Prepare for Oshogatsu (begin of January)

As traditional foods , Japanese people eat Osechi cuisines on begin of January.

I cook some Osechi at the end of every year.
Today , I've simmered Kuromame beans (see note) .
I've added a lot of sugar , it is sweet taste . :)
Also this year , I was able to (verb is missing) delicious simmered beans !
I'll eat them on 1st January.

By the way , beens need to be cooked for a long time . Do you know it ?

(1)Beans have to soak for overnight or longer.
Kuromame is sold as dried beans .
Because the dried beans is so hard solid , we put/soak them in water to make them soft .
I soaked the beans in water for a night.

(2)Beans need to simmer for a long time .
Generally , Kuromame beans require to simmer for about an hour for soften .
If we use a pressure cooker , it is shorter . So , I've cooked them for less than half an hour !

(3)Don't add sugar at once .
We put the sugar into the pot ,so the added much sugar will remove the water from the beans.
If we put sugar into a pot at once then the beans will get shrinks and become harder because the sugar removes a lot of water from inside the beans .
If we add a little sugar then the beans have more water inside.
So , I've to repeat 3 times between adding sugar and soaking .
The soaking time is about an hour .


Would you try simmering Kuromame ?

Note:
*Kuromame (黒豆/くろまめ)
It is a kind of soy beans . The skin color is black but the inside flesh is white .
In Japan , it is famous the beans product of Tanba city , Hyogo prefecture ,

Preparation for Oshogatsu (beginning of January)

As traditional foods a traditional food, Japanese people eat Osechi cuisines at the beginning of January.

I cook some Osechi on every the end of year. at the end of every year.
Today , I've simmered Kuromame beans (see note) .
I've added it much a lot of sugar , it is sweet taste tastes sweet. :)
Also, this year , I've been able to (verb)  delicious simmered beans !
I'll eat it them on 1st January January 1st.

By the way , we need a long time for cooking beans  did you know cooking beans takes a long time? Do you know it ?

(1)Beans have to soak for overnight or more overnight, at minimum. 
Kuromame is sold as dried beans .
Because the dried beans are so hard is so hard solid , we make it give water and change to soft . we add water to make them soft.
I soaked the beans into in water at last night.

(2)Beans need to simmer for long time .
Generally , Kuromame beans require need to simmer for about an hour for to soften .
If we use a pressure cooker , it is shorter faster. I did, so I've cooked less than half an hour it took less than half an hour!

(3)Don't add the sugar all at once .
We put the sugar into the pot , so the added much sugar adding too much sugar at once will remove soak up the water of for the beans and they will shrink and harden.
If we put into  at once, then the beans get shrinks and harder  because the sugar remove much water from inside .
If we add no much sugar then we can make the inside of beans have more water . Adding the right amount of sugar keeps the beans moist on the inside.
So , I've repeated the process of adding sugar and soaking the beans 3 times between adding sugar and soaking .
The soaking time is about an hour .


Would you try simmering Kuromame ?

Note:
*Kuromame (黒豆/くろまめ)
It is a kind of soy beans . The peel color is black but the inside flesh is white .
In Japan , it is famous the beans produced in Tanba city , Hyogo prefecture ,