Mameya's bottom power Hokkaido soybean 1kg

Soybean from Hokkaido. Soybeans have been cultivated for thousands of years as one of the five grains in China, along with rice wheat sauce (acne) or hie. Even in Japan, 80 % of the demand is for oil -making and the rest is for boiled bean side dishes (so much) nail tofu fried frozen tofu soy sauce. Soybeans contain a lot of functional components such as isoflavones and dietary fiber, and have recently attracted attention to these health. Cooking examples 1) Put in a ball or the like, then soak in 4 times the amount of water (slightly different depending on the beans and seasons). It is OK if you inflate it evenly. 2) Put the beans and 3 times the amount of water in a pan and put it on medium to high heat without lid. 3) 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. 4) Then turn it down to low heat, cover it, and boil it up to the extent that the beans do not protrude from the hot water due to the evaporation of the water on the way until it is soft enough to crush with your fingers. 5) Finally, season. 6) Please use it for various dishes such as Japanese dishes such as boiled dishes and salad soup.