Tamba black soybean jam

After softly cooking "Tamba black soybeans" from Tamba Sasayama City, Hyogo Prefecture, we made them into a paste so as not to crush the grains too much. You can enjoy the taste and texture of Tanba black soybean itself. It is a black soybean jam that you can enjoy the taste of Tanba black soybeans that has been popular for a long time even at modern dining tables. No chemical seasonings or synthetic preservatives added. https://p1-e6eeae93.imageflux.jp/kirinoasa/a3a699fd3bf71c5562fc.jpg ▶**Fog morning jam commitment** "Simple and high quality" Jam that is particular about "materials" because it is simple. "Additive-free" We do not use any additives that are often used in jam making, such as coloring agents, fragrances, preservatives, and thickeners. "Low sugar content" Using sugar beet sugar, the sweetness and taste of the ingredients are brought out and the sugar content is low. "Made by human hands" 2 hours in a large pot. Clay is produced by "cooking (concentrating)" by hand. https://p1-e6eeae93.imageflux.jp/kirinoasa/6a845454b1598d2ce2a0.jpg ▶**Characteristics of Tanba black soybean jam and how to eat it** Uses "Tamba black soybeans" from Tamba Sasayama City, Hyogo Prefecture. The grains are left loose so that you can feel the “grain size” and “chewy texture”. ○ How to eat ・ Can be applied to toast as it is or with butter ◎ ・ Serve with ice cream 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. ・ It is also possible to use it instead of sugar in cooking. You can boil it with sweet potatoes or use it as a secret ingredient for curry. ○ Raw material name: sugar beet sugar (produced in Hokkaido), black soybean (produced in Tamba-Sasayama City, Hyogo Prefecture), salt ○ Contents: 140 g ○ Sugar content: Approximately 48 degrees ○ Allergen: 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 upper part may change color during storage, but there is no problem with the quality. * In rare cases, hard fiber may be mixed in, but since it is derived from raw materials, please remove it before consumption. * This product manufacturing factory also manufactures products containing milk and eggs as raw materials. -**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.