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12/03/2015

Mamiya Food Ship

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food supply ship Mamiya 間宮



- quote
The Mamiya (間宮) was a food supply ship of the Imperial Japanese Navy which was in service from the 1920s to the Second World War.

The Mamiya was originally meant to be an oil transporter but was instead outfitted to be a food supply ship. The Navy sent her to the Kawasaki Shipbuilding Yard where she was fitted with facilities for carrying enough food for 18,000 men over three weeks, and kitchens to produce large quantities of food including yōkan, manjū, tofu, and konyaku.
A number of chefs and pastry chefs were employed aboard and she became part of the Combined Fleet.

Service in Pacific War
Already old by the outbreak of war, she continued to be part of the navy's operations in the Pacific. On 12 October 1943, she was damaged by the US Navy submarine USS Cero near Chichi-jima, and on 6 May 1944, was again damaged by USS Spearfish in the East China Sea. In both cases she was repaired and returned to service. The food supply ship was torpedoed and damaged in the South China Sea (17°48′N 114°09′E) by USS Sealion ( United States Navy). She was torpedoed again and sunk (17°48′N 114°09′E) on the 21st by USS Sealion.

- source : wikipedia

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- quote -
『お菓子が戦地にやってきた~海軍のアイドル・給糧艦「間宮」~』
この船、なんと船内でアイスクリームやケーキ、ようかんなどを作っていた“海に浮かぶお菓子工場”でした。



実は甘い物に何の興味も無いという辛党の人物だったのです。ようかんなんて食べた事も無い、と豪語するディレクターが撮影した「兵士がようかんを食べる」というシーンはこのとおり!



yookan - ようかんを一本丸ごとかぶりつく人なんているのでしょうか?(もしかしたらいるかもしれませんが・・・)

- source : www.nhk.or.jp -

エピソード1 海に浮かぶスイーツ艦
日本海軍初の“給糧鑑”「間宮」。その建造目的は国内外の部隊に生鮮食品を届けるため。やがて“嗜好品”も運ぶべきとの意見が出されます。甘い物があれば将兵の士気は上がる!結果、間宮にはようかんはじめ和菓子、洋菓子、ラムネなどを作る設備が追加され、海上のスイーツ工場に…。

エピソード2 待ってました!お菓子船
太平洋戦争開戦とともに、間宮の任務は、連合艦隊の一大拠点トラック(現在のチューク諸島)への輸送が主となります。間宮がやってくると艦隊の将兵たちは大喜び。彼らの期待に応えようと、間宮乗組の菓子職人たちは、夜も明けぬうちから菓子作りに励んだのです。
- source : nhk.or.jp/historia/backnumber -

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Irako (伊良湖) was a Japanese food supply ship,
serving during the Second World War. Constructed for the transport of food-stuffs, the Irako was eventually commissioned for other roles, including troop transport, munitions transport, and Pacific survey missions. Serving throughout the entirety of the Second World War, the Irako was eventually salvaged for metal, and used for public housing projects in Japan. The crew of the Irako is honored, along with many other seamen, in Tokyo, Japan.

The ship was named for Cape Irago, at the tip of Atsumi Peninsula in Aichi prefecture.

She was intended to supplement the Combined Fleet's existing food supply ship Mamiya. Her design was similar to that of Mamiya, but she was smaller. Her warehouse was able to supply 25,000 men over two weeks. A sister ship, Kusumi, was planned in 1942 under the Modified 5th Naval Armaments Supplement Programme, but construction was cancelled after the start of the Solomon Islands campaign.
- source : wikipedia -

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Mamiya Yokan lasts for 2 years as edible, thanks to sugar-rich breakdown.

. Jelly Bean Cake (mizu-yookan 水羊羹) .


