China rice, wheat, millet, has been cultivated from the previous thousands of years as one of the five grains with millet (millet) or millet (Hie). Is for 80 percent of demand in Japan refinery, the rest is cooked beans, side dish (side dish), natto, tofu, fried tofu, frozen tofu, miso, is for food such as soy sauce. The soybean, functional components such as isoflavone and dietary fiber are included many recent effect to these health has been noted. Beans shop of 100 years old shop has worked in earnest. No meaning is a product of the business for 1kg large bag filled! Only cheap is!? Quality in confidence! Overwhelming distribution amount that can be said in this quality and this price, we're working to stabilize the price! Delicious beans are you beans carefully selected by repeating the cooking test every day asking! after washing with 1) water in a bowl, etc. [example of Nikata], to 4 times the amount of water dipped 6 ~ ~ about 8 hours (beans and seasonal slightly different) put by. 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 to replace 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, press with your fingers. 5) the last seasoning. 6) cooked food such as sum side dish or salad, please use such a wide variety of dishes soup.