Heat the kuromame in water. When the pot comes to the boil, turn the heat down to low, and simmer until the water has reduced by a half.
Take out the liquid and add the salt. Drink this in 2 or 3 batches throughout the day.
As for the kuromame, if they are still hard, add a little water and simmer until soft. They are tasty as they are.
If you season them lightly with salt, they're a little like edamame, and are delicious. It also great if you add sugar, but it's probably not good for you to have every day.
Story Behind this Recipe
I posted this recipe because my friend said she lost her voice and I wanted to treat it with a macrobiotic remedy. I hear it's also good for blood circulation and for people with high blood pressure, and beautifies the skin as well.
If you have time, soak the kuromame in water for about 6 hours before cooking. They will become soft a lot quicker. The photo is of the kuromame, not the drink. I will upload a photo of the drink eventually...