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About this item
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The curing process is to stew or steam the ho-shou-wu in black soybean (heidou) juice for several hour.
The curing process is to stew or steam the ho-shou-wu in black soybean (heidou) juice for several hour- Sometimes as long as 3 days, and then dry the roots- The black soy bean juice is prepared by boiling black soybeans in water for about 4 hours; the liquid that is left after the cooking is poured off and the beans are cooked again with less water for 3 hours; the resulting extract is combined with the former extract to make the juice- Contains Sulfites- Kosher SKU: FNTR1375
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