Simmered beans, are dried beans, slowly cooked to perfection and then sweetened. At Seizaemon, we like to think of these sweet beans as a traditional Japanese confectionary.
The most popular simmered bean is the black bean, traditionally eaten at New Year’s. Black bean in Japanese is “kuro-mame”, “mame" meaning bean. Mame however can also mean “diligence, sincerity, honesty”, all of which are considered virtues in Japanese culture. Because of this auspicious connotation, the simmered black bean became a popular delicacy eaten at New Year’s celebratory meals.
All kinds of beans are grown all over Japan and we have taken the time to look for what we consider the best flavored beans. We carefully and slowly simmer our beans, to preserve their texture, and for a beautiful finish. We do not use chemicals to enhance flavors or quicken the cooking process.
Simmered beans can be enjoyed on their own, or are often served as a palate cleanser during a meal. The sweet beans can also be used like jam as a topping for ice cream or yoghurt. Dainagon, chunky bean paste is delicious spread on buttered toast. We hope you will try and enjoy this traditional Japanese confectionary.
We use the famous black bean grown in Tanba-Sasayama, Hyogo prefecture which we carefully simmer in a traditional iron pan to enhance the color, without using chemicals. Taking the time to slowly simmer the beans results in a beautiful natural finish with a deep flavor.
Scarlet Runner Beans
We use the well known scarlet runner beans from Tsumagoi-Kogen, Gunma prefecture. The beans are slowly simmered without using chemicals. Each bean is large and beautiful and is like a piece of confectionary, all on its own.
We use tora beans grown in Hokkaido. Tora beans are said to be the best tasting beans. We have simmered ours without chemicals for a delicious finish.
Dainagon Chunky Bean Paste
Chunky adzuki bean paste is the most commonly used ingredient for making traditional Japanese sweets. When making our bean paste, we use dainagon adzuki beans, a premium variety, harvested in Tanba, Hyogo prefecture. Our bean paste can be used as an accompanied to sticky rice balls, or made into a sweet red bean soup, or used as a topping for shaved ice. There are countless ways to enjoy our dainagon bean paste.
White Adzuki Bean Paste
To make our elegant coarse white bean paste, we slowly simmer the rare white adzuki bean with soft brown sugar. This white bean paste has a very subtle flavor so we recommend eating it on its own.
large glass jars