Mame Riki Okayama Prefecture Bianchu Sasaga 80g x 3 bags mail service

It is a free shipping product planned with enthusiasm to meet the requests of many customers. We do not limit quantity ♪ Please try it. * In order to make free shipping, you need to switch to mail service. It is Sasago from Okayama Prefecture. Sasage has been cultivated in Japan for a long time, and in the Heian period, it has already existed under the name "Oakushi", but those native to Africa came through China. There are large and small stains for sasage, but the one that is usually called sasago is a small grain. In the Kanto region, it is used for red rice instead of Azuki. It is said that Azuki is easy to break the skin when boiled, so it is said that the skin is hated in the samurai society and the skin is not torn even if it is boiled in the samurai society. I am. Production area Okayama Prefecture Best expiration date from packaging 2 years Cooking Example 1) Wash it in a colander, etc. After washing with water, remorse 3 times the amount of water in a pan and put it on medium to high heat without putting it in a pan. 2) When it starts to boil, just boil it for a few minutes, then add water, and when it is boiled again, scoop the foam -shaped aku. In addition, there is a method of removing the acritory by discarding the broth after boiling and replacing it with new water. 3) Then turn it down to low heat, cover it, and boil it until it is soft enough to crush with your finger while applying water as appropriately so that the beans do not protrude from the water due to evaporation of the water. 4) Finally, season. 5) It can be used for boiled bean red rice.