Tanba Dainagon Azuki and Bamboo Charcoal Salt Jam

"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. When applied to toast with butter, it becomes anko butter. You can also use it as it is with Japanese ingredients such as rice cakes and monaka, with a delicious and simple taste. No chemical seasonings or synthetic preservatives added. https://p1-e6eeae93.imageflux.jp/kirinoasa/548684f3e8c9c86e6e4e.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 ▶**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 placed in a bamboo tube in 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 with butter and bean paste. ・ 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. ○ Ingredient names: Jinsai sugar (produced in Hokkaido), Dainagon azuki beans (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 ○ 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. -**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 produced in this area are called "Tamba black soybeans", and they swell greatly due to the temperature difference peculiar to the basin around the Tamba 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.