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1/27/2015

Banzuke 2014

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Banzuke 番付 ranking list
of favorite things 2014




hitto shoohin ヒット商品 hit product

横綱 Yokozuna
inbaundo shoohi インバウンド消費 inbound consumption, i.e., tourism from abroad
yookai wotchi 妖怪ウオッチ The Yokai Monster Watch

大関 Ozeki
“Frozen,” inspired by Hans Christian Andersen: “The Snow Queen”
Kei Nishikori tennis and Yuzuru Hanyu figure skating champion

関脇 Sekiwake
kakuyasu sumaho 格安スマホ extra cheap smartphone
iPhone 6 from Apple

小結 Komusubi / 前頭 Maegashira

denki jidoosha 電気自動車 electric bicycle (for the elderly)
surii dii purinat 3-Dプリンター 3-D pringer
kokusai jettoki 国産ジェット機 Japanese-built jet planes
yon kei terebi 4Kテレビ televisions with 4K resolution
shuukatsu 終活 to prepare for one's own death
kaa sheareingu カーシェアリング car sharing
kooshuu waifai 公衆Wi-Fi public WiFi systems
soochakugata kamera 装着型カメラ wearable kamera




The popular Yokai Monster Watch


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11/26/2014

Juroku Cha Tea

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Juroku Cha 十六茶
アサヒ 十六茶 Tea with 16 different tea leaves


- quote
ゴクゴク飲める、10年目のカフェインゼロ!

- source : www.asahiinryo.co.jp


This tea comes with health tea leaves of various prefectures
and
they are introduced via their tea mascots !


from Hokkaido and Tohoku

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from Kanto

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from Chubu and Hokuriku


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from Kansai


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from Chugoku and Shikoku

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from Kyushu and Okinawa

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Check them our here :
source : www.asahiinryo.co.jp/16cha


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11/12/2014

Daifuku sweets

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Daifuku 大福 "Great Luck" Sweets

- quote
Daifukumochi (大福餅), or
Daifuku (大福)
(literally "great luck"),
is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans.



Daifuku comes in many varieties. The most common is white-, pale green-, or pale pink-colored mochi filled with anko. These come in two sizes, one approximately 3cm (1.2in) diameter, the other palm-sized.
Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. Nearly all daifuku are covered in a fine layer of corn or potato starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner's sugar or cocoa powder.
Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in the microwave.
Mochi and daifuku are very popular in Japan.

Daifuku was originally called habutai mochi (腹太餅) (belly thick rice cake) because of its filling nature. Later, the name was changed to Daifuku mochi (大腹餅) (big belly rice cake). Since the pronunciations of fuku (腹) (belly) and fuku (福) (luck) are the same in Japanese, the name was further changed to Daifuku mochi (大福餅) (great luck rice cake), a bringer of good luck. By the end of the 18th century, Daifuku were gaining popularity and people began eating them toasted. They were also used for gifts in ceremonial occasions.
- - - More in the WIKIPEDIA !


. goroawase 語呂合わせ wordplay .
Some food names come up in the wordplay, especially with numbers for the days of a month.
Some depend on the look, like a roll cake looks like number 6.


. All about MOCHI 餅 .


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"yukimi daifuku petit three colour box" 雪見だいふくプチ3色 Yukimi Daifuku Puchi San-iro

Yukimi Daifuku (雪見だいふく)
"snow-viewing daifuku"

A brand of mochi ice cream made by the company Lotte.

It consists of a ball of vanilla ice cream wrapped in a thin layer of mochi, or rice cake. Lotte originally created Wataboshi (Japanese: わたぼうし "cotton hat or capped with snow"), a bite-size ice cream wrapped in a thin layer of marshmallow in 1980. Marshmallow was quickly replaced by mochi because it is more popular in Japan and the company perfected a technology to keep mochi soft at freezing temperature in 1981.
...
Yukimi is a seasonal activity in Japan, similar to hanami, consisting of watching snow falling. The name is a word play (goroawase) upon tsukimi daifuku (月見大福, "moon-viewing daifuku"), the sweets traditionally eaten while viewing the moon.
- - - More in the WIKIPEDIA !



November 18 - eleventh month eleventh day

yukimi daifuku no hi 雪見だいふくの日 day of yukimi daifuku sweet mochi

goroawase語呂合わせ for Nobember 18:
11 for ii (tastes good)
18 : when you open the package, there are two sweets and a pink stick on the side, looking like 18.


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. anko 餡子 red bean paste .

