Tamba black soybean kinako and milk jam

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. It is a luxurious jam that you can enjoy the taste of rich milk while enjoying the flavor of fragrant Tanba black soybean kinako. No chemical seasonings or synthetic preservatives added. https://p1-e6eeae93.imageflux.jp/kirinoasa/5b668974af0bca6cbd59.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 Kinako and Milk Jam and how to eat** 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. ○ 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. ○ 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 precipitate 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. -**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.