Akebonodaizunoedamame あけぼの大豆の枝豆

History and Origins

The "Keng's Bean" is grown in long town areas such as Xinjiang. It is a giant bean that is larger than normal and has a higher sugar content. The size of a regular bean is about 1.6 times its size, and the size of a ten-sized bean is equal to the size of a "I'm losing my temper" category. The extended town is considered ideal for the "Enoch Bean" by the soil called the layer of cold, day and night temperatures, and the misty climate, the misty, and the embers of the mountain. However, it was called the "Illusion Giants" because of its strong community and its hard-to-mechanization in all stages, and because of the age of the producer, the yield was reduced and difficult to obtain. Young fruit beans, especially, went out only for a short time during the harvest season and became very rare. Now, under the cooperation of the producer and throughout the town, the community has been working as a community-activating project, making more money, and being processed with tofu, taste and so forth. When they see the first year, when they grow the seeds of the bean in other places, they can harvest the whole year, but after the first year, they turn into peas, and it becomes a phrase that says, "Well, the bean is grown with a bean, and so on."

When It Is Eaten

The "Keng's Beans" are eaten for the late-growth seeds, freshly harvested beans are tasted in October, and the bean harvest is eaten in late November and late December.

How It Is Eaten

Wash the peas in water, shake them with salt, take their hair, and boil them in salt for five minutes. I'll check the hardness along the way and finish it up with the softness of my choice. I'm going to have to pull up and cut the water, and if you get a mild fever, I'll take it.

Recipe — Serves 2

Ingredients

• 250 g soybeans
• 45 g salt

Method

1. Wash the peas in water, wave them over, and pick up their hair.
2. Add 5L water with 45g salt salt content 3%) and boil it and boil it with one pea for eight minutes. I'll check the hardness along the way and finish it up with the softness of my choice.
3. I'm going to have to pull up and cut the water, and if you get a mild fever, I'll take it. It's the point that, after boiling it, it's not water to finish it with color but it's spread out on top of other things and then it's quick and cool.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.