Coffee daifuku (コーヒー大福)

Ichigo daifuku (イチゴ大福) with strawberries

. Kokubun-ji Daifuku 国分寺大福 Kokubunji-Dumpling .
Mochi made whith white anko and mochigome rice.
Shizuoka

Mont Blanc daifuku (モンブラン大福) with sweet chestnut cream filling

. Oita .
daifuku mochi with banana and the cooked hirome seaweed

Purin daifuku (プリン大福) with caramel pudding filling

Shio daifuku (塩大福) with salt

Ume daifuku (梅大福) with Japanese plums

. wasabi daifuku わさび大福 .
with a bit of ground wasabi in the middle

Yomogi daifuku (蓬大福) with mugwort


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Goroawase Days of sweets スイーツ図書室

- source : www.monteur.co.jp/sweets

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6/30/2014

kyogibune boat

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kyoogibune, kyōgibune 経木舟 kyogibune
boat from paper-thin sheets of wood


The boat for serving food is made from matsu, sugi or hinoki pines.




They are easy to use and throw-away for food stalls at the roadside and are offered in large quantities.






- source : runshimo.blog.ocn.ne.jp

natto served in a kyogibune 船納豆





takoyaki


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kyoogi, kyōgi 経木 "lit. sutra tree"
paper-thin sheets of wood


This type of sheet for writing was widely used before the advent of cheap paper.
It was quite practical, since it could easily be "erased" by shaving over the wooden plate and start again.

Since most offerings to the deities in Buddhism were placed on these sheets, written with a sutra text (kyoo 経), the naming became popular.

Later it was also used to wrap food items. Also small ply boxes (oribako 折箱) are made to store bento for station lunch boxes.

Now kyogi is also used to make other items, like toys, ikebana flower arrangement accessories and others.



CLICK for more objects !


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Shumai Bento with a sheet of kyogi at the bottom
崎陽軒のシウマイ弁当 Yokohama

When the lunch box is opened, the faint smell of wood adds to create appetite.

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. Kashiwameshi - かしわめし - Orio 折尾駅 .
minced chicken meat on rice
鹿児島本線折尾駅


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. Anago Meshi 穴子飯- あなごめし - Miyajima 宮島 .
rice with conger eel
山陽本線宮島口駅

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. Train Station Lunch Box (ekiben 駅弁) .


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- quote
Kyogi is a wooden paper from Japan.
It is thinly shaved pine wood and has a smooth surface. It is semilucent with a wonderful wooden smell.
Traditionally Kyogi was used to wrap food, onigiri, fishes or sweets. It was also used to wrap obentos in. Kyogi found a revival in the ecological minded world and is even seen in restaurants recently.

Seen by European eyes it has a Scandinavian touch with its bright wooden tone and its mat surface.
Kyogi can be rolled, twisted, cut, teared, stenciled, painted on, tinted, glued and stapled into many shapes. It allows your creativity to flow free.



Designs with Kyogi
- source : www.greengabes.com/kyogi


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Things found on the way





kyoogibune, kyoogi no fune 経木舟
kyogibune, boats from paper-thin sheets of wood


(mostly wood from hinoki or sugi pines)
There are people on board, linked to the paper strips hanging down. When the wind moves these strips, the boatman starts rowing, the man dances with his umbrella.
This art has died out at the early Showa period.

. Folk Toys from Kanagawa .
Odawara town 小田原


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HAIKU and SENRYU



kyoogiboo, kyougibou 経木帽 kyogibo hat
hat made from a paper-thin sheet of wood

chip bonnet, wood-chip hat, chip-plait hat

. HAT .. kigo for all summer .




存在の大きさ経木帽の大きさ
sonzai no ookisa kyoogiboo no ookisa

the largeness of existence
the largeness of this chip-plait hat


Kakurai Akio 加倉井秋を (1909 - 1988)

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島の医者経木帽被て往診す
shima no isha kyoogiboo katsugite ooshin su

this doctor from the island
wears his chip-plait hat
to visit patient's homes . . .


Tsue Heki-U 津江碧雨

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秋もはや壁の飾りの経木帽
石塚友二

経木帽の奥の黒き瞳たたかえり
赤城さかえ

経木帽の軽さ画鋲をもて壁に
鈴木栄子

経木帽海気を含み柔かき
久米正雄

経木帽著けて立夏に加はれり
相生垣瓜人

- - - - - - - - - -

夏好きのわれに日の縞経木帽
宇宙遊泳夢より遠し経木帽
文豪に礼縁に脱ぐ経木帽
経木帽秋風立ちし紐結ぶ

百合山羽公 Yuriyama Uko (104 - 1991)


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Related words

***** . kyoogi natto 経木納豆 from Hakodate .
函館だるま - Hakodate Daruma  経木納豆



with Daruma san !





