| Report |
The Black soybeans are high-class foods used with the New Year dishes in
japan. Many tea using a black soybean etc. is sold by the fitness boom
these days. Somehow, seemingly, it will be good for diabetes, high blood
pressure, etc. But a black soybean requires time and effort for cultivation
very much, and, moreover, it cannot make from the same field next year
also, either. They are uncanny beans which absorb all the nutrition of
the ground.
It is said that there is also how to eat green soybeans in this black soybean. Unlike the ordinary green soybeans eaten in summer, it eats in autumn. Since it is very precious, we cannot eat, unless it reserves. I will bear with ordinary boiled beans this time.
When deep-black beans are cut and inside is seen, they are brown like an
azuki bean. This black skin of these beans is the thickness and the hardness
like the skin of a soybean in the feature. Since it is the beans which
attached and boiled the taste, it is difficult to hold the feature. To
be sure [ it is quite large and ], it is nice. Although eaten with the
intention of tasting, it has been lost immediately. If "Sweet bean
paste" is sumptuously made from this black soybean, he will think
that it is interesting, but it is likely to become quite expensive.
They are really black beans. It is wonderful that such a black thing is in a nature. It is felt blacker than black sesame.
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Japanese : Kuro-Mame
Name : Boiled beans
Aarticle name : Tanba black soybean
Raw materials : black soy bean, sugar, reduction starch syrup, raw sugar,
salt, soy sauce, acidulant, sodium bicarbonate
Maker : Fujicco
Kobe-shi, Hyogo |
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Tanba Black Soybean 
