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Variety: Hikari Kuromame (Black Soybeans)
Standard: 1Kg (Commercial large bag type)

Product Description:
Black soybeans from Hokkaido. They are rich in nutrients, earning them the nickname "meat of the field," and can be used in various dishes. They are ideal for simmered beans.

Soybeans are believed to have been introduced to Japan via Korea in the early Yayoi period. At that time, they were mainly eaten as boiled or roasted beans, and it wasn't until the Nara period that they began to be used as grain paste, the origin of miso and soy sauce.

Origin: Hokkaido
Shelf Life: 2 years from packaging

Cooking Examples and Uses:
1. Place in a bowl or similar container, wash with water, then soak in 4 times the amount of water for about 6-8 hours (may vary slightly depending on the beans and season). They are ready when they have uniformly and plumply expanded.
2. Place the beans and 3 times the amount of water in a pot, bring to a boil over medium to high heat without a lid.
3. Once boiling, simmer for a few minutes, then add water. Once it starts boiling again, skim off the foam-like scum that rises to the surface. Alternatively, you can remove the scum by discarding the boiling water once and replacing it with fresh water.
4. After that, reduce heat to low, cover with a drop lid, and simmer until soft enough to be crushed with a finger, adding water as needed to prevent the beans from being exposed above the water due to evaporation.
5. Finally, season to taste.
6. Use in various dishes such as simmered beans, salads, and bean rice.

[Important]
Please note that if the manufacturer renews the product, the packaging (including the net weight) may change, and you may receive the new packaging.