Bean

We introduce bean of Hokkaido.

  • Adzuki bean

    Adzuki bean

  • Large-grained variety of the adzuki bean

    Large-grained variety of the adzuki bean

  • In money

    In money

  • In fortune platinum

    In fortune platinum

  • White French bean

    White French bean

  • Middle head quail

    Middle head quail

  • Tiger bean

    Tiger bean

  • Purple flower bean

    Purple flower bean

  • White blossom bean

    White blossom bean

  • Large parched beans

    Large parched beans

  • Red pea

    Red pea

  • toyomasari soybean

    toyomasari soybean

  • Akita soybean

    Akita soybean

  • onkodaisodeshindaimame

    onkodaisodeshindaimame

  • Black soybean

    Black soybean

Recipe of bean dishes

Way of retting, lower dish simmered in of bean

 

 

Why do you do retting?
Except some beans, this is because one that we dipped into water beforehand is generally boiled evenly in a short term. In addition, we stock up, and retting is to do, and absorption of water improves, and bean which became slightly old can finish stewed rise plumply.

 

Does retting time vary according to beans?
Adzuki bean does not need retting. Almost none of the kidney beans needs retting, too. About other beans, please refer to the following time. (it varies according to state and seasons of bean a little. You should soak slightly for a long time in winter as temperature is low.)

 

◎It is two hours from small hand my late red kidney bean, tiger bean, pinto bean ... 1

◎It is three hours from ... 2 including slightly large large parched beans

◎Larger nohana bean ... around five hours

※Please dip into water from 6 to 8 times of each bean.

 

 

mame_nikata   

Way of lower dish simmered in

  1. Using thick slightly deep pan of diameter around 20cm, we pour water of around 4 times of bean and hang cover in medium fire without doing.
  2. We do bad water soaking into a well (before and after 1 cup) after bringing to a boil for 5-7 minutes and close the cap when loosening bean sets and do in low temperature from medium fire if we come to the boil and write timer and continue boiling.
  3. We boil to remove lye after draining off the hot water after boiling when it is cooked once, but boil without draining off the hot water after boiling when it wants to prevent you from missing nutrition, and doing even a little.
  4. Of being in the middle of boiling, and water decreasing, and bean going out of bath warn so that there is not, and please do bad water soaking into a well when lacked water.
  5. It varies according to kinds of bean a little, but is cooked plumply in a circle in 50-60 minutes from the stewed beginning. (so as to pick up one drop, and to push lightly at finger-tip, and to be destroyed)
    It is soft and becomes delicious when we boil in another breath when we boil indulgently.

 

goto_top