Glossy black soybeans cooked in sweet syrup until the skins melt away to reveal a creamy velvety center.
- 250 grams black soybeans - 5 cups water - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1 cup sugar (200 grams) - 1 1/2 tablespoons soy sauce
Wash the soybeans with cold water until the water runs clear.
Soak the beans for 12 hours in the water along with the salt and baking soda.
Add the kuromame, soaking liquid, sugar, soy sauce and piece of iron into a pressure cooker. Afix the lid and bring the cooker up to high pressure.
Once the cooker is up to pressure adjust the heat down to maintain a steady stream of steam and set a timer for 25 minutes.
Let the pressure cooker come down to room temperature and then transfer the beans and iron to a container and let them rest overnight.
Drain the kuromame before serving and garnish with edible gold leaf.