- 3½ ounces kuromame (black soybean)
- 3 ounces raw sugar
- 1 tablespoon Japanese soy sauce
- ¼ tsp sea salt
Rinse kuromame and discard any that have spoiled. Soak it in water for at least 3 hours or overnight.
Discard the water.
Boil kuromame with water in a pot and add sugar, soy sauce and salt. Bring to a boil and then reduce heat. Simmer under low heat for about 3 hours or until soft. Remove any white foam and impurities that form during simmering.
Remove from heat and let it cool. Refrigerate overnight so that the beans will absorb more flavor.
