大豆だけで作ったベジミートのチャンク(一口大)タイプです。お湯で戻して軽く水気を絞り、下味 (しょうが醤油など)をつけてから調理してください。揚げてから調理するとより肉感が増します。大きさに多少ばらつきはありますが、炒め物にボリューム感を出してくれる便利な一品です原材料名 ：有機大豆原産国： スイス賞味期限： 10か月保存方法： 直射日光、高温多湿を避け常温保存開封後賞味期限 ：密閉保管しお早めにお召し上がり下さい。添加物：無し栄養成分：目安量: 100g 熱量: 354kcal たんぱく質: 52g 脂質: 6g 炭水化物: 31g 食塩相当量: 0.05gWhole Soybean Meat Mince.Moreover, the texture of the soy meat is undoubtedly different from the conventional soy meat.As it is the first Indian vegetarian restaurant in Japan, and is a leading restaurant which uses soy meat in their dishesThis mock sweet and sour pork is using soy meat.Here we have a meat sauce using only soy meat a bechamel sauce without any animal-based ingredientsMenu is vegetable center use soy meat and raw potato-konjac instead of meatHere we have a meat sauce using only soy meat a bechamel sauce without any animal-based ingredientsWe recommend the soy meat karaage and the mini bibimbap bowl.Recipes（調理法）Put it back firmly in hot water and wash well (squeeze carefully)!Season before cooking!Because soy meat is a dry product, if it is soaked in hot water for a short time, it will have a hard and uneven texture. The time to soak in hot water varies depending on the type of soy meat, the temperature at that time, humidity, etc., but let's check it by hand and try to return it firmly until it is completely soft.After it is tender, wash the soy meat well. When squeezed, white juice comes out, which is the source of the odor peculiar to soybeans. Squeeze carefully while washing until the white juice does not come out.Seasoning is also an important task. This time, I made shiitake mushroom and kelp broth, soy sauce, mirin, sake, garlic, ginger, and green onions. I also put crumbs vegetables to remove the odor.By adding a subflavor to the soy meat before starting to cook such as frying or baking, the taste will also be closer to the meat. The underside is often applied even when cooking meat.