I wanted to try making soft black beans even though I didn't have a pressure cooker. Cooking it on normal mode ended in a disaster, but it's perfect on okayu (rice porridge) mode! They're so soft, and crumble on your tongue!! This recipe can be made in your rice cooker.Be sure to set your rice cooker on okayu (rice porridge) mode. If you do it on normal mode, you're going to have a bad time. (I already tried this, so please don't make my same mistake! I guess there may be some rice cookers that this is not possible to cook this in, so the first time you try it, keep an eye on it.Before going to bed, I set it to okayu mode, then once again in the morning. Then, when I come home that night, they're ready to eat. Recipe by futa03

I learned this from a regular customer of a bean shop in Tsukiji. The simmering time is quick and easy! I'm sharing this recipe here, since these turned out well.Simmer over low heat. Recipe by mamekko3

This is my mother-in-law's recipe. The symbolic auspicious meaning of serving the beans at new year's meals is to give those who partake a long life well until the skin wrinkles from age, so actually, hard and wrinkled beans are symbolically more appropriate; however, when using kuromame from Tanba, this is the way to prepare them. Apparently, it's the way they are prepared at high-end traditional Japanese restaurants. Although the beans are expensive, it's a nice way to end the year, and a perfect way to honor my mother-in-law's signature recipe.Since the beans must never be above the liquid when simmering, add water from time to time. This method of stewing prevents the beans from wrinkling, and gives them a springy texture. The standard addition of baking soda was omitted here because it sometimes leaves a bitter taste. Some beans do not produce scum. The beans turn out not so sweet with 60 g of sugar; I use 65 g. For a small serving. Recipe by milkcrown

My mother's recipe, to which I used to refer, was less satisfying because it called for a certain amount of water but actually required the occasional addition of water. So, to avoid that extra step, I increased the amount of water considerably. Blending brown sugar into the white sugar will give it a light and yet rich taste.My recipe doesn't call for additional water later in the cooking process, but if the simmering water level becomes lower than the beans, then add water. Old beans -- harvested more than six months before use -- may take up to twice as long to become tender. Recipe by Raby

My father-in-law grows kuromame, so I make this all year round, not only for New Years.After a lot of trial and error, I can say that this method is foolproof. I've made them not that sweet so that they can be enjoyed guilt-free.I heard if you simmer the beans with a rusty nail or a piece of iron, the color turns beautifully black.Simmer with the lid on so the beans aren't exposed to the air. After simmering, keep the beans immersed in the cooking liquid until they have cooled down. You can avoid any boil overs if you fill a big pot about 60% of the way.If you heat the beans through once a week, you can keep them for several weeks in the refrigerator. When you re-heat the beans some scum will rise to the top, so skim that off. Recipe by oyukidesu

I learned this recipe when I was in high school.I reduced the amount of sugar from the original recipe.This method of cooking kuromame is different from other ways, but it has never failed me! Give it a try!The key to this recipe is that the beans should not be exposed to air while simmering.As you can see, there's no need to boil the beans with nails--they become black and shiny!For variation, try adding honey or brandy after they've cooled. Recipe by Choco makaron

These aren't overwhelmingly sweet. They are just the right level of sweetness for me.Add hot water to the pan so that the beans are always immersed in the simmering liquid.Even though dried beans are used, do try to use ones that are fresh. Recipe by Setsubunhijiki

Enjoy the taste of Kuromame. I cooked Osechiryouri and put it in a plate. The center black soy beans in a white small bowl is Kuromame. This is my aunt's receipe.

This is a recipe that was passed down from my grandmother to my mother, and then to me. (I didn't learn it directly from my grandmother.)In my grandmother's recipe, she let the beans sit for 10 hours (Step 3) and boil for 5 hours (Step 4), but this version results in sufficiently soft and tasty beans! The taste is mildly sweet, so for those who prefer more sweetness, add about 1/3 cup more sugar. As long as you complete the process through Step 3 at night, they'll be done 1 to 2 hours after you turn on the heat in the morning! That's very quick for kuromame!-If you serve them right after they are done cooking, they will wrinkle, so let them sit in the liquid until they cool. Recipe by Sanapi-

I used to slowly simmer the beans in a sauce pan, but now I have a pressure cooker and can make them quickly.To soften the mochi more quickly, microwave it before adding to the soup, rather than putting them in cold. Recipe by Uminoaoi

I learned the recipe from my mother, who always makes delicious gomoku-mame. Even though a pressure cooker is used to cut down on the cooking time, the results are still well textured and delicious. I think I can use this as a springboard to getting more use out of my pressure cooker.Wet the konbu seaweed, stretch it out and chop it up with scissors! In terms of the flavoring, please adjust to your taste as usual. This recipe is on the sweet side to suit my taste.If you make too much at once, or you don't eat it for several days and just let it sit there, it may go bad. To avoid that, eat a little of it every day! Recipe by Saishokubeginnernano

I came up with this recipe without using baking soda or nails.I cook together with my 3 year-old daughter. She even helps me prepare Osechi dishes. Recipe by Kodomoto Tsukuru Uchigohan