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Hokuroku Sousui Japanese Herb Tea GINGER AND BLACK BEAN
This caffeine-free tea is made from a combination of dried plant fruits and roots. The tea husks can also be stewed and eaten without excess so that the nutrition of the plants used as ingredients can be taken in their entirety. It also regulates the body from the inside and nurtures healthy skin. This tea combines finely crushed ginger, black soybeans, which are said to improve circulation and invigorate the body, and kiriboshi-daikon, a warming ingredient. The mild taste is accented by the spiciness of ginger. Recommended when you want to warm your body from the core.
At the time of shipment, we will deliver products with at least one month remaining until the expiration date.
At the time of shipment, we will deliver products with at least one month remaining until the expiration date.
Ingredient details
栄養成分表示（100g当たり）
エネルギー433Kcal、たんぱく質31.4g、脂質15.2g、炭水化物42.6g、食塩相当量0.25g
エネルギー433Kcal、たんぱく質31.4g、脂質15.2g、炭水化物42.6g、食塩相当量0.25g
Raw material name
Roasted black soybeans (domestically produced), dried daikon radish, dried ginger
How to use
(How to drink) Put 1 tablespoon of tea leaves per cup in a teapot, pour boiling water and let steep for about 5 minutes before serving. Adjust the amount of tea leaves and steeping time to make the tea as thick as you like. Once opened, store in a sealed container and serve as soon as possible.
Ingredients: ginger and black soybean wild herb tea leaves water, mirin, soy sauce
Add chopped fried tofu to the "ginger and black soybean wild herb tea leaves" and cook with mirin and soy sauce. If you want to increase the quantity, add kiriboshi-daikon (dried radish). It is also delicious as hijiki nimono (hijiki stew) by adding hijiki or as takikomi-gohan (cooked rice) by adding it when cooking rice. The ginger in the wild herb tea accents the taste and gives it an elegant flavor.
Recipe:
◾Ginger and Black Soybean StewIngredients: ginger and black soybean wild herb tea leaves water, mirin, soy sauce
Add chopped fried tofu to the "ginger and black soybean wild herb tea leaves" and cook with mirin and soy sauce. If you want to increase the quantity, add kiriboshi-daikon (dried radish). It is also delicious as hijiki nimono (hijiki stew) by adding hijiki or as takikomi-gohan (cooked rice) by adding it when cooking rice. The ginger in the wild herb tea accents the taste and gives it an elegant flavor.
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