When they are completely cool, they are put into the hoiro again, roasted for some time until they become too hot to touch, removed from the heat and allowed to cool.
完全に放冷したらふたたび焙炉にかけてしばらく焙乾し、原料を握って我慢できないほどに熱が加えられれば取り下ろして放冷する。