The Japanese traditionally cook black soybeans in a sweet syrup to eat for the Japanese New Years’ feast and mix it into baked goods and bread.
Black soybeans, kuromame (黒豆), or kuro daizu (黒大豆) are a variety of soybeans with jet-black skin and creamy white interior.
It’s cooked in a sweet syrup called Kuromame (confusingly, the bean and dish name). It is eaten in Osechi Ryori, the traditional Japanese New Years’ meal. It’s also eaten in Wagashi, baked goods, bread, and western desserts.
Variety Of Black Soybeans
The most famous beans are from Tamba (丹波) of Hyogo prefecture, which is known for its high-quality beans weighing 80-90g (compared to regular black beans, about 30g). It’s also very expensive.
The more affordable beans are from Hokkaido.
Where To Buy
Find it at Asian and Japanese grocery stores. You may see it, especially during the weeks up to the Japanese New Year.
Black beans have a similar look but are not the same.
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