We’ve been waiting for this—Mami-okusama’s New Year black soybeans! I can’t hide my joy—we are able to share with you this essential New Year’s dish with Mami-okusama’s original recipe! First, let me present to you Sacred Word from Masaaki-sama: ***It seems that after making improvements year after year, this recipe has settled into its current form. Black soybeans are rich in nitrogen, which has an expanding force, and the pit of the pickled plum—the pinnacle and king of saltiness—subtlety used as the secret ingredient lends definition to the flavor by the contracting force of salt, balancing it out, which I surmise is the key. The mild acidity of the pickled plum pit harnesses the odor of the beans and mellows out the flavor. Plus, cooking them in an earthenware pot brings out the plumpness and rounded sweetness. Please enjoy these black soybeans that have absorbed an abundance of minerals from the soil in this New Year season.*** Along with the recipe, Mami-okusama shared these words with us: Black soybeans (or “kuromame”) is a traditional dish that is a standard part of osechi, festive cuisine eaten during the New Year in Japan. The word “mame” (bean) also means to be healthy and work diligently, and it carries the wish for a year of vitality. When cooking them in an earthenware pot, the black color of the beans tends to fade, so if you want a rich color, it is recommended to add an iron weight (such as “Omame-chan”) while cooking. The iron reacts with the anthocyanins in the black soybeans, resulting in a deep, glossy black finish. You can also cook them in an iron pot, but when I compared the two, cooking in an earthenware pot brought out the sweetness of the beans remarkably better and resulted in a plumper, more delicious finish. Even without using any sugar, by slowly simmering them in an earthenware pot, you can taste the natural sweetness of the beans themselves. And by adding a pickled plum pit as the secret ingredient, the sweetness of the beans is enhanced even further. They can be stored in the refrigerator for about four days.*** As we welcome the New Year, Mami-okusama has taught us one of the supreme traditional osechi dishes for us members practicing the Japanese vegan diet. Without using any sugar at all, she brings out the natural sweetness of the black soybeans by slowly simmering them in an earthenware pot, and adds pickled plum pit as the secret ingredient—a marvelous idea that no one else would think of! This is the ultimate taste that only Mami-okusama, this era’s vegan culinary revolutionary, could create. Let us too make these black soybeans slowly simmered in an earthenware pot, and enveloped in the deep compassion of Masaaki-sama and Mami-okusama, make a fresh start to a bright and glorious new year! 🎍✨ Ingredients 🥣Black soybeans … 100gWater … 350ml Additional hot water … as needed Soy sauce … 2–3 teaspoons Salt … a pinch Pickled plum (umeboshi) pit … 1Iron weight (such as “Omame-chan”) … 1 (The iron reacts with the anthocyanins in the black soybeans, resulting in a deep, glossy black finish.) Instructions 👩🍳① Wash the beansRemove any cracked beans and wash gently.② SoakPlace beans, 350ml water, and iron weight in a bowl and soak at room temperature for 8–12 hours.③ Begin heatingTransfer everything from ② to an earthenware pot, add the pickled plum pit, and heat over medium heat.Just before boiling, reduce to the lowest heat and cover.④ SimmerSlightly open the lid and simmer gently over the lowest heat (low enough so that the surface barely moves). *Make sure the beans are always submerged in the liquid. Add boiling water as needed when it reduces.After simmering for about 1 hour, until the beans are fully soft, add 2 teaspoons of soy sauce and continue simmering over the lowest heat for another 30 minutes. (Cooking time may vary slightly depending on the variety and size of the beans.) Turn off the heat and let cool slightly. Taste, and if more seasoning is needed, add 1 teaspoon of soy sauce and warm up for about 10 minutes.To finish, add a pinch of salt, mix gently, and let cool to complete. Taste the New Year’s tradition with Mami-okusama’s black soybeans 🎍Likes, saves and shares are most welcome! ✨ About Mami-okusama (Mami Okada)She was born in Aichi Prefecture and grew up in a farming household. She is also known as “Japan’s vegan beauty.” During her studies at University of Tsukuba, she became actively involved in volunteer activities such as refugee support. She was also repeatedly asked to participate in the “Miss Tsukuba” contest and was approached by many modeling agencies, but she declined all of these offers as she wanted to focus on refugee support activities. In recognition of her efforts in refugee support, she received the “University of Tsukuba President’s Award” in 2012. She holds a license to teach English to intermediate and high school students. After graduating from university, she began working for World Church of Messiah in 2013. In 2014, she married Masaaki Okada (Masaaki-sama), the great-grandson of the founder of World Church of Messiah, Mokichi Okada (Meishu-sama 1882-1955), and the representative and successor of Kyoshu-sama. Currently, while raising three children, she is single-mindedly walking the path of God, including working more energetically unlike anyone else on the Sacred Word of the founder, “In the world of Miroku, humanity will follow a vegan diet,” which was resurrected in our day by Masaaki-sama. She currently resides in Atami City.