Kuromame (Black Soybeans)

Mrs. Kiyoshi Ibara

• 1 lb. kuromame
• 1½ cups sugar
• ½ cup shoyu
• ½ teaspoon salt

Wash and soak kuromame in water overnight.

Drain and add water to cover and cook until soft.

Add shoyu, sugar and salt and cook for 10-15 minutes. If there is much liquid left, pour liquid into another saucepan, boil down, and pour back into beans. Bring to boil once more and remove from heat.