Hokkaido specially grown soybeans using 100%
Low-temperature heat treatment process
Taste of sweetness, such as chestnuts and soy
Sweet soy such as chestnut is characterized.
Not to bake, Saute, simmer
It is easy to arrange the food.
♦ in Tempe bacteria fermented soybeans, boiled in a traditional fermented foods in Indonesia's tempeh
♦ as well as eating the cooked food, steak, fried foods, etc. Also cooked along with the rice
• Ingredients: soy (Hokkaido), rice vinegar (from Fukui), rice flour (from Akita Prefecture), tempeh fungus (wheat: from Akita Prefecture)