No Pesticides or Chemical Fertilizers Are Used During Cultivation
The Yukihomare soybeans sold at Kawashimaya are grown without using pesticides and chemical fertilizers during the cultivation period so that they can be consumed with peace of mind.
It was grown in the beautiful natural environment of the Tokachi Plain, supported by abundant water from the Hidaka Mountains and rich soil.
Yukihomare is a Versatile Soybean That is Perfect for a Variety of Dishes
Yukihomare soybean is a popular variety with the largest planted area in Hokkaido. It is suitable for a variety of cooking methods, so you can keep it on hand and use it to create healthy meals at home every day.
It is a variety with large grains and is filling to eat, so it is perfect for simmered dishes such as boiled beans where soybeans are the main ingredient, as well as for making traditional large grain natto. It is also suitable for processing, such as making miso, as it is high in carbohydrates and low in fat.
How to Use Yukihomare Soybeans
Yukihomare soybeans are unique in that they can be enjoyed in a wide variety of ways, including making boiled beans, natto, miso, and soy milk.
The large and filling Yukihomare is perfect for bean dishes such as gomoku-nime beans and stir-fried stews with hijiki and konnyaku.
Use It to Make Natto
For those who prefer traditional large-grain natto, we recommend making natto using Yukihomare soybeans. Large-grain natto is large and chewy and allows you to enjoy the natural flavor of soybeans. It is recommended not only as an accompaniment to rice but also as a single dish with natto as the star.
Use It to Make Miso
Yukihomare, which has Toyomasari-like characteristics, is also suitable for miso. You can make miso that is deep, low in acidity, and easy to eat.
In this article, we will explain an easy way to make miso detailed with video instruction. This recipe is an instruction from the Japanese miso manufacturer summarized by Kawashimaya. Use it as a reference on making homemade or even restaurant-scale miso.
Use It to Make Soy Milk
Soy milk made from Yukihomare, which has a higher proportion of sucrose in its ingredients than other soybeans, has a rich sweetness that makes it hard to resist even for those who are not used to soy milk.
Okara (soy pulp) after squeezing soy milk is also rich in dietary fiber and is a low-carb, low-calorie healthy food that can be used in a variety of ways, such as hamburgers and salads.
Watanabe Farm is Particular About Cultivation And Natural Farming Methods That Don't Use Pesticides.
Natural farming continued with friends
At first, the soybeans looked bad due to insect damage and it was difficult to sell them on the market.
However, with the support of the fans (customers) who persistently purchased the product, we were able to continue to do so, and have continued to do so to this day.
The most difficult labor in natural farming is weeding. We fight against weeds every day together with our local friends and elderly women in the neighborhood.
The crops grown at Watanabe Farm are extremely valuable and can be said to be the result of hard work and passion for natural farming.
Natural farming using green manure
Green manure is used to prepare the soil at Watanabe Farm, and dent corn, oats, and sunflowers are mainly cultivated in the soil.
Using green manure increases the activity of microorganisms in the soil, which can be expected to improve soil chemistry (salt damage, etc.) and increase water retention.
Watanabe Farm is committed to using natural farming methods that do not use pesticides or chemical fertilizers during the cultivation period, not only for the health of customers who eat the produce but also to preserve and preserve the great nature of the Tokachi Plain.
Soybeans Storage Guide
If stored in a cool, dark place below 15℃, there will be no change in quality, but especially during periods of high humidity or hot summer months (over 15℃), we recommend storing in the refrigerator to avoid quality deterioration.
By wrapping the beans in double plastic bags or Ziploc bags, you can block moisture from the outside and keep the beans tightly sealed to prevent moisture from escaping.
It will gradually dry out over time, so if you want to use it after long-term storage, it will taste even better if you soak it in water for a longer time than usual.
What kind of soybean is Yukihomare soybean?
Yukihomare soybeans are a popular variety that is planted in the largest area in Hokkaido, and are suitable for a variety of cooking methods. It has a strong sweetness, so it is recommended for people who don't like the taste of soybeans.
How do you recommend eating it?
What is soybean good for?
It's high in dietary fiber, so it's recommended for people who don't feel refreshed. It's also rich in protein, which is the building block for your body, so consuming it in some form like miso or tofu every day is the secret to staying healthy.
|Store in a cool place, avoiding high temperatures, high humidity, and direct sunlight (in the summer, store in the refrigerator if possible)
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