1. Put washed soybeans into a Teflon-skillet and place over medium heat.

2. Stir with a wooden spatula and roast until browned partially on the surface and the skins are popped.

3. Transfer roasted beans into a preserving bottle and pour on amazu. Ready to eat when the beans have soaked up amazu and become expanded. (Takes about 6 hours.) Lasts for 2weeks at normal temperature.