It is 70 g of ◆ ムソー dried bean curd pip (domestic Marudai bean use) ◆ dried bean curd dried bean curd ※ cancellation, change, returned goods exchange impossibility 5% OFF coupon in a review

"70 g of ムソー dried bean curd pips" (domestic Marudai bean use) use bittern to domestic Marudai bean (not genetic modification) and coagulating agent. It is the dried bean curd which I made without regretting trouble and time. The dried bean curd is the vegetable protein-rich soy protein food. Because 膨軟剤 (sodium bicarbonate) does not use it, it does not become so big, but can taste a flavor, the texture with a little chewy old days on even if it goes back up.

Because you do not do 膨軟加工, I dip it into the plentiful boiling water before cooking enough, or I stew it with hot water, and, please return it.
*It is softer and comes back when I dip it to float sodium bicarbonate on the hot water which I dissolved. (an eye cheap:) For 500 ml of hot water of 70-80 degrees approximately 2 g of sodium bicarbonate)
I put the dried bean curd which went back up in the broth that the seasoning was over, and, please cook it.
●To each dish
I let you boil it, and, please use it to tamagotoji.

I avoid direct rays of the sun, high temperature and humidity, and, please save it at normal temperature.