"TAMBAGURO" is
(1) the most popular black soybean in Japan because it is the biggest and the most valuable soybean.
(2) a very delicious soybean because of its high content of saccharides (sourse and oligosaccharides) and its soft texture after boiling.
(3) a very healthy soybean because of its high content of functional compounds (Vitamin E and polyphenol).

FUJICCO proved that black soybean polyphenol will work for suppressing abnormal fat metabolism through clinical study (J Agric Food Chem. 2001 vol.59, p.8985-8993).
 
"FUJICCO TAMBAGURO" is
(1) a boiled soybean with soysauce for many hours.
(2) pouched in vacuum package.
(3) made with non-genetically modified soybeans.
(4) free fo preservative.
(5) also used as a topping on desserts, grapefuit, yogurt, soymilk pudding, cream roll, pound cakea and mont blanc etc.