Shun-type preparations of broad bean

The decade tsu [te] of the so and others bean when?

To tell the truth open culture so and others bean of main current.Decade is entered in May – June.With say, now with the favor which is made at the area of production of entire country, it is designed in such a way that it can eat the tasty so and others bean through 1 years.Next, the area of production and time of the principal so and others bean are introduced.

• Kagoshima: Late November – May
• Ehime and Kumamoto: April – May
• Fukuoka: April – June
• Chiba, Ibaraki: Late April – June
• Miyagi, Aomori and Akita: Late May – June
• Hokkaido: July – October

Type of so and others bean

Short length so and others bean: One grain because of 3cm (short length) extent, the so and others bean which is called the short length so and others bean.We have the bean of the large grain, can call the leading variety of so and others bean.Those where three beans where size is even in one pod have entered upper quality are the so and others bean.When it heats, the food impression of making hokuhoku it is fresh it has.

Forwarding of so and others bean

With little time and heart per seat, it can eat the usual so and others bean more tastily.Especially, too much please try using extent and the air which use the air in regard to freshness.The so and others bean which is tastier than the usual eats and the re increases!

• The bean was produced from the pod, the moisture starts evaporating immediately, the bean starts becoming hard.because it is, just prior to cooking, it is good beans out of the sheath just
• boiled too, becomes too soft, the island is half the taste. put the salt in hot water3~4minutes and boil, you just good solid finish to the
• before they pass through the fire, and make an incision with a knife to beans, salty makes it easier to penetrate, also, skin is easier to peel