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This is Hokkaido-grown Taisho Kintoki beans.
Kintoki beans are a representative variety of kidney beans. Of the kidney beans cultivated in Hokkaido, Kintoki beans account for approximately 70%. Kintoki beans are known for their good shape and excellent taste, making them the most suitable bean for simmered dishes. They are also often used in Western-style stewed dishes. They are also an important ingredient for making amadana (sweetened beans). Beans are rich in functional ingredients such as dietary fiber, saponins, and polyphenols, and their health benefits have recently been gaining attention.
**How to cook:**
1. Place beans in a bowl or similar container, wash with water, then soak in 4 times the amount of water for about 6-8 hours (may vary slightly depending on the beans and season). They are ready when they have uniformly plumped up.
2. Place the beans and 3 times the amount of water in a pot, bring to a medium-high heat without a lid.
3. Once it starts boiling, let it boil for a few minutes, then add water. Once it boils again, skim off the foam (scum) that rises to the surface. Alternatively, you can remove the scum by discarding the boiling water once and replacing it with fresh water (this method is called "yudekoboshi").
4. Then, reduce heat to low, cover with a drop lid, and simmer until tender enough to be crushed with your fingers, adding water as needed to prevent the beans from being exposed above the water due to evaporation.
5. Finally, season to taste.
6. Use in simmered dishes, chili con carne, salads, soups, etc.
**[Important]**
Please be aware that if the manufacturer renews the product and changes the packaging (including the net weight), you will receive the new packaging.
| Product # | B0061J949C |
|---|---|
| Weight | 1042 g |
| Product package size | 29 x 20 x 4 cm |
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