White Bean and Buckwheat Goma Doburo

Rinse the white beans under cold water, picking out any debris. Place in a medium pot with 3 cups fresh cold water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 45-50 minutes until beans are tender and beginning to split. Drain, reserving 1 cup of cooking liquid. Set beans aside.

In a large heavy-bottomed pot, combine the buckwheat groats with 3 cups fresh water and 1/4 teaspoon salt. Bring to a boil over medium-high heat, stirring occasionally.

Reduce heat to low and simmer gently for 12-15 minutes, stirring every few minutes, until buckwheat is fully cooked and mixture has thickened to a smooth porridge consistency. The grains should be soft but still intact.

Place sesame seeds in a dry skillet over medium-low heat. Toast, stirring constantly, for 3-4 minutes until golden and fragrant with a pronounced nutty aroma. Watch carefully to avoid burning. Remove from heat immediately.

Transfer toasted seeds to a mortar or spice grinder. Add honey, 1/8 teaspoon salt, and 1/2 teaspoon soy sauce. Grind and pound for 3-4 minutes, working in circular motions, until a smooth paste forms. The goma should be glossy and spreadable.

Add the cooked white beans to the buckwheat porridge. Fold gently to incorporate, leaving some beans whole for texture. Ladle in 1/2 cup reserved bean cooking liquid to loosen the consistency.

Add the prepared sesame goma to the pot. Stir thoroughly with a wooden spoon, folding the paste through the porridge until evenly distributed. The mixture should become creamy with visible sesame throughout.

Season with remaining 1 teaspoon soy sauce and 1/8 teaspoon salt. Taste and adjust — the seasoning should be restrained, allowing the buckwheat and sesame to speak. If needed, add a splash of the remaining bean liquid to reach a thick, ladleable consistency.

Remove from heat. Ladle into ceramic bowls. Serve warm with a small bowl of ceremonial matcha on the side, if desired.