My Grandmother's Simmered 'Kuromame' Black Soybeans

My Grandmother's Simmered 'Kuromame' Black Soybeans

Without using a pressure cooker, delicious simmered kuromame can be made in a short amount of time! I definitely recommend this method, since it has never failed me. The result is mildly sweet, so add more sugar to taste if you prefer. Kuromame are an essential part of the New Year's feast, so give it a try.


2 cups (400 ml)
● Water
6 cups (1200 ml)
● Sugar
1 cup (200 ml)
● Salt
1 teaspoon
Baking soda
1 teaspoon


1. Gently rinse the kuromame.
2. Put the ● ingredients in a large, deep pot, bring to a boil, then add the baking soda.
3. After adding the baking soda, turn off the heat, add the beans, then let sit for 8 hours (overnight).
4. Turn on the heat, simmer for 1 to 2 hours on low heat, skimming off the scum from time to time (check the softness of the beans and adjust the cooking time accordingly). The pot will boil over if the lid is sealed, so loosely cover the lid.

Story Behind this Recipe

This is a recipe that was passed down from my grandmother to my mother, and then to me. (I didn't learn it directly from my grandmother.)