CLICK for more photos !


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6/10/2014

Number Eight 8

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The Number Eight - 8

- quote
The Lucky Number Eight
Eight (八 hachi, ya) is also considered a lucky number in Japanese culture, but the reason is different from that in Chinese culture. Eight gives an idea of growing prosperous, because the letter (八) broadens gradually.

The Japanese thought eight (や ya) as a holy number in the ancient times. The reason is less well understood, but it is thought that it is related to the fact they used eight to express large numbers vaguely such as manyfold (やえはたえ Yae Hatae) (literally, eightfold and twentyfold), many clouds (やくも Yakumo) (literally, eight clouds), millions and millions of Gods (やおよろずのかみ Yaoyorozu no Kami) (literally, eight millions of Gods), etc.

It is also guessed that the ancient Japanese gave importance to pairs, so some researchers guess twice as four (よ yo), which is also guessed to be a holy number in those times because it indicates the world (north, south, east, and west) might be considered a very holy number.
© More in the WIKIPEDIA !

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- quote
Assorted steamed foods for celebration.
Eight ingredients are steamed and served in each bowl in this dish.



The Japanese people consider the number eight as a lucky number, as the Kanji character for "eight" (八) signifies a spreading fortune i.e. bright future.
The dish is an important item in a celebratory meal, a dish which is typical of the Japanese people who wish for good fortune in their meals.
- source : Samurai Gourmet - facebook


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5/09/2014

Samurai Gourmet

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The Samurai Gourmet "武士の食卓"




- source : www.amazon.com




The Samurai Gourmet "武士の食卓"
Check out the many recipes on facebook !
- source : facebook

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Yutori Meshi 湯取り飯  (boiled rice)
This dish was used as combat ration in ancient times. White rice is made into a ball, then meat mixed with miso paste is put inside. The ball is fried in oil and brought to the battlefield as a preserved food.

Boiling water is poured over the ball for eating. This hot meal was preferred in the winter. The same dish was eaten by all ranks of samurai from generals to foot soldiers ("Ashigaru" in Japanese) to pray for victory in battle
- source : facebook


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***** . WKD : Main Index .



. Samurai Cooking .

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5/02/2014

Jomon Cooking

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Jomon Cooking

- quote
The Jōmon period (縄文時代 Jōmon jidai)
is the time in Prehistoric Japan from about 12,000 BC and in some cases cited as early as 14,500 BC to about 300 BC, when Japan was inhabited by a hunter-gatherer culture which reached a considerable degree of sedentism and cultural complexity.

. . .Within the archipelago the vegetation was transformed by the end of the Ice Age. In southwestern Honshu, Shikoku, and Kyushu, broadleaf evergreen trees dominated the forests, whereas broadleaf deciduous trees and conifers were common in north-eastern Honshu and southern Hokkaido. Many native tree species, such as beeches, buckeyes, chestnuts, and oaks produced edible nuts and acorns. These provided abundant sources of food for humans and animals.

In the northeast, the plentiful marine life carried south by the Oyashio current, especially salmon, was an additional major source of food. Settlements along both the Sea of Japan and the Pacific Ocean subsisted on immense amounts of shellfish, leaving distinctive middens (mounds of discarded shells and other refuse) that are now prized sources of information for archeologists.
Other sources of food meriting special mention include deer, wild boar, yam-like tubers and other wild plants, and freshwater fish.



... The earliest vessels were mostly smallish round-bottomed bowls 10–50 cm high that are assumed to have been used for boiling food, and perhaps storing it beforehand.
© More in the WIKIPEDIA !

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- quote
Jomon cuisine: What went into the Jomon pots?
Jomon people who lived on the coasts liked hearty seafood stews, made up of various fish, clams and other shellfish catches of the day. The ingredients would have varied with the seasons. The food was cooked in large conical or rounded pots with tapered or pointy bottoms that sat well in the soil and ash of the bonfire or hearth.

. . . Egoma oil may have been used to coat or flavor the cookies. Shiso beefsteak herb (Perilla frutescens) was used to season and garnish raw fish dishes.

