These Tsurumusume soybeans from Hokkaido are carefully cultivated with minimal use of pesticides and hand-sorted through a two-step selection process for consistent quality.

They have a rich aroma and a smooth texture, ideal for making simmered beans, miso, or soy milk.

How to Use:

Rinse the beans and soak them in three times their volume of water overnight.

Bring to a boil in a thick pot, skim off any foam, then reduce to low heat. Simmer with a drop lid, adding small amounts of water two to three times.

When tender, let them rest for about 30 minutes before serving.