Legumes & Beans

Black Soybean

Dark-skinned soybean used in East Asian dishes and sweet New Year preparations.

Black soybeans are soybeans with a black seed coat and a yellowish or green interior, with a slightly sweeter, richer flavor than yellow soybeans. In Japan they are simmered with sugar into kuromame for New Year celebrations, and in Korea and China they appear in braises and side dishes. They are also used to brew darker soy sauces and pastes.

Black soybeans (Glycine max) are a distinct variety of soybean with a matte black seed coat that encloses a green or beige cotyledon inside. Unlike black turtle beans, which belong to an entirely different species (Phaseolus vulgaris), black soybeans are true soybeans and behave accordingly during cooking—they require longer soaking and cooking times and have a firmer, denser texture when tender. The black hull is rich in anthocyanins, the same antioxidants found in black rice and blueberries, which gives the beans their deep color and subtle slightly bitter notes. Yellow soybeans contain no anthocyanins, so black soybeans are not simply a color variant but a meaningfully different ingredient with distinct culinary properties. In Korea, black soybeans carry symbolic weight during Seollal (Lunar New Year), where they represent good fortune and are featured in tteok and broths. In Japan, large-seeded cultivars called kuro daizu are prized for a buttery, almost creamy texture when cooked slowly. The versatility of black soybeans spans both savory and sweet traditions—from fermented pastes central to Chinese and Korean cuisine to sweetened pastes for Japanese desserts like zenzai and shiruko.

Measured in: g
Storage: Pantry

Allergens

Soy

Types & varieties

Kuro daizu

Japanese black soybean; large, matte black seeds; prized for buttery, creamy texture in sweetened preparations and黑豆浆 (black soybean milk)

Hei dou

General Chinese term covering several regional cultivars; used for douchi, fermented pastes, and whole-bean braises

Black Jet

North American cultivar; smaller seeds, quicker-cooking; common in commercial black soybean products and tofu

Fermented black beans (douchi type)

Not the same as raw black soybeans—pre-fermented, salted, and cured; sold in bags or jars; used directly in cooking

Fermented Black Soybean Products

Black soybeans are the primary bean for some of East Asia's oldest preserved foods. Chinese douchi (pàodòuchǐ) are whole fermented black soybeans cured in salt and rice wine, then dried. They have a deeply savory, slightly salty flavor and are used whole in braises and stir-fries—most famously in mapo tofu and red-cooked dishes. Korean meju are large fermented soybean blocks made from ground soybeans (often black) and used to make doenjang (fermented soybean paste) and ganjang (soy sauce). These fermented products are fundamentally different from raw black soybeans and cannot substitute for them in recipes. When a recipe calls for douchi, look for it in Asian grocery stores in the dried bean or condiment aisle. Rinse briefly before using to remove excess salt and any clinging debris.

Douchi: whole fermented beans; used in Chinese braises and stir-fries
Meju: Korean fermented soybean block; base for doenjang and ganjang
Huang dou chi: Korean-style fermented soybeans; used in jangajji and ssam

Choosing and Storing

Select dried black soybeans that are uniformly matte black and plump—shrivelled or cracked beans indicate age and will not soften properly even with extended cooking. The interior cotyledon should be greenish or beige, not chalky or discolored. Store dried beans in an airtight container in a cool, dry place; they keep 2–3 years without significant loss of quality. Cooked soybeans keep refrigerated in their cooking liquid for up to 5 days, or frozen for up to 3 months. Frozen cooked soybeans are convenient for quick addition to grain bowls, porridges, or soups.

