New rice produced in Hokuryu Town & rice cooked with newborn soybeans from Kuro Sengoku Soybeans

Tuesday, November 21, 2023

Bean rice with new rice from Hokuryu Town & newborn beans from Kuro Sengoku Soybeans!

Hokuryu Town's new rice & rice with beans made from Kuro Sengoku newborn beans

Kuro Sengoku green beans are soaked overnight. The soaking water is full of polyphenols, including anthocyanins, and has a stunning dark (deep purple) color.

Kuro-sengoku, which contains plenty of water, swells up and becomes fluffy.

Soaked new rice is cooked with water (water in which the beans were soaked), salt, sake, vinegar, kombu, and drained Kuro Sengoku soybeans.

Bean rice cooked with water (water in which beans are soaked), salt, sake, vinegar, kelp, and Kuro Sengoku soybeans
Fluffy and glossy rice with black stone beans

Kuro-sengoku beans and rice have a unique flavor that includes the rich taste and sweetness of Kuro-sengoku beans!
The lustrous and shiny Kuro Sengoku is soft and fluffy!
The slightly salty and slightly sour rice is mysterious, dyed a noble purple like red rice!
We are grateful for the Kuro Sengoku Bean Rice that makes us want to join hands with nature and thank it deeply, with boundless love, gratitude, and prayers.

We are grateful for the delicious Kuro Sengoku new bean rice!

The next day, we tried Kuro Sengoku Oshizushi (pressed sushi) filled with Kuro Sengoku boiled beans!
The vinegared rice is filled with nozawana chirimen and sesame seeds, with soaked cold-jammed spinach in between!
In addition, sweet pickled myoga and 258 pickled daikon radish are topped off!

Oshizushi with a lot of Kuro Sengoku boiled soybeans!

It was delicious!
Thank you for the food!

We hope you will enjoy a blissful moment of savoring the taste of new Kuro Sengoku soybeans with our heartfelt thanks.

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This is a mail order site directly managed by Kuro Sengoku Business Cooperative (Hokuryu Town, Hokkaido). The Kuro Sengoku products are grown in fertile land, clean water, and full of sunshine....

◇ Reporting and writing by Ikuko Terauchi (Photography and editorial assistance by Noboru Terauchi)

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