Black Soy Bean

Dry and Shelled · Available in 3 lb and 5 lb Boxes · 2026 Harvest · Ships Nationwide

Our Organic Black Soybeans are certified organic and grown at Norwich Meadows Farm in Norwich, New York, from seed we source from Japan. These distinctive soybeans have dark skins, a rich, nutty flavor, and a firm, satisfying texture when cooked. They are a versatile pantry ingredient for everyday meals, traditional Japanese preparations, and home fermentation projects.

These soybeans are from our 2026 harvest and arrive fully dried and removed from their pods. There are no pods included—the selected box weight is entirely dry soybeans.

Enjoy them simmered with savory seasonings, tossed into grain bowls and salads, or prepared as kuromame, the sweet-simmered black soybeans traditionally served for the Japanese New Year. They can also be used in fermentation projects such as black soybean miso, natto, and tempeh when prepared with the appropriate cultures and methods.

These are black soybeans, a different bean from the black turtle beans commonly used in Latin American cooking. They are grown in New York from Japanese-sourced seed and sold for cooking and eating—not for use as seeds or plants.

Choose Your Box Size

3 lb Box — Dry and Shelled
A practical quantity for home cooking, soups, salads, traditional Japanese recipes, and small fermentation projects.

5 lb Box — Dry and Shelled
A larger quantity for batch cooking, fermentation projects, restaurant use, or stocking your pantry.

Please note: The box contains dry, shelled soybeans only—no pods—and the selected weight is the net weight of the edible dry soybeans.

What Do They Taste Like?

Black soybeans have a rich, mildly sweet, nutty flavor and a substantial texture. When fully cooked, they become tender while retaining a pleasant bite, making them useful in dishes where you want the beans to hold their shape.

They pair well with ginger, garlic, scallions, mushrooms, sesame, soy sauce, miso, rice, and seasonal vegetables. Their gentle sweetness also lends itself to sweet-simmered preparations.

Japanese Seed, New York Grown

We source the seed for these black soybeans from Japan and grow the crop organically at Norwich Meadows Farm in Norwich, New York.

Black soybeans are known in Japan as kuromame. One of their best-known preparations is a dish of the same name: beans slowly simmered in a sweetened liquid until tender and glossy. Traditionally part of Japanese New Year celebrations, this preparation is also a delicious way to enjoy black soybeans throughout the year.

Black Soybeans for Fermentation

Black soybeans offer an interesting starting point for home fermentation. With the right preparation and culture, they can be transformed into savory foods with deep flavor and distinctive textures.

• Black soybean miso: Cooked black soybeans can be combined with koji and salt, then aged according to a reliable miso recipe to develop a rich, savory paste for soups, dressings, marinades, and sauces.
• Natto: Thoroughly cooked black soybeans can be fermented with a natto starter culture to develop natto’s characteristic sticky texture and bold flavor. Bean size and variety affect the process, so use instructions suited to black soybeans.
• Tempeh: Black soybeans can be used for tempeh with an appropriate tempeh starter. Preparation generally includes soaking, removing the hulls, cooking, and carefully draining and drying the beans before inoculation and controlled fermentation.

For fermentation: These beans are dry and unfermented; starter cultures are not included. Follow a reliable recipe and your starter supplier’s instructions for preparation, sanitation, temperature, timing, and storage. Each fermentation requires its own method—soaking beans alone does not produce miso, natto, or tempeh.

How to Use Them

• Kuromame, or Japanese sweet-simmered black soybeans
• Black soybean miso and other fermentation projects
• Savory beans with ginger, garlic, and scallions
• Rice bowls and mixed-grain dishes
• Warm or chilled bean salads
• Soups and vegetable stews
• Cooked beans tossed with sesame oil and seasonal vegetables

How to Prepare Them

Sort and rinse the dry soybeans before cooking. Cover with plenty of water and soak overnight, allowing room for the beans to expand. Drain and rinse after soaking.

Place the soaked beans in a pot and cover generously with fresh water. Bring to a full boil, then reduce the heat and simmer gently until fully tender. Allow approximately 2–3 hours, although cooking time varies with the beans, soaking time, and desired texture. Add water as needed to keep the beans submerged.

For kuromame or fermentation projects, follow the preparation and cooking directions in your chosen recipe. Soybeans should be thoroughly cooked before eating or using in a fermentation that calls for cooked beans.

How to Store Them

Store these dry soybeans in an airtight container in a cool, dry, dark place. Protect them from moisture to preserve their flavor and cooking quality.

Refrigerate cooked soybeans promptly in a covered container and use within 3–4 days. For longer storage, freeze in meal-sized portions with a little cooking liquid. Store fermented preparations according to the recipe and starter supplier’s directions.

Certified Organic and Farm-Grown

Every box contains certified organic black soybeans from our 2026 harvest, grown, harvested, shelled, and dried at Norwich Meadows Farm in Norwich, New York, from seed sourced from Japan.

Allergen information: Contains soy.

Shipping & Delivery

Harvest Availability:
Available while supplies from our 2026 harvest last.

Our dry black soybeans ship nationwide. At checkout, please select your preferred available delivery date.

Shipping Schedule:
• Order by Thursday at 12 PM Eastern Time → Ships Monday
• Order by Sunday at 12 PM Eastern Time → Ships Wednesday

Orders generally arrive the following day. If a shipping or delivery date falls on a holiday, your box will ship on the next available shipping day.

Explore more varieties: Shop All Organic Dry Beans, or Build Your Own 5 lb Dry Bean Box.