Black Bean Kinako Cookie

A cookie based on domestic rice flour and organic soymilk without using wheat flour. You can enjoy the flavor and taste of "Tamba black soybean kinako", which is a material with simple seasoning, with a crispy, soft and gentle texture. "Kuromame Kinako" where you can feel the flavor and sweetness of kinako the more you eat it It's easy to separate in individual wrapping, and it's a great item for tea confectionery and small souvenirs. https://p1-e6eeae93.imageflux.jp/kirinoasa/854c14723d5059b222e0.jpeg ▶**Fog morning baked goods commitment** "Take care of the taste of the ingredients, baked confectionery made only of natural ingredients" "Gluten-free cookies" Made without the use of wheat, eggs or dairy products, even those with allergies can enjoy it with confidence. https://p1-e6eeae93.imageflux.jp/kirinoasa/960e2e5b6d21704bfcd3.jpeg ▶**Features of Tamba Black Kinako Cookie** A cookie made by mixing "Tamba black soybeans" from Tamba Sasayama City with domestic rice flour and organic soymilk dough. You can enjoy the flavor of black soybean kinako, moderate sweetness, and crispy texture. ○ Ingredient names: rice flour (rice (domestic)), tensai sugar, black soybean flour (black soybean (Tamba Sasayama City, Hyogo Prefecture)), rapeseed oil, organic soymilk, salt (some soybeans are included) ○ Contents: 6 pieces (individual packaging) ○ Allergen: Soybean ○ How to save: Please store away from direct sunlight and high temperature and humidity. * Consume as soon as possible after opening the outer bag. -**About black beans and red beans**- https://kirinoasa.com/wp-content/themes/kirinoasa/images/about/about_img03.jpg The Tamba area spreads across Hyogo and Kyoto prefectures. The city of Tamba-Sasayama on the Hyogo prefecture side is in the middle of a long basin from east to west, and the castle of Sasayama retains its former appearance. This land, which is also an agricultural land, is a rich land where you can still feel the breath of traditionally cultivated agriculture and manufacturing. The black soybeans produced in this area are called "Tamba black soybeans", and they swell greatly due to the temperature difference peculiar to the basin around the Tamba area, and have been popular as a lucky charm for ceremonies for a long time. In the foggy morning, we take advantage of the flavor of this "Tamba black soybean" and the large and chewy texture. As for azuki beans, we use the large, beautiful, thin-skinned high-class variety "Tamba Dainagon Azuki" made in the Tamba area.