Kuromame (Sweet Japanese Black Beans)

Featured in the Honolulu Star-Advertiser on December 28, 2016.



Kuromame (Sweet Japanese Black Beans)

  • 2 cups dried kuromame (black Japanese soy beans available at Asian markets), rinsed (remove debris)
  • 1/4 cup low-sodium shoyu
  • 1/3 cup granulated sugar
  • 10 cups water, divided
  • 4 ounces dried kuri (chestnuts available at Asian markets)
  • 1 teaspoon salt


  1. Heat oven to 275°F.
  2. Place kuromame, shoyu, sugar and 6 cups water in a Dutch oven or heavy 3-quart saucepan, cover and bring to a simmer over medium heat.
  3. Transfer immediately to oven, and braise for 2 hours.
  4. Or place ingredients in slow cooker, cover, and cook on low for 3 hours.
  5. While beans are cooking, bring 4 cups water to boil in a saucepan.
  6. Add chestnuts, and simmer until almost tender, about 10 minutes.
  7. Drain, cool and quarter.
  8. Set aside.
  9. Add chestnuts and salt to beans, stir, cover and cook 1 hour more (or longer in slow cooker).
  10. Taste beans for doneness.
  11. When tender, remove from heat.
  12. Serve at room temperature.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
400 calories, 13 g fat, 2 g saturated fat, 0 mg cholesterol, 800 mg sodium, 46 g carbohydrate, 6 g fiber, 16 g sugar, 25 g protein


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