Kuromame sweered black soy Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Kuromame sweered black soy Also known as Kuro-Mame.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Kuro-Mame

Kuromame is a traditional Japanese dish composed of cooked and sweetened black soybeans. Also known as "kuromame no nimono", this dish is highly appreciated during the New Year celebrations in Japan and is considered a symbol of prosperity and good luck for the next year.

Black soybeans, also called black beans, are rich in nutrients and have beneficial health properties.In addition, they are a source of vegetable protein and have low fat content, being a healthy option to include in the diet.

To prepare kuromame, black soybeans are boiled in water for several hours until they become soft. Then they are immersed in a sweet boil made with sugar, soy sauce and mirin (a type of Japanese rice wine). The boil is absorbed by the grains, giving a sweet taste and a characteristic dark tone.

Kuromame is served as an accompaniment to various meals, such as lunch or dinner. It is also common to find it in convenience stores and markets, packed in small portions to be consumed as a quick and healthy snack.

In addition to its unique taste, kuromame is considered a versatile dish and can be used in various recipes, such as salads, desserts and even in salty dishes, such as takikomi gohan (rice cooked with other ingredients).

In Japan, kuromame is valued not only for its taste and nutritional properties, but also for its beliefs and traditions. It is believed that the consumption of this dish brings prosperity and good luck for the next year, being an essential ingredient in the New Year celebrations.

In short, kuromame is a traditional Japanese dish that, in addition to being tasty and nutritious, also has an important cultural significance.If you have the opportunity to try it, don’t forget to taste this delicacies and learn a little more about the rich Japanese cuisine.

Origin and history of Kuromame adoçou soja preta

Kuromame is a popular Japanese dish consumed during the New Year. It is made of black soybeans, which is cooked in a sweet and slightly salty bouillon made of sugar, soy sauce and mirin (a type of sweet rice wine). The dish originates in China but was introduced to Japan during the Edo period (1603-1868) and has become a traditional dish of Japanese cuisine. It is consumed in the New Year as part of the New Year celebrations and is believed to bring health, prosperity and good luck for the year that begins. The dish is also known for its health benefits, as black soybeans are rich in nutrients and antioxidants.

About the recipe

Name of the plate: Kuromame sweered black soy
Name of the dish in English: Kuromame sweetened black soybeans
Name of the plate in Japanese: 黒豆
Name of the Romanian dish: Kuro-Mame

Information about preparation

Time to prepare: 5 minutes
Time of Cooking: 30 minutes
Difficulty: SIMPLE
It suits: 1-2 people
Occasions: Lados

Ingredients – Ingredients

Check out the necessary and optional ingredients Kuromame sweered black soyIt makes sense to improvise

200g of kuromame (black soybeans)
200g of sugar
2 1⁄2 tablespoons of soy sauce
1200 ml of water

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Kuromame sweered black soy. Follow the instructions below in the preparation mode or step by step.

Preparation mode:

Remove the soya:

Rinse the black soybeans in running water and reserve.

Add to soybeans:

In a large pot, mix the water, soy sauce and sugar.
Put on fire and mix until the sugar dissolves.
Turn off the fire and add the soybeans to the hot liquid, this prevents the grains from rusting during cooking.

Soak the soya from night to day.

Cover the pot and leave the soy sauce overnight.
The next day, bring the pot to the fire and let it boil.
Reduce the fire and remove the foam that forms on the surface, this helps to remove the bitterness.

Cook the soybeans:

Continue to boil the soya on low fire.
When most of the foam is removed, cover the pot with an aluminum cover or paper.
Let cook for 5-6 hours until the soybeans become soft.

5 to serve: