I thought up this snack as a way to encourage my kids to chew their food thoroughly. This dish is also great as an appetizer with drinks.If using the pre-roasted soy beans that are sold for Setsubun (Japanese festival to celebrate the first day of spring), adjust the cooking time accordingly. Recipe by Taunbi-

I learned this delicious cooked soybean recipe from my mother. Since I wanted this to be healthy, I didn't sauté the ingredients, but if you want a richer flavor, you should try sautéing everything in sesame oil first. In my house, we almost always sauté everything in sesame oil when making stews or kinpira. For Lotus Root Kinpira.After it has finished cooking, let it sit for a night to really let the flavors meld. It will taste better. If making the dashi stock is too much trouble, you can use water and instant dashi granules. You don't have to blanch the konnyaku to get rid of the astringent taste. Adjust the amount of soy sauce and sugar to taste. Recipe by Yuuyuu0221

I'm really hooked on cooking with soybeans, but it's a pain to have to soak them the day before. So, I came up with this method! For black soybeans, simply simmer them, I was able to boil them without soaking first, but for regular soybeans, if they aren't soaked, they will not turn out well. I experimented with many methods and came up with this.In order to keep the beans plump, store them in the boiled water in the fridge,If you are going to freeze stock them, freeze them without the soup. Just put them in a Ziploc bag, store them flat, then remove only the amount needed. Recipe by Nakamurayukako

The simmered beans I used to have were pretty salty. I wanted my own kind that wouldn't so high in sodium -- that's how this recipe was born.I like that these are slightly less sweet than store-bought simmered beans. I also like that they have less soy sauce than the store-bought quality. I like the reduced simmering liquid too. So basically I've made simmered beans just the way I like them. For an easy to make amount. Recipe by Mamemame

My mother rehydrates adzuki beans using this method, so I tried it with soybeans.No need to soak them in water!Fill the pot up to the brim with water when boiling! Recipe by Gachimayakeisan

I added curry powder to meat sauce, and it became curry.By simmering the dry curry for some time, the soy beans become tender and lose their soy bean-ness. I freeze the curry and enjoy it over several days. For about 5 servings. Recipe by shihoshi

Nothing is more satisfying than a bowl of roasted string beans to serve over rice.

This is a delicious, savory, quick meal that my mom used to make when I was little and it even won a local contest once. It's great with a salad and some hot buttered bread. Enjoy!

Make huge batches of this and store in the fridge to eat later.I hope my daughters will make this someday.I used konnyaku that's been preboiled to remove the astringent taste. It's handy and reduces cooking time.It may seem like there's less liquid but it'll absorb flavor quickly. Recipe by kurukurumin

These kuromame are not too sweet, and even work as a side dish. I used to soak the beans overnight in water, but realized they'd absorb the flavor of the seasonings better if soaked in the seasonings instead. Through trial and error, I reduced the simmer time and eliminated the process of adding water to simplify this recipe.The beans will take on a glossy sheen if you add rusty nails, but this is optional (I didn't in the top photo).The cooking time depends on the beans; allow between 1 to 3 hours. (I cooked these beans for 2 hours in Le Creuset cookware, removing the lid for the last 15 minutes to cook off the liquid). Recipe by Umemikkii

First I tried to recreate something similar I had as a school lunch.Since then, this has been our favourite side dish.Try your favourite ingredients.(Like abura-age deep fried tofu, chopped chicken or konnyaku)After cooking leave it to cool in the sauce pan and the flavour will settle and become much tastier. For 4 servings. Recipe by Nacchi sencho

I attempted to recreate the flavor of my mother's hijiki soybean simmer. Instead of vegetable oil, I used sesame oil for stir frying for a touch.You can use pre-boiled soybeans, but note that the beans will slightly crumble. I used fresh shiitake but dried shiitake adds more flavor to the dish. Substitute the soaking liquid from the shiitake mushrooms for part of the water for a boost of umami. Try lotus root or konnyaku if you're looking for more vegetables to add in. You can also freeze the leftovers, by separating into individual servings. Recipe by Mu-noshippo.