Kuromame (Sweet Black Soybeans) literally means “black bean (黒豆)” in Japanese, and it is often served on New Years Day as a part of Osechi Ryori (traditional New Years Meal). The shinny black beans are beautiful contrasting with red lacquer “jubako” (お重箱) container, which holds all different kinds of colorful traditional meals.
Eating kuromame is considered good for your health for the new year. My parents encouraged me to eat some kuromame on New Year’s Day but this is actually one of my favorite item among all the New Years dishes. Kuromame’s sweet and slightly savory flavor can be quite addicting.
By the way, if you use “black bean” for cooking, please note kuromame is black soybeans. Kuromame recipe is pretty simple but the soybeans has to be simmered on very low heat for a long time. When it comes to traditional food and recipes, each family has a slightly different method to make them which passes down to generations. For kuromame, I’ve seen recipes which requires 8 hours but others are shorter.
Most of traditional kuromame recipes require 2-3 “rusty” iron nails but for today’s recipe I made without them as an experiment. The reason why the Japanese put nails to cook kuromame is that rust (iron oxide) from nails has chemical reaction with tannin in the beans, which help the beans turn dark to a rich black color.
How was the result? Maybe the “blackness” might have improved if I had put nails, but I’ve seen beautiful black kuromame which had been cooked without nails before. So at the end, it’s really up to you. The taste was excellent!
Hope these delicious kuromame will bring you health for the new year.
Ingredients:
- 200g kuromame (black soybeans)
- 200g granulated sugar
- 1200 ml water
- 1/2 salt
- 1 1/2 soy sauce
- A large pot with a lid
- Otoshibuta
- 2-3 rusty iron nails*
Instructions:
- Rinse black soybeans and discard bad ones. Some beans have skin that is half peeled off, but you don’t have to throw away.
- Put black soybeans and the right amount of water in a large pot and let it soak overnight. I soaked for about 12 hours.
- After being soaked, add sugar and salt and gently mix.
- Start cooking over medium heat and put an Otoshibuta and a regular pot lid. The otoshibuta is to keep the soybeans under the liquid (As soon as the beans are exposed to air, they'll start wrinkling.) and the regular lid is to keep the heat in the pot.
- Once boiling, you start to see white bubbles.
- Take out the two lids and thoroughly skim the white scum off the surface. When it's done, put back two lids.
- Reduce heat to low and simmer (make sure beans are not “bouncing around”) for 4 hours or until the beans are soft. Check if the beans are cooked by mashing a bean with two fingers. Skim the white scum off the surface a few more times while simmering.
- If it’s easily mashed, add soy sauce.
- Remove from the heat and place the parchment paper on top. As soon as the beans are exposed to air, they'll start wrinkling. To avoid that, you need to cover the surface of the liquid with parchment paper or plastic wrap.
- Once the pot is cooled down, keep in the refrigerator overnight. This will help the soybeans turn darker and absorb more flavor.
Notes
Traditional recipes require 2-3 “rusty” iron nails. If you use nails, choose very rusty nails, wrap them in cheese cloth and put in the water when you soak over night. Don’t take the nails out until you complete cooking.
The ratio for black soybeans : sugar : water = 1 : 1 : 6.
Must be consumed in 3-4 days, otherwise freeze in an airtight container.
Itadakimasu!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
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I can’t wait to make these Nami. I don’t know that I will put in the rusty nails though, LOL. I love the color of the beans.. I will let you know how they turn out. Thanks for sharing this recipe. Wishing you a Healthy & Happy New Year to you and your family and
I can’t believe the bright and shiny look of the beans, makes me try some.
Happy New Year….!!!
Another amazingly beautiful dish, Nami. As another poster said, though, I wouldn’t add the rusty iron nails.
I can’t believe how perfect your beans are and the setting… bowl, lighting, greenery, serving pieces, they all set off the recipe.
I’m not a fan of beans, but the color of the beans look great. =)
Thank you!
Thanks for sharing this traditional dish! I’ve never had it but I’m so intrigued and definitely want to try it out! Oh and that yellow le creuset is so cute!
Now I am curious! Want to try these!
These beans look so good! I really like the tidbit about the rusty iron nails. I don’t think I will use them, but would you get similar results by using a cast iron pot?
It’s a lovely way to start out the new year – with something healthy. It’s Korean tradition to eat tteok manduguk (dumpling & rice cake soup). I will have to have a side of these beans with it! Happy New Year to you and your family!
My cast iron pot has enamel coating on it, so it doesn’t work but Marc of No Recipe suggested the cast iron method for this recipe, so I’m sure it will work. I love the Korean traditional New Year food! Happy New Year to you and your family!
Never really thought just to eat them, but why not? Looks so flavorful!
What a great post! I’ve seen these black soy beans before at the Asian grocery but never knew what to do with them. Glad you gave us the recipe. That’s so interesting to use black rusty nails. I believe you. We have a Filipino recipe for a soup dish that suggests the use of a fork inside the stew while cooking. Thanks again for sharing, Nami. Have a great Happy New Year! Catch you in 2013!
Interesting recipe Nami and love the facts about the rusty nails.
Beans are always good in nutrition and as far as I know black beans has more nutrition. Previously the only dish I know how to make use of black beans is brewing as soup and now looking at your post, I can make it to go with porridge!
The beans look moreish and the use of and amount of sugar is interesting. Hmm – don’t think I would add the rusty nail: there obviously for the iron, of which we so oft can have too much
Hope you are having a relaxing and happy wait for the New Year bells to ring!! Much love from across the Pond!
Thank you Eha!
