Black Soy Bean Tea
Black soy beans are the richest type of soy bean. Full of protein, they have a nutty, slightly sweet, deep umami taste and when first roasted, then steeped in hot water produce a flavorful and completely caffeine-free tea. It’s a common household alternative to drinking green tea, which is also umami-rich, but contains caffeine.
The Tamba region of Hyogo prefecture (one of the prefectures bordering the Seto Inland Sea) is known for growing some of the best black soy beans in Japan.
Black Soy Bean Tea
Kuro-Mame Cha : 黒豆茶
Makes about 20-30 cups
Main Foods:
Dried Black Soybeans, 1/2 lb. (225 g)
Directions:
Lightly rinse the beans under running water for 10-20 seconds, rubbing them together to clean them. Drain in a colander and then lay them out on a tray covered with a kitchen towel to air dry.
When ready, put the beans in one layer in a frying pan without oil. Fry over medium heat until the surface of the beans is completely dry, then turn the heat down to low and gently fry for 20 to 30 minutes more, shaking and stirring the pan from time to time. The beans are ready when they have cracked, their inside is lightly browned, and there is a faint nutty aroma.
Turn off the heat and transfer to an airtight container for storage, letting them cool down first before covering. The beans will keep indefinitely.
Serve
Use 1 tablespoon of roasted black soy beans for every cup of boiling water. The tea is ready to drink after steeping for 2-3 minutes. Leave the beans in the tea cup or teapot and eat them when you are finished drinking if you like.