- DESCRIPTION
- REVIEWS
紅はるかを生芋のまま、1ヶ月かけて芋自身の酵素によるデンプン投下を促進させ、糖を生成させる。その後1週間、氷結冷蔵で水分を飛ばしながら追熟を行い、糖蜜の状態にするとても甘く、つるし芋とはまた違った甘味な甘みを有する。Beniharuka is left as a raw sweet potato for one month, allowing the potato's own enzymes to release starch and produce sugar. After that, they are left to ripen for a week while being frozen and refrigerated to remove moisture, turning them into molasses, which is extremely sweet and has a sweetness that is different from that of hanging potatoes.
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