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Black soybeans, an indispensable part of Osechi cuisine, are sweet and plump like candy, while they contain a variety of nutrients and are good for your health. They have been a part of Japanese food culture for more than 1,000 years, and what they represent is a wish for good health, so that everyone in the family can live a healthy life without getting sick.

Black soybeans are a labor-intensive variety to cultivate, blooming in August and bearing fruit in October; harvested in November, the black beans are dried as they are. The sun-kissed black soybeans become even sweeter, and are then finally used to cook black beans for the New Year. Because of the technical difficulties involved, they were sometimes called "hard-working beans" by the producers.

Simmer black soybeans in Kyoto are mainly grown in the Tanba region, including Kyotanba Town and Nantan City. They are grown in inland climates where the land is fertile and the temperature difference between day and night is large, so they grow into large grains and have a rich flavor.

Black soybeans are eaten not only at the beginning of the year, but all year round at other times of the year as well, in the form of "black soybean stew." It is made by simmering black soybeans with sugar, soy sauce, salt and baking soda over low heat for a long time until the beans become soft, and then letting them cool for a while.

Serve it in one of the beautiful and functional tableware we carry, and enjoy the taste of the soybeans as they are plumped up and finished.

Matsuya Shikkiten's Shirakinuri Lunch Box