These Hikari black soybeans from Hokkaido are carefully selected through a two-step hand-sorting process to ensure consistent quality and beautiful appearance.

They have a rich, natural sweetness and a glossy black colour, making them ideal for simmered dishes such as kuromame, soups, or mixed rice.

How to Use:

Rinse the beans and soak them in three times their volume of water overnight.

Bring to a boil in a thick pot, skim off any foam, then reduce to low heat. Simmer with a drop lid, adding small amounts of water two to three times.

When tender, let them rest for about 30 minutes before serving.