Tamba black boiled beans

In order to make the most of the taste of "Tamba black soybeans" produced in Tanba Sasayama City, Hyogo Prefecture, the sweetness is suppressed as much as possible, and the original taste of beans stands out. As raw materials, rock sugar from beet sugar and raw sugar from Tanegashima are used, the sweetness is rounded and the aftertaste is delicious. You can enjoy it not only as a New Year's dish, but also as an accompaniment to rice or as a celebratory dish. No chemical seasonings or synthetic preservatives added. https://p1-e6eeae93.imageflux.jp/kirinoasa/ee21c4674b0ff11ec59c.jpg ○ Ingredients: Black soybeans (produced in Tamba Sasayama City, Hyogo Prefecture), crystal sugar, refined sake, raw sugar, soy sauce, honmirin, yuzu juice, salt (contains some wheat and soybeans) ○ Contents: 130 g (solid amount: 80 g) ○ Allergens: soybeans, wheat ○ How to save: [Before opening] Avoid direct sunlight, high temperature and humidity, and store at room temperature. [After opening] Store in the refrigerator and consume as soon as possible. -**About black beans and red beans**- https://kirinoasa.com/wp-content/themes/kirinoasa/images/about/about_img03.jpg The Tamba region stretches across Hyogo Prefecture and Kyoto Prefecture. Tamba Sasayama City, located on the Hyogo Prefecture side, is in the middle of a basin that stretches from east to west. This land, which is also an agricultural land, is a rich land where you can still feel the breath of traditional agriculture and manufacturing. The black soybeans harvested in this area are called "Tanba black soybeans". They swell greatly due to the difference in temperature unique to the basin, mainly in the Tamba area, and have long been popular as lucky charms for auspicious occasions. At Kirino Asa, we take advantage of the flavor of this “Tanba black soybean” and its large, chewy texture. As for adzuki beans, we use large, beautiful, thin-skinned, high-class varieties of “Tanba Dainagon adzuki beans” grown in the Tamba region.