As the air turns crisp in autumn, nothing feels more comforting than a bowl of nourishing rice that also supports your body from the inside out.

In Traditional Chinese Medicine, black-colored foods are said to nourish the kidneys, and black soybeans are no exception.

Every October, I love seeing dried black soybeans appear at the local farmers’ market. They’re so versatile: you can roast them for a simple snack, or simmer them gently with water, sake, salt, sugar and soy sauce. But this time of the year, when we want to replenish our energy and prepare for the colder months, black soybean rice is my favorite way to enjoy them.

The only bit of prep is soaking the beans overnight. After that, just cook them together with the rice. It’s simple, nourishing, and makes a lovely dish to share — even special enough to serve when gathering with friends.

Ingredients (3 Servings)

3 Go (3 rice cooker cups, 450 g) Uncooked Uruchi-Mai (Japanese regular rice)
70g Dried black soybeans
1 1/2 tsp salt
2 tbsp Sake
10cmx10cm Dried Kombu Seaweed
Cold water

Method

(We’ll be using a rice cooker to make this recipe.)

Step 1 -  (Preparation) Soak the black soybeans in plenty of cold water overnight.

Step 2 - Drain the beans, but be sure to keep the soaking liquid — it will be used for cooking.

Step 3 - In the rice cooker, rinse the rice well, then add the sake. Add the reserved soaking water to the rice cooker, filling up to the 3-cup line.

Step 4 - Add the salt, kombu seaweed, and black soybeans, give everything a gentle stir, and cook as usual.