I’m always just so taken by your photos Nami. They are so incredible. The colors are so vivid and the pictures are so alive. I feel like I could just reach through and snack on some of these beauties. They sound very good. I know Miss A especially would enjoy these. Happy New Year to you and your family! I hope you have a fantastic year.
Wonderful looking soybeans!
I’ve never tried black soybeans but the color is so intense, I love the contrast with your red bowl!
Your recipes are always so new to me! This recipe sounds very interesting!
It’s always lovely to learn something new every day. That’s why I love it so much whenever I visit your blog. I always learn something new in traditional Japanese cooking, plus, I can drool over your wonderful pictures.
Didn’t know the traditional way is to put nails to cook these black soybeans. I don’t think I should do that cos I probably will forget to take all of them out. hahaha…. Thanks for sharing such a beautiful recipe. Wish you and your family a prosperous 2013!
Haha…My grandma was putting rusty nails before she cooked beans:) I haven’t done that in so many years, probably since I came to US..total flashback! Delicious looking beans… perfectly made!!!! Have a relaxing weekend! xo
Really!!! So happy to hear another culture doing the “rusty nail” cooking! Thank you so much for sharing and supporting rusty nail!
The colour and sheen of the soy beans are lovely! I’ll be quite afraid to add rusty nails to it though even with your explanation!
I wanted to make your sesame cookies over Christmas but I realised that I didn’t have ground almonds! Typical of me… not checking if i had all the ingredients before wanting to make them! haha
slow-cooked beans are my all-time favourite, and the simpler the better. This is brilliant, and I will definitely try this.. I’ll keep my eyes open for black soy beans, which I have never come across before. adore the rusty nails! what a fascinating recipe, thanks, Nami.
The beans look so beautiful and shiny! =) I usually don’t eat beans as they are – except maybe oshiruko – but I’m curious to try this recipe. I’m not sure if my beans will turn out as beautiful though~
Thank you Kimmi! Oh you will do just fine! It’s very simple and easy to cook.
Hi, these soybeans are so shiny and beautiful! They are so inviting and I am really curious to taste them.
Ciao.
Wow… these look like little gems…they are so shiny. I eat a variety of foods on New Years day for luck, health etc…. Now I will have to add these onto the list.
Wishing a wonderful New Year to you and your family!!
Nami, that is a beautiful color!! I’ve never seen a bean look that pretty.
Nami – Your beans look so cute and yummy. Koreans have a similar dish made with black soybeans – kongjang. Happy New Year to you and your family!!
These have such gorgeous color. And your photos really showcase the beans nicely. Great highlights on the beans in all the pictures, the second one in particular (but really, all of them). Love the colors in the first picture. Anyway, I’ve never had these, but they so easy to make, and look so nice, I’ll have to try them. Thanks so much.
I think I tried something like this as a banchan at a Korean restaurant. It was delicious! I think I’ll try cooking this in a cast iron Dutch oven. Maybe the iron from the oven will leech into the beans.
I love the beautiful gloss of these – they remind me a bit of olives
interesting to know putting rusty iron nails, the beans will turn darker..ya, this black bean has high nutritious factor, we should eat more.
Nami, I must say that your blog is one of my most favorite. I learn so much and your posts are always so unique and interesting. I wish you all the best in 2013, more amazing meals, lovely posts and many more readers. You deserve it all. Happy New Year!
Nami, what an intriguing recipe – it looks so interesting and very healthy! I love it when you post these unusual recipes!
I’m so sorry I have almost missed this another less known, but certainly delicious Japanese dish. I love the rusty nail idea! I wonder if they are dangerous once boiled… You beans look lovely! I hope you are having wonderful holidays.
Whoa…that’s so cool. You add nails to get the darker color? That`s some cool chemistry stuff right there!
Hi,
I’m not one to write messages so this is a first:) I just wanted to let you know, that I visit tons of cooking sites, and or blogs, and yours is my favorite:) I love your pics, the way you explain the recipes, it’s all great!!! I hope you have a fantastic New Year also, again, thank-you very much for your site!!!:):):)
Hi Tracy! Thank you so much for taking your time to write the kind message. It really made my day! Happy New Year to you and your loved ones!
Mark & I are talking about making our own soy bean once we get our own place. I have to check if we can find black soybeans in Minneapolis. They are a lot more flavorful than the white ones. Tough nails I have:) Itadakimasu!
Happy new year Nami! Wishing you and the people you love all the best. And for us, your spoiled followers, other delicious recipes like these
P.S. Last night I had for dinner your Shiojake. Superb. Not to mention the Clam Miso Soup, the Yudofu and Yaki Onigiri, Boiled Squid, Spinach Ohitashi… Your clues are always so clear that is impossible to go wrong.
Happy New Year Serena! Wow, you made so many of my recipes!! Thank you for trying them and I’m really happy to hear you enjoyed them and my instruction was clear. You made my day!
Thank you for your feedback!
なみさん、新年明けましておめでとうございます！久しぶりになみさんのブロッグに遊びに来ました。相変わらず素敵な写真を見せてくれましたね。
I really love the glossy appetizing look of the kuromame! Wonderful!
wow, that has to be the first recipe I have seen with rusty nails!! Your photos are always so gorgeous.
They look so beautiful Nami! Even if I don’t think I will ever find them here, I will keep you recipe in mind just in case I encounter them somewhere. Happy New Year!
I’ve been lucky enough to attend several Japanese New Year parties (attending one tomorrow, too) and this is one of my favorite dishes. Last year a good friend shared brought the kuromame and I couldn’t get enough. Looking forward to having a taste again tomorrow night. Now I’ll know where to go when I feel like making my own–thanks for sharing your recipe, Nami. Happy New Year!
I always learn something from your blog! This recipe looks interesting, and sounds delicious:-) Take care, Hugs, Terra
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