Traditional Taisho Kintoki Beans
Discover the rich, versatile flavor of Taisho Kintoki Beans, a top choice for both traditional and innovative recipes. Perfect for preparing煮豆 (steamed or simmered beans) and 甘納豆 (sweetened adzuki beans), these beans add a delightful touch to any dish.
Key Features:
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Versatile Use: Ideal for creating classic煮豆 or 甘納豆, Taisho Kintoki Beans can elevate a variety of dishes with their unique flavor and texture.
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Regional Specialty: In Hokkaido, these beans are often used in sweet red rice (赤飯), offering a traditional touch to festive meals.
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Substitute for Red Kidney Beans: With a similar texture and taste, Taisho Kintoki Beans make an excellent alternative to red kidney beans in many recipes.
Whether you're crafting a traditional Japanese dish or seeking a high-quality ingredient for your culinary creations, Taisho Kintoki Beans provide a premium option with authentic flavor. Stock up on this versatile bean and enhance your kitchen with its exceptional qualities.
How to cook:
1) Soak the cleaned beans in about three times their volume of water overnight.
2) Place them in a heavy-bottomed pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid to prevent the beans from breaking apart, and simmer. Add water as needed, 2-3 times, while simmering.
3) Once the beans are cooked, do not remove the lid immediately. Let them steam for about 30 minutes to enhance the flavor.
4) Make sure to season the beans only after they are fully cooked.
Storage:
Dry Beans: Store dry beans in a cool, well-ventilated place to prevent mold and insect infestations. Avoid long-term storage.
Cooked Beans: After cooking, drain the beans and place them in a plastic bag. Flatten the bag as much as possible, seal it tightly, and freeze for storage.
