Thinking of recipes that use matcha and skim milk powder, I felt that it went well with kuromame, so I uploaded this recipe.Mix the kuromame syrup together with plenty of matcha and skim milk powder for an even more boost of calcium. Recipe by Mikki-an

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

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 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

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.

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

My friend Makunouchi told me about inexpensive and convenient dried shiro-an powder, so I've been using it to make many kinds of an (bean paste). I tried making a milk-flavored paste with it, and it was delicious.If you reduce the paste too much and it become too stiff, add a little milk to loosen it up. If you prefer the paste to be sweeter, add more sugar to taste. If you prefer it to be less sweet, try reducing the condensed milk rather than the sugar. If you reduce the sugar the paste may become too stiff. Recipe by Pu-kosan

This is a variation of the "Kinako and soy milk" my friend told me about. Ever since I started drinking this, my constipation has become better and I no longer feel chilly all the time. Because of that it's helping me lose weight, too! My skin is much smoother so that makeup goes on nicely. As a bonus, my menstrual pains are much lighter, too. It's been transformed into a magical drink!!-You can make this with cold soy milk too, but the kinako and sesame may form clumps, so it's better to warm it up to 60 °C.-I added honey to the kinako soy milk recipe my friend taught me for sweetness, and tried adding black sesame seeds, too, which are good for your skin. Recipe by Hazukicchi

Cooked with protein- and calcium-rich ingredients such as soybeans, sakura shrimp (small pink shrimp), and skim milk. With the savory smell of kelp broth and sakura shrimp, the taste of milk is barely noticeable.

Had them at today's lunch..

Fresh and savory sweet steam fish commonly served in Seafood Restaurants now with a simple recipe you can cook at home!

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