Plump and Shiny Kuromame Simmered Black Soy Beans

Plump and Shiny Kuromame Simmered Black Soy Beans

Don't just make these at New Years, make them for snacks all year round.


250 g
Castor sugar
200 g
Soy sauce
2 teaspoons
1/2 teaspoon


1. The night before: Rinse the beans and drain them in a sieve. Put 8 cups (1600 ml) of water and the sugar, soy sauce and salt in a pan and bring to a boil. Turn off the heat, add the beans, cover with a lid and leave overnight.
2. The next day: Bring the pot back to a boil, and skim off the scum carefully. Shift the lid so that there's a small gap, and simmer for 4 hours over low heat. When the liquid in the pan runs low, keep adding boiling water (not cold water), so that the beans are always immersed in the liquid!
3. When the beans are soft, let cool with the lid on.

Story Behind this Recipe

These aren't overwhelmingly sweet. They are just the right level of sweetness for me.