Softening of dried Daifuku-bean after cooking was more facilitated when soaked in the 0.7% NaCl solution than when soaked in water. The bean soaked in the NaCl solution contained more NaCl and less Ca in the seed coat and cotyledon than the bean soaked in water. After cooking, the salt-soaked-bean had a higher content of methaphosphate soluble fraction of the pectin substances in the seed coat and cotyleson that the water-soaked-bean. It was thought that these changes came from decrease of Ca during soaking and then the cell of the bean tissue loosened each other and the bean became soft and brittle. The difficulty-in-collapse-phenomenon of the cooked bean water soaked, was clearly inhibited in the bean soaked in NaCl because of absorption of NaCl and elution of Ca during soaking.