purple rice sushi of black beans

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In Masako friend Okamoto of the dining table of the pregnant woman (management dietician), papatsuto with who you will be taught healthy reshibi which it is possible.

Furthermore this very clean, it is the sushi.The black bean is the black soybean.The soybean includes flavonol mainly.This is said that it is useful to the improvement of the change of life obstacle, with the structure which is similar to the female sex hormone.In addition the anthocyanin which is the pigment of the black bean is the anti- oxidation substance which reaches the point where recently it is widely known.

If it can make the boiled rice with the gas fire it can make, tastier.Because the gas the thermal power is strong, the United States dances among them, this is tasty, it is connected.Because from the rice cooker it can make at brief, when unexpected and, being busy even, it is method of making which is saved.

The american 3 cups are ground.Here, the place where it makes in the kettle will be introduced.Of course, it is OK even with the rice cooker.
The thing ro which does water allowance.You measure with the palm.Because today is the sushi, the water is the feeling little licking.

The black bean 1/3 cup (it does not do the water resetting) washing well, to drain the moisture, with the frying pan about 10 minutes it is accustomed to roasting with the weak fire of the medium fire.Fragrance when it forces and the fragrance does and starts being able to repel the skin of the bean OK.

Also the bean adds to kettle (rice cooker), starts making.

cook rice in the fire when the gas, 10bring to the boil in minutes, rest and then simmer, needless to say, you cook rice in chile chile is.

let’s prepare the vinegar.

(vinegar) vinegar of your choice tablespoon4 sugar tsp.3 salt tsp.1

takiagari!

have moved to handai

multiplied by vinegar, and mix among themselves while fanning, purple mirumiru!

please try.

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natural childbirth book menu women’s breasts recipes-easy delivery of maternity hospital yajima salon by masako okamoto (natural food agency)

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