LARGE SIZE BLACK SOYBEANS - 大粒光黒大豆 500g -

Nutrient-Rich, It's called "meat of the filed"

This black bean is Hokkaido-grown.
Glossy skins and not mushy after simmering,  so It makes dishes looks delicious. 
It's easy to cook and recommended dishes like homemade black beans miso, Kinako(Soybeans flour), Soy milk and Black beans rice.  

How to cook:

1) Soak the cleaned beans in about three times their volume of water overnight.

2) Place them in a heavy-bottomed pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid to prevent the beans from breaking apart, and simmer. Add water as needed, 2-3 times, while simmering.

3)  Once the beans are cooked, do not remove the lid immediately. Let them steam for about 30 minutes to enhance the flavor.

4) Make sure to season the beans only after they are fully cooked.

Storage:

Dry Beans: Store dry beans in a cool, well-ventilated place to prevent mold and insect infestations. Avoid long-term storage.

Cooked Beans: After cooking, drain the beans and place them in a plastic bag. Flatten the bag as much as possible, seal it tightly, and freeze for storage.

Ingredients
Black soybeans