Reject: shrivelled, cracked, or chalky beans
Store: airtight container, cool dry place, up to 3 years
Cooked beans: refrigerate 5 days, freeze 3 months

Common uses

Fermented into douchi (pàodòuchǐ) for Chinese braised and stir-fried dishes like mapo tofu and red-cooked porkFermented into huang dou chi and doenjang for Korean ssamjang, jangajji (pickled relish), and soybean paste-based soupsWhole cooked soybeans in Korean kongjorim (soybean braise) and juk (savory porridge)Sweet preparations for Korean New Year: tteok (rice cakes) and tteokguk (rice cake soup) with black soybeansJapanese zenzai and shiruko adaptations using sweetened black soybean pasteBlack soybean milk and tofu (nama-goshi fresh tofu in Japan)Sprouted black soybeans for salads and quick-cooking applicationsBlack soybean flour for breads, noodles, and gluten-free coatingsAs a protein-rich meat substitute in vegetarian and vegan cookingWhole-grain addition to grain bowls, pilafs, and salads

Tips & pitfalls

Rinse and pick over dried beans thoroughly—debris and discolored beans are common in bulk packages and can affect both texture and appearance.
Always soak black soybeans before cooking; unlike some smaller beans, they do not soften adequately from dry, and unsoaked beans may stay chalky in the center after hours of simmering.
Do not add salt, soy sauce, or acidic ingredients (tomato, vinegar, wine) until beans are fully tender—these dramatically slow softening and can leave you with crunchy beans that refuse to cook further.
Taste a cooked bean before using it in a recipe; properly cooked black soybeans are tender with a mildly sweet, nutty flavor and no raw taste. If they taste raw or beany-green, cook longer.
Distinguish between dried fermented black beans (douchi, sold in bags) and raw black soybeans—they are not interchangeable. Douchi is pre-salted and cured; raw black soybeans are bland and unsalted.
When making sweetened black soybean paste for Japanese or Korean desserts, cook beans in their soaking water to retain anthocyanins; exposure to air causes the deep black color to fade to muddy brown.
Pressure cooking reduces cooking time to 20–35 minutes with no pre-soak if beans are fresh (within one year of harvest); older beans may still require soaking even under pressure.
If the cooked flesh turns chalky or mealy instead of tender and creamy, the beans are too old—discard them and purchase a fresh package.

Nutrition

341kcal

Energy

1427 kJ · per 100 g

Where the calories come from

Protein 25%Carbs 72%Fat 4%

Protein

21.6g

43% DV

Carbs

62.4g

23% DV

Fat

1.4g

2% DV

Fiber

15.5g

55% DV

Sugars

2.1g

of which

Sodium

5mg

0% DV

Notable micronutrients

Folate111% DV

Thiamin (B1)75% DV

Magnesium41% DV

Zinc33% DV

Potassium32% DV

Iron28% DV

Source · USDA FoodData Central · approx. Beans, black, mature seeds, raw

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In the shops

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Good to know

Scientific name: Glycine max
Origin: East Asia (China, Japan, Korea)
Primary colors: Black seed coat; green or beige cotyledon inside
Key nutrients (per 100g, cooked): ~130 kcal; 12g protein; 6g fiber; 6g net carbs; negligible fat
Soaking time: 8–12 hours (overnight recommended)
Cooking time (soaked): 45–90 minutes simmering; 20–30 minutes pressure cooker
Dried yield: Approximately 2:1 (volume cooked to dried)
Shelf life (dried): 2–3 years in cool, dry, airtight container

Substitutes

Black turtle beans — Different species (Phaseolus vulgaris); much smaller, softer texture, and earthier flavor; not a close match but workable in salads, soups, and Latin American applications where texture matters less than color
Yellow soybeans — Slightly shorter cooking time; milder, less nutty flavor; acceptable for most cooked applications but not for dishes where the black color or anthocyanin benefits are desired
Fermented black beans (douchi) — Only acceptable for fermented applications; cannot substitute for raw black soybeans—these are pre-cured, salty, and already fermented

Pairs with

Rice GingerSoy sauce and doenjangBrown sugar, honey, or mochi riceGarlic and scallionTofu Gochugaru

Also called

Kuromame · Black Soya Bean