Sweetened beans are a Japanese side dish that is used as a palate cleanser between white rice and savory dishes during meals. They are made from a variety of beans simmered in a sweetened sauce that often contains savory ingredients such as bonito (katsuobushi) and kelp (kombu). Sweetened beans are light, fragrant, and packed with sweet and savory flavor. Kidney beans (kintokimame) and soybeans (konbumame) are served alongside meals or to bento boxes to add color and contrast. Black soybeans (kuromame) are eaten on New Year's day as a part of Osechi Ryori.

 

Kintokimame Ingredients: Water, kidney beans, reduced starch syrup, sugar, kelp extract, bonito extract, salt.

 

Konbumame Ingredients: Water, soybeans, millet jelly, sugar, kelp, soy sauce (water, soy, wheat, salt), kelp extract, bonito extract, salt, bonito extract.

 

Kuromame Ingredients: Water, black soybeans, millet jelly, sugar, kelp extract, bonito extract, soy sauce (water, soy, wheat, salt), salt, brown sugar.