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Home » Legumes » Beans » Soybeans » Black Soybeans

Black Soybeans

Black Soybeans are soybeans that have a black seed coat on the outside of the bean. Inside, they are the same colour as regular yellow soybeans. They are smaller, though, than yellow soybeans. A variety called “Tamba” grown in Japan is somewhat larger.

Though they look somewhat like Black Turtle Beans, they are rounder, and don’t have the full taste of Black Turtle Beans. They are decidedly blander. When people say that Black Soybeans are very flavourful, bear in mind that they are comparing the taste to yellow soybeans, compared to which even rubber bands taste good.

Black Soybeans are grown specifically to be dried. They are not used to make tofu, as their skins would colour the tofu black.

Hokkaido Black Soybeans

Grown on Hokkaido Island, Japan in volcanic soil. About 100 days from planting to harvest. Thin shiny black skins, more flavourful than many other black soybeans.

Black Jet Soybeans

About 100 days from planting to harvest. Dull black skins, less flavourful.

Manitoba Brown Soybeans

Small beans, skin is a chocolate brown colour. Developed to mature early and be highly productive.

Cooking Tips

Presoaked, will cook in 3 hours. Don’t cook past when they are soft, as they can harden again if overcooked. Adding an acid such as vinegar or lemon juice to dishes made with the beans may cause them to turn pink.

Substitutes

Black beans (aka black turtle beans)

Nutrition

Some packagers have been labelling their tinned black soybeans are being lower in carbohydrates than they really are. They have in fact the same amount of carbohydrates as regular soy beans. They are still favoured by the “low carbers”, though, because they are more palatable than regular soybeans.

Nutrition Facts

Per ½ cup cooked

Amount
Fat
2 g
Carbohydrate
9 g
Protein
9 g
Calcium
60 mg
Potassium
325 mg

History Notes

Yellow soybeans were developed from these black ones.

Language Notes

When cooked, they are called “Kuromame” in Japanese. The “mame” part at the end means “health.”

Other names

Scientific Name: Glycine max Merr. forma Kuromame Makino
French: Soja noir
German: Schwarze Sojabohnen
Spanish: Soja negra
Japanese: Kuromame

This page first published: Jan 18, 2004 · Updated: Jun 13, 2018.

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Tagged With: Asian Food, Japanese Food

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