Kinako milk jam and bean confectionery set

An assortment of "Tamba black soybean kinako milk" jam and "Tamba black soybean squeezed sweet natto". We will send it in gift wrapping. ▶**Kinako milk jam and bean confectionery set Contents** [Tamba black soybean kinako milk jam] x 1 Kinako made only from "Tamba black soybeans" produced in Tamba-Sasayama City, Hyogo Prefecture, is combined with rich and rich milk jam using domestically produced milk. No chemical seasonings or synthetic preservatives added. ○ Ingredient names: milk (produced in Hokkaido), fresh cream (produced in Tottori prefecture), citrus sugar (produced in Hokkaido), black soybean kinako (black soybean (produced in Tamba-Sasayama City, Hyogo Prefecture)), salt ○ Contents: 135 g ○ Sugar content: Approximately 62 degrees ○ Allergen: Milk / soybean ○ How to save: [Before opening] Please store away from direct sunlight and high temperature and humidity. [After opening] Store in the refrigerator (10 ° C or less), use a dry and clean spoon, etc., and consume as soon as possible. ○ Remarks: * Please refrain from using a wet spoon as it may cause mold. * The bottle is a crack. Please handle with care. * The color and viscosity of each product may not be uniform, or the soybean flour may settle or the milk component may become white and spotted or separated during storage, but there is no problem with the quality. Please stir well before eating. * This product manufacturing factory also manufactures products containing eggs as raw materials. https://p1-e6eeae93.imageflux.jp/kirinoasa/5b668974af0bca6cbd59.jpg [Tamba black soybean squeezed sweet natto] x 1 Squeezed Amanatto made only from "Tamba black soybeans" and sugar from Hokkaido. In order to make the best use of the taste of the ingredients, it has a simple and old-fashioned taste with less sweetness. ○ Ingredient name: Black soybean (produced in Sasayama City, Hyogo Prefecture), sugar ○ Contents: 90 g ○ Allergen: Soybean ○ How to save: [Before opening] Store in a cool place away from direct sunlight and high temperature and humidity. ○ Remarks: ※Please consume immediately after opening. * The white powder on the surface of the beans is sugar. https://p1-e6eeae93.imageflux.jp/kirinoasa/f8b206d7f84d37763671.jpg ▶**Characteristics of Kinako Milk Jam and how to eat it** Kinako made only from "Tamba black soybeans" from Tamba Sasayama City, Hyogo Prefecture is used. Kinako is finished with "light roast" so that the flavor of beans comes out. This is mixed with milk jam made from domestic milk and fresh cream. No chemical seasonings or synthetic preservatives added. ○ How to eat ・ Excellent compatibility with toast ◎ ・ Serve with banana or yogurt. It goes well with rice cakes, monaka, and shiratama. ・ Put it on a cracker together with cream cheese or mascarpone for a snack. ▶**Characteristics of bean confectionery** Squeezed Amanatto made only from "Tamba black soybeans" from Tamba Sasayama City, Hyogo Prefecture and sugar from Hokkaido. You can feel the "grain size" and "chewy texture" that are characteristic of Tanba black soybeans, and the outside is crispy and the inside is chewy, and you will get tired of the light sweetness that does not leave too much behind. It's a taste that doesn't come. -**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 that can be harvested in this area are called "Tamba black soybeans," and they swell greatly due to the temperature difference peculiar to the basin, mainly in the Tanba 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.