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.
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.
Black beans (aka black turtle beans)
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.
Yellow soybeans were developed from these black ones.
When cooked, they are called “Kuromame” in Japanese. The “mame” part at the end means “health.”