A staple of Japanese New Year meals, kuromame is made by gently simmering cooked black soybeans until glossy in a syrup balanced with soy sauce. Pack them in a jar for a convenient side dish to take in a lunchbox.
Drain and rinse the cooked black soybeans.
Bring the water, sugar, soy sauce and salt to the boil in a pan, making sure the sugar dissolves completely.
Add the beans to the syrup, cover and simmer over low heat for 45 minutes, skimming off the foam occasionally.
Remove from the heat and leave to rest for at least 30 minutes so the beans absorb the syrup.
Skim off the foam regularly as the beans cook; otherwise, the syrup will become cloudy. The skins tear easily while the beans are hot, so stir gently. Allergens: contains soy. Additional allergen check: check the gluten declaration on the soy sauce label. Ingredients may vary by product.
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