Glycine max Seeds per pack ~30
Germination: 76% Packed for 2024
Japanese black soybeans, are a variety of soybean that is native to Japan and is known for its distinctive black or dark brown color. These soybeans are a popular ingredient in Japanese cuisine and are often used in various dishes, especially during traditional celebrations and festivals. In Japanese culture, black soybeans are associated with good luck and warding off evil spirits. It is a tradition to eat these beans during the Setsubun festival (a Japanese holiday that marks the beginning of spring) by throwing roasted soybeans outside the house to drive away bad luck and bring in good fortune.
Japanese black soybeans are small, round, and plump in shape. They are typically black or dark brown in color and have a glossy, shiny appearance. These soybeans have a slightly nutty and sweet flavor with a creamy texture when cooked. The skin of the beans is tender, and the interior is soft and starchy.
Like other soybeans, Japanese black soybeans are a nutritious food source. They are rich in protein, fiber, vitamins (such as B vitamins), and minerals (including iron, calcium, and magnesium). Additionally, they contain antioxidants, making them a healthful choice. Japanese black soybeans are commonly used in traditional Japanese cuisine. They are often prepared in sweet dishes, such as "kuromame" (sweet black soybeans), where they are simmered with sugar, soy sauce, and sometimes other flavorings like salt or mirin (a sweet rice wine). These sweetened black soybeans are often served as a dessert or snack during the New Year's holiday in Japan and other special occasions. Japanese black soybeans, like other soybean varieties, offer numerous health benefits. They are a good source of plant-based protein, which can be beneficial for vegetarians and vegans. Additionally, their antioxidant content may help reduce the risk of chronic diseases.