Many of the pit houses were equipped with a firepit with a smoke tunnel that may have been used to smoke meat.

MORE
- source : heritageofjapan.wordpress.com - Aileen Kawagoe


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12/24/2013

nanchatte raamen

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nanchatte raamen なんちゃってラーメン sweet "noodle soup"

- quote
A confectionery store in suburban Saitama is generating a buzz thanks to its uniquely deceiving assortment of sweets.

One of them is the “Nanchatte ramen,” which can translate roughly as “fake ramen noodle.” The name sounds like a Chinese dish, but in reality it’s a cake — that looks exactly like ramen.

“I wanted to create sweets more amusing and with more impact for customers,” explained Hiromichi Iino, president of the Japanese and Western confectionery store Baigetsudo in Honjo, Saitama Prefecture.

The store was founded in 1897 and sells traditional Japanese confectionery, including “monaka,” a treat with adzuki bean jam filling sandwiched between two wafers.
...
For the finishing touch, several items made from “nerikiri” bean paste are placed on the surface of the “broth” to substitute for common ramen toppings, including “char siu” pork and “menma” lactate-fermented bamboo shoots, while pistachios stand in for green onions, Iino said.

The hard part about creating this dish was finding an appropriate combination of ingredients to ensure it tasted good, Iino said.
- source : www.japantimes.co.jp/news





- quote
なんちゃってラーメン


トトロにそっくりのケーキ
cakes like Tottoro and many more
- source : entabe.jp/news


. Wagashi 和菓子 sweets from Japan .




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Related words

***** . Raamen, Ramen, ラーメン Chinese noodle soup .


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11/20/2013

Rito Keizai Shimbun

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Rito Keizai Shimbun - Island News

The Archipelago News

- quote
ritoo keizai shinbun 離島経済新聞


- source : http://ritokei.com/

代表 鯨本あつこ - Isamoto Atsuko
役員 大久保昌宏
小山田サトル
黒崎輝男

- www.facebook.com/ritokei

Isamoto Atsuko introduced islands, especially their food specialities.


Dishes from Amami Oshima
- 奄美群島 -



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. WASHOKU - GENERAL INFORMATION .

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11/11/2013

inoshishi wild boar 2013

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inoshishi 猪 wild boar 2013

Botannabe 牡丹鍋 (ぼたんなべ) Wild boar stew
lit. "peony stew".
shishinabe 猪鍋(ししなべ)、inoshishinabe いのしし鍋
"whale of the mountain", yamakujira 山鯨(やまくじら)
kigo for winter

Wildschwein-Eintopf



. WKD : Wild Boar (inoshishi 猪) .

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Wild boars have become a huge problem in many regions of Japan, some even come down to Kobe city and roam the streets, hurting people, destroying crops . . .


- quote
Deer a pest said best served as local delicacy
To reduce the damage done to the environment by birds and other animals, major security company Alsok began a monitoring service this summer in which people helping hunters are notified by email when something lands in their traps.
Certified hunters have been setting traps to catch boar, deer and other pesky animals and then selling the trapped animals, but checking the traps is usually done by local residents.
Securing such manpower is not easy in mountainous areas, where young people are scarce.

Alsok began selling a monitoring device Aug. 1 that sends an email to nearby residents when an animal is ensnared.
“We thought the sensor technology we developed in our security business would be useful for vermin control,” Kiichi Fukuda of Alsok said.

. . . Wild boar is considered a delicacy and the meat is often sold to high-class restaurants.
Not so with venison, however. Only 20 to 30 percent of deer meat makes it to human dinner tables, according to estimates.

. . . Hideharu Ishizaki, who operates the Ezo Shi Cafe in the Sangenjaya district in Setagaya Ward, Tokyo, said deer from Hokkaido have more meat than their Honshu counterparts.
Some 10 to 15 kg of meat can be utilized for food from a Honshu deer, whereas the typical Hokkaido deer yields 25 to 40 kg. This makes the meat of Hokkaido deer, which can regularly be found in supermarkets across the prefecture, about ¥1,000 cheaper per kilogram.

. . . Based in Tanba, Hyogo Prefecture, Tanba Hime Momiji processes and sells deer meat. President Masao Yanagawase . . . Masahito Yamazaki, director of Mitaya Sohonke, which processes and sells high-quality meat, including ham and sausage, joined Yanagawase and Maekawa in their mission to promote venison . . . In addition, Maekawa founded EG Cycle, which makes and sells dog food containing venison.

