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120-150 days maturity. Glycine max 'Tamba Kuro Otsubu'. Kuro Otsubu Tamba Black Soy Bean Seeds. Non-GMO, Heirloom. Warm season annual. Open pollinated. This variety is famous in Japan for its rich flavor and is eaten as fresh edamame, but also dried for kuromame, miso, and shoyu. Black soybeans are similar to its green cousin as a late maturing type. These protein-packed capsules are frequently used throughout Asia. Due to its high yield to space ratio, it is perfect for container gardening in addition to traditional methods. Approx 65 seeds / oz.
Other Common Names: Black soy bean, soja bean, vegetable bean, soya bean, Edamame, Kuromame, Tamba Mame, Hei dou, Mao dou, Tai tau, Da dou, hak tau, and Daizu.
How to Grow Kuro Otsubu Black Soy Beans
Sowing too early may cause thick plant growth; it is best to sow seeds in the summer. However, late sowing with dense plant distance may decrease yield. Warm day temperatures and cool night temperatures are crucial for good results. Seeds will rot or fail to germinate if overwatered. Keep soil moist but not soaked during the germination period. Fertilize as needed; avoid high nitrogen content. Soy beans prefer a temperate climate and have no frost tolerance. These plants may need support when they get large but can be fine without it. For cooler climates, soy beans can do well in frames, unheated greenhouses, or under cloches.
Harvesting Kuro Otsubu Black Soy Beans
Harvest from September to October. Pick the pods in the green stage when they are plump and green. These are perfect for snacks and eating promptly. Another popular 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.
The young green pods are best steamed, boiled, or stir-fried. Preserve them easily by freezing. The dry beans can be ground into flour, made into soy milk, or soaked and boiled into soups. The applications for these beans are plentiful!
Stories From Our Gardeners
“I have fond memories of squeezing edamame beans out of pods and sprinkling with salt before popping them into my mouth. It was so fun as a kid; I still love them today!”
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