Tominaga shigure is characterized by using two types of beans: beans that are boiled so as not to break the grains of red beans, and beans that are boiled to crush them. Steaming uses soft secondary steam that has been soaked in water again with a large primary steam with strong pressure, resulting in a really moist steaming process. Fitting nicely in the culture of Japanese castle-towns, it is a bite-sized piece that can be enjoyed at tea ceremony. The crisp texture of the two types of beans and its overall moist texture harmonize perfectly in the mouth.