An experienced housewife friend made this once and when I ate it, I was really moved by this delicious dish of chestnuts simmered in their inner skins.I don't use baking soda because it makes it boil over and forms scum.That being said, it looked easy so I gave it a shot! It was my first time but it was a total success.Let's make these patiently.If you peel the inner skins, it's okay if they fall apart a little!The flavor soaks through and it ends up delicious. Recipe by Narimina

I attempted to recreate the manju that my late grandmother and mother used to make before I forget how they taste.For unfrozen, chill it in the freezer to make it firmer and therefore easier to wrap.Adjust the amount of water depending on the time of year. A bit more in the winter, and a bit less in the summer. Recipe by umemodoki.

I wanted to use up my sakekasu; I tried adding it to the dough for soda bread I always make, and it came out delicious.I prefer sakekasu with a gentle flavor over yogurt in soda bread.Adjust the oven baking time accordingly.Since this bread is to accompany meals, it uses non-sweetened adzuki beans. It has it's own simple deliciousness, but it's also delicious when eaten with cream cheese.You can also use dry fruit and nuts in place of the adzuki beans.It's also good plain with nothing added to the dough. Recipe by Misoyuuki

I have tried getting rid of the astringency by boiling the bracken fern, but it was a failure, and it became too soft, and the bitterness from the baking soda was too strong. I have been using this method ever since.If you add too much baking soda, the bracken fern will taste bitter. Since the baking soda is only sprinkled on the stems, use a small amount, even if you have a large amount of bracken fern.After getting rid of the astringency, wash it thoroughly, and soak in fresh water. In Step 5, as long as the astringency is removed completely, the water should not become cloudy. Recipe by Yakkokaasan

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

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

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

I made this recipe because I wanted to eat mildly sweetened kuromame for the New Year's meal.I usually make this with 150 g of sugar, but you could adjust the amount to your preferences. Recipe by Satomiwa

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

Everyone in my family loves these, but the store-bought ones are too sweet; so I created this recipe with just the right sweetness.There are two key points to making these stewed beans nice and plump!1 - Simmer on the lowest heat possible...if the heat is too strong, the skin of the beans will come off.2 - Be sure to cool them in the stewed liquid. If the beans are not immersed, they will wrinkle. They should also be fully immersed while simmering.The simmering time may vary depending on the size of the beans (between 1 and 1/2 hours to 2 and 1/2 hours). Recipe by Puru berry

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

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.