Kuromameni 黒豆煮
| Prefecture | Kyoto (京都府) |
|---|---|
| Region | Kinki |
| Japanese name | 黒豆煮（くろまめに） |
| Reading | Kuromameni |
| Home area | South China, Central and Lower China. |
| Main ingredients | The black pea. |
History and Origins
"The Black Bean" is a black bean that is the main source of its production in such areas as Tsunami and Nanjo. The history of the cultivation is old, and the beans themselves were counted as one of the five seeds by the time they were written. But it is not certain when one of the beans, "The Black Bean" was made. The tenth-century book is distinguished from the soybeans as "the lentils" and since in the 16th century, there was the name "the black beans" in its collection to the temple, we can speculate that it was already growing. Because the land is fertile and the temperature of the day and night is high in the inland climate, it grows into large grains and tastes rich. Because of the fact that the growing period was longer and technically difficult, it was sometimes called "the hard beans" among the producers. The black peas, which are not large, which are gently black and shiny, and the taste of the soup is good. Common recipes can be used to direct the taste of materials such as beans and rice, which were harvested when you were young. In New Year's soup, they are acted on as "black beans" soup. "The black bean soup" is a long and healthy wish.
When It Is Eaten
Black peas bloom around August. In September and October, the fruit starts to grow in the saya, and after a while the fruit becomes black. In October before it's black, black peas are harvested for branch beans. Black beans for boiling beans are harvested around November. The leaves were removed from the outside before the harvest and exposed to the sun, the fruit gradually dries and changes from an ellipse to a round. The "black bean soup" prays for health and longevity, making it an essential ingredient in the cooking of sushi.
How It Is Eaten
I cook black beans with sugar and soy sauce. When the beans are boiled, they are placed on a bowl and eaten as they are. When you boil it slowly in a low fire, it is thoroughly cooked and very delicious.
Recipe — Serves 4
Ingredients
- 700 g black soybeans
- Broth: 12 cups water
- Broth: 500 g sugar
- Broth: 0.5 cups soy sauce
- Broth: 1 tbsp salt
- Broth: 15 錆びた釘 (ガーゼで包む)
Method
- The black beans are not washed.
- All the ingredients of A are boiled in a pot, and after the cold, they are filled with black beans for five hours.
- When you boil the mixture, it will weaken the fire and remove the floating foam with the jasper. Once you're boiling again, you'll pour half a cup of water, cover it, and boil it for eight hours with a weak flame.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.