Tuesday, November 21, 2023
Bean rice made with new rice from Hokuryu Town and new Kurosengoku soybeans!
Kurosengoku beans are soaked overnight in water. The soaking water is rich in polyphenols, including anthocyanins, giving the beans a beautiful deep purple color.
Kurosengoku is rich in moisture and swells up to become plump.
The soaked new rice is cooked with water (the water in which the beans were soaked), salt, sake, vinegar, kelp, and drained Kurosengoku soybeans.
Kurosengoku bean rice has a unique flavor that is rich in the umami and sweetness of Kurosengoku beans!
The glossy, sparkling Kurosenkoku is soft and plump!
The rice has a slight saltiness and a hint of sourness, and is dyed a noble purple like red rice, giving it a mysterious look!
This rice with black beans is so precious it makes you want to join your hands in gratitude to nature, and is filled with boundless love, gratitude, and prayers.
The next day, we tried making Kurosengoku pressed sushi with plenty of Kurosengoku boiled beans!
The vinegared rice is topped with plenty of Nozawana dried baby sardines and sesame seeds, and sandwiched with blanched spinach that has been cured in the cold season!
It is also topped with sweet and sour pickled myoga ginger and 258 pickled daikon radish!
It was delicious!
Thank you for the meal!
With heartfelt gratitude, we are able to enjoy a blissful moment savoring the deliciousness of new Kurosengoku soybeans.
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◇ Interview and text: Ikuko Terauchi (Photography and editing assistance: Noboru Terauchi)