. . . Advance Co., which operates a chain of restaurants in Nagahama, Shiga Prefecture, began offering deer curry for ¥880, more expensive than regular curry, in May 2010.
Advance is a franchisee of curry restaurant chain CoCo Ichibanya.

. . . the nonprofit organization Companions in Metasequoia Forest, which promotes outdoor activities in Gujo, Gifu Prefecture, . . .Go Nagayoshi of the NPO

. . . Inoshikacho uses the meat from these animals to make jerky

. . . Mari Hayashi operates the Ai deer cooking school in Takarazuka, Hyogo Prefecture,

. . . “We should create groups of experts who can do everything from hunting to forest management,” Gifu University professor Masatsugu Suzuki said.
- source : www.japantimes.co.jp

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ALSOKの鹿・イノシシ・高級作物対策
- source : matsue.mypl.net/shop


Ezo Shi Cafe エゾシカフェってなんですか?
- source : ezoshicafe.q-easy.jp


Tanba Hime Momiji - 丹波鹿 - 丹波姫もみじ
- source : tanba2005.co.jp


Advance Co - Curry and Smile Co. アドバンス鹿カレー物語
- source : group-adv.com




Coco Ichibanya
- source : ichibanya.co.jp



InoShika MetaMori メタセコイアの森
- source : musublog.jp/blog/metamori

InoShikaChoo ジビエ料理「猪鹿鳥料理」
- source : ino-shika-cho.jp


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Related words

***** . Mori no Megumi - Food from the Woods .


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11/10/2013

daizuko - soybean flour

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daizuko 大豆粉 soybean flour, soy flour

- quote
The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil.
Soybeans are also the primary ingredient involved in the production of soy sauce (shoyu).

Soy flour refers to soybeans ground finely enough to pass through a 100-mesh or smaller screen where special care was taken during desolventizing (not toasted) to minimize denaturation of the protein to retain a high protein dispersibility index, for uses such as food extrusion of textured vegetable protein. It is the starting material for production of soy concentrate and soy protein isolate.

Soy flour is made by roasting the soybean, removing the coat, and grinding into a flour. Soy flour is manufactured with different fat levels.

Defatted soy flour is obtained from solvent extracted flakes, and contains less than 1% oil.
"Natural or full-fat soy flour is made from unextracted, dehulled beans, and contains about 18% to 20% oil." Its high oil content requires the use of a specialized Alpine Fine Impact Mill to grind rather than the usual hammer mill. Full-fat soy flour has a lower protein concentration then defatted flour.
Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat levels range from 4.5% to 9%.
Soy lecithin can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties.
Soy flour has 50% protein and 5% fiber. It has higher levels of protein, thiamine, riboflavin, phosphorus, calcium, and iron than wheat flour. It does not contain gluten. As a result, yeast-raised breads made with soy flour are dense in texture. Among many uses, soy flour thickens sauces, prevents staling in baked food, and reduces oil absorption during frying. Baking food with soy flour gives it tenderness, moistness, a rich color, and a fine texture.
Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces.
Kinako is a soy flour used in Japanese cuisine.
© More in the WIKIPEDIA !



daizu udon 大豆うどん Udon noodles with soybean flour


. WKD : daizu 小豆 soy beans .

. kinako 黄な粉 "yellow flour" from roasted soy beans .

The latest fad is now flour from soybeans for noodles and baking.

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source : www.dietdiet.info

daizu men 大豆麺 soybean noodles
noodles made from percent soybean flour. They have less sugar than normal Chinese noodles, less calories and more fibers, so they are good for your diet.


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Otsuka Pharmaceutical Co. - SoyCarat snacks
source : www.otsuka.co.jp


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Kuriyama snacks with soybean flour

Kuriyama Beika Co. 栗山米菓 in Niigata
source : kuriyamaoffice.html


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scones from soybean flour, prepared in a home bakery

Sugar is reduced by about 60 percent, but the isoflavones are available.

Panasonic Corp.
source : panasonic.jp/bakery


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More products with daizuko flour
. . . CLICK here for Photos !




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Related words

***** . WKD : daizu 小豆 soy beans .


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