Draining

Removing steamed soybeans to a colander or spread cloth, letting excess steam and moisture escape. Too much surface moisture raises preparation moisture content excessively.

Spreading for a few minutes before mashing is sufficient. Working while hot lets steam escape efficiently. But cooling too much makes mashing harder — move to mashing at moderate temperature (about 40-50°C). A modest step that improves moisture design precision. Besides spreading on a colander, fanning with an uchiwa to dispel steam works. In summer's humidity, actively releasing steam is important. This small effort leads to consistent results.