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80 days maturity. Glycine max 'Kouri'. Kouri Soybean Seeds. Heirloom, Non-GMO. Warm-season annual. Open-pollinated. Brown-seeded soybeans are uncommon in the United States. They are highly prized in Japan for their sweeter and nuttier flavor compared to the traditional green/tan seeded soybeans. Even though the seed for planting is brown, you will find the color of the bean dark green at harvest and it retains this color when cooked. The bushy plants are early maturing and need warm day and cool night temperatures for good results. Approx. 175 seeds / oz.
Other Common Names: Bhat, da dou, daizu, dau nanh, eda mame, hak tau, kacang kedelai, kedelai, mao dou, tai tau, thua lueang, utaw, vegetable bean, vegetable soybean, soja or soya bean, kuromame, and wong tau.
How to Grow Kouri Soybeans
Sow seeds anytime from May to June, after the danger of frost, has passed. Warm day temperatures and cool night temperatures are vital for good results. The seeds will rot or fail to germinate if overwatered. Keep soil moist but not soaked before they sprout. Afterward, allow for the soil to dry between watering.
Fertilize if the plant appears pale in midseason; avoid high nitrogen content. Soybeans prefer a temperate climate and have no frost tolerance. No staking is required. In regions with shorter growing seasons: soybeans do well in frames, unheated greenhouses, or under cloches. Plant next to nitrogen-hungry crops for maximum compatibility.
Harvesting Kouri Soybeans
Harvest the pods when soybeans swell. These are perfect for eating promptly. Another option is to harvest 25-30 days later for the dry beans. To get dry beans, wait for the plant to turn brown then completely dry it by hanging the plants upside down. Beans can be stored in jars in a cool dry place for quite some time. After harvest, leave the roots in the ground to decay and release their nitrogen content to enrich the soil with nitrogen for other crops.
The green pods of the Kouri soybean are best steamed, boiled, or stir-fried. Blanch fresh beans and freeze to store your extra harvest for a winter treat. Prepare edamame, part of traditional Japanese fare, by boiling fresh pods for 3-4 minutes in salted water. Serve them as an appetizer or snack. In some areas of Asia, the stems and leaves are boiled and consumed along with the pods.
Tips From Our Gardeners
“Be sure to be attentive to the young soybean plants. Before their roots become established, they can be prone to drama. But, they are well worth the attention. The unique nutty flavor of the Kouri soybean is sure to be a favorite!”
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