STORY of MUNGBEAN

STORY OF MUNGBEAN & MOYASHI SPROUT

Sprouting not only enhance the nutrition of mungbean but
also make them easily digestible.

Grameen euglena is to undertake production of Mung Bean by local farmers mostly in the southern part of Bangladesh. Mung Beans are a part of the legume class of plants, green in color and oval in shape. These beans are widely produced and consumed in regions of South-East Asia besides India, China, Japan and Bangladesh. Mung Beans can be consumed raw, boiled, or sprouted, and cooked. Bangladeshi People are used to, to take it as curry by cooking. Japanese people eat it as sprout which Japanese name is Moyashi.Sprouting not only enhance the nutrition of mungbean but also make them easily digestible.

How to Sprout Mung Beans

You can make homegrown mung bean sprouts for a fraction of what
you’d pay to buy already-grown sprouts at the grocery store.

Rinse your beans

Use a colander or strainer to thoroughly rinse your mung beans with clean water in the sink. Run water through the beans until it runs clear, then run your clean hands through the beans to remove any dust or debris.

Soak your beans

Measure half a cup of mung beans and pour them into a large container—a glass jar like a mason jar is a great option—followed by one cup to one and a half cups of cool water. Secure a cheesecloth or paper towel to the top of your container with a rubber band so that your beans can breathe. Soak your beans for eight to twelve hours at room temperature until they swell.

Drain and rinse the beans

The next day—or after at least eight hours—strain your beans. You can pour the water out of the top of the jar through a cheesecloth, or use a strainer. Rinse and drain the beans of water once again.

Store your beans

You can either store your beans in the empty, dry container that they sprouted in, compress them in layers of paper towels in a bowl or colander, or wrap them in a slightly damp cloth kitchen napkin or cheesecloth and store them in a covered bowl. Make sure to store them in a dark place, away from direct sunlight.

Repeat the rinsing and draining process

Continue to rinse and drain the beans once a day over two days until they begin to sprout whitetails. If you store your beans in a wet cloth, you only need to check that the cloth is still damp and sprinkle water on it if it’s become dry. Once they’ve reached your desired length—this will likely happen on day four—give them one last drain and final rinse.

Dry the bean sprouts

When you’re ready to make your bean sprouts, layer them on some paper towels and gently press them to squeeze out any excess water.

Store the bean sprouts

Keep your sprouted beans in your refrigerator in a container or plastic bag lined with paper towels to maintain a dry atmosphere and keep your sprouts tasting fresh. They will keep for about two weeks in the fridge.

In Japanese cuisine, mung bean sprout (Moyashi is a Japanese Name) is a common ingredient in many Japanese dishes. In Japanese home cooking, MOYASHI is one of the top stock vegetables in a fridge since they are so reasonable, crunchy, light, and healthy.
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