Boiled black beans

Kurodaizu is a black bean that is mainly produced in the Tanba region, such as Kyotamba-cho and Nantan City. The history of cultivation is old, and soybeans themselves were counted as one of five grains when 'Kojiki' (712) and 'Nihonshoki' (720) were written. I'm not sure if you did it. In the books of the 10th century, it was distinguished from soybeans as “kuromame”, and in the 16th century, the name of “black bean” was given to the Imperial Court, so it can be assumed that cultivation was already popular around this time. Because the land is fertile and is grown in an inland climate with a large temperature difference between day and night, it grows into large grains and has a rich taste. It was sometimes called “painstaking beans” among producers because of the long period of cultivation for half a year and is technically difficult.
The large grain, wrinkle-free, and shiny black soybean has a good taste of boiled. Generally, recipes where you can directly enjoy the taste of ingredients such as edamame and bean rice harvested when it was immature. In New Year's osechi dishes, it is served as' black bean boiled '. “Black bean boiled” has a desire for longevity and health, saying, “Be able to work with beans as much as you tan black.”
Black soybeans bloom around August. Saya begins to bear fruit from September to October, and after a while the fruit will turn black. Black soybeans for edamame are harvested around October just before they become black. Black soybeans for boiled beans are harvested around November. Before harvesting, the leaves around the fruit are removed and exposed to sunlight, the fruit gradually dries and changes from oval to round.
Black soybeans are boiled together with sugar and soy sauce. When the beans are boiled, they are served in a bowl and eaten as it is. Boil slowly over low heat over time to make it plump and it is very delicious.