Translation guide
In Japanese, 'black soybean' refers to a specific type of soybean with a black seed coat, commonly used in traditional cuisine, especially for New Year's dishes. The most common term is 黒豆 (kuromame), but there are also specific varieties and related expressions.
black soybean (general)
black soybean (technical/agricultural)
The most common and general way to refer to black soybeans as a food item or ingredient.
This is the standard Japanese word for black soybeans. It literally means 'black bean' and is widely understood in culinary contexts.
Black soybeans are essential for New Year's dishes.
It takes time to simmer black soybeans.
A more specific term that explicitly includes 'soybean' (大豆). It is used in agricultural or technical contexts to distinguish from other black beans.
Black soybeans are attracting attention as a health food.
Referring to a famous high-quality variety of black soybean from the Tamba region, often used in premium cooking.
This refers to the Tamba black soybean, a renowned variety known for its large size and rich flavor. It is often used in traditional Japanese sweets and New Year's dishes.
Tamba black soybeans are large and have a strong sweetness.
A more formal or technical name for the Tamba black soybean, often seen in agricultural or product descriptions.
Referring to the prepared dish of black soybeans simmered in sugar and soy sauce, a staple of osechi ryori.
In English, 'black bean' can refer to various legumes like black turtle beans. In Japanese, 黒豆 (kuromame) specifically means black soybeans. If you mean other black beans, you may need to specify, e.g., 黒いんげん豆 (kuro ingen mame) for black kidney beans.
Tamba black soybeans are a specialty of Kyoto Prefecture.
Simmered black soybeans can be stored in the refrigerator.