Black soybean kinako milk and red bean jam set

An assortment of jam using "Tamba black soybeans" and "Tamba Dainagon azuki beans" mixed with domestic milk. We will send it in gift wrapping. https://kirinoasa.com/wp-content/themes/kirinoasa/images/top/product03.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 ▶**Black soybean kinako milk and red bean jam set Contents** [Tamba black soybean kinako milk jam] x 1 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. No chemical seasonings or synthetic preservatives added. ○ 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 https://p1-e6eeae93.imageflux.jp/kirinoasa/5b668974af0bca6cbd59.jpg [Tamba Dainagon Azuki and Bamboo Charcoal Salt Jam] x 1 "Tamba Dainagon Azuki" from Tamba Sasayama City, Hyogo Prefecture is cooked with a rich flavor and combined with bamboo charcoal salt soaked with bamboo minerals. Tamba Dainagon Azuki jam with a distinctive taste of azuki beans. No chemical seasonings or synthetic preservatives added. ○ Ingredient names: Jinsai sugar (produced in Hokkaido), Dainagon Azuki (produced in Tamba-Sasayama City, Hyogo Prefecture), starch syrup (sweet potato (produced in Kagoshima Prefecture)), bamboo charcoal salt (produced in Hyogo Prefecture) ○ Contents: 150 g ○ Sugar content: Approximately 55 degrees ○ Allergen: Not included https://p1-e6eeae93.imageflux.jp/kirinoasa/e36bb688ed1841da3eef.jpg ○ 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. ▶**Characteristics of Tanba Kuromame Kinako Milk Jam and how to eat it** 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. ▶**Characteristics of Tanba Dainagon Azuki and Bamboo Charcoal Salt Jam and how to eat** Uses "Tamba Dainagon Azuki" from Tamba Sasayama City, a high-class variety with dark, large grains and thin skin. Seawater salt made from deep sea water is put in a bamboo tube of Kyotamba, and "bamboo charcoal salt" that has been baked and carbonized for 3 days is mixed with azuki beans. This bamboo charcoal salt is said to have a strong reducing power because it contains more potassium, calcium, magnesium, etc. than ordinary refined salt due to the transfer of bamboo minerals to the salt. ○ How to eat ・ You can use it as it is on toast or as butter 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. ・ Since it goes well with soy sauce, it can be used for cooking such as simmered with pumpkin and simmered with cousin. -**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 that can be harvested in this area are called "Tamba black soybeans," and they swell greatly due to the temperature difference peculiar to the basin, mainly in the Tanba 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.