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Post by blueadzuki on Jan 29, 2011 8:54:44 GMT -5
Okay that, probably isn't the real name of this variety, but it is apt, these have got to be some of the biggest,fattests, most spherical soybeans I have ever seen! ![]() C:\Documents and Settings\Jeremy\My Documents\My Pictures\blackpearlsoy.jpg[/img] Attachments:
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Post by castanea on Jan 29, 2011 10:06:06 GMT -5
Where did you get them?
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Post by garnetmoth on Jan 29, 2011 10:22:20 GMT -5
those are pretty! but.... how do they taste?!
This will be my first year trying soybeans, I have a pretty edamame mix from Alan
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Post by blueadzuki on Jan 29, 2011 11:22:35 GMT -5
Found them at Ninjiya (a Japanese Supermarket I sometimes visit) As for how they taste, not sure, I ususally don't eat soybeans as is (most of waht I grow goes to edamame for my sister, or for the sheer experimentation of trying) Also I shoud not that not every bean in the bag was as round as these though they all were quite fat and quite large (actually the ones that werent round tended to be even bigger, there were beans in there the size of nickels! |
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Post by wildseed57 on Jan 29, 2011 12:09:43 GMT -5
Territorial Seeds has one called Black Pearl, but it is a small quarter inch bean, but Kitazawa seeds have two varieties that are black- Tamba Kuro Otsubu and Tankuro they don't say how large the seeds are they also Have a brown soybean that is harvested while the bean is dark green. They say that the black and brown soy beans have a sweeter and nuttier flavor, but need to be soaked and cook a little longer than the eda mame types. If they are as big as a nickle they must be another variety thats not listed in the catalogs.
George W.
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Post by blueadzuki on Jan 29, 2011 12:59:36 GMT -5
on the other end of the spectrum, George, I have a pair of greeny yellow soybeans I pulled out of a bag of coriander from India that, while fully mature (as far as I can tell, they are full and free of the wrinkles one assoiciates with aborted seed, plus aborted seed while small, ususally has a full sized hilum) are only the size of lentils, and small lentils at that!
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Post by wildseed57 on Jan 29, 2011 13:54:59 GMT -5
Huumm interesting, we don't get dried soybeans of any kind other than the Edamame in fresh or frozen where I'm at, so I can't say anything about varieties that you might get in a bag of seeds. if the seeds are not from Hybrid plants you could get variations in seed size and color, genetic drift might can have something to do with the different seed color and size even taste at times. I'm no geneticist so I'm just going by my own judgment.
George W.
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Post by blueadzuki on Jan 29, 2011 18:43:48 GMT -5
Huumm interesting, we don't get dried soybeans of any kind other than the Edamame in fresh or frozen where I'm at, so I can't say anything about varieties that you might get in a bag of seeds. if the seeds are not from Hybrid plants you could get variations in seed size and color, genetic drift might can have something to do with the different seed color and size even taste at times. I'm no geneticist so I'm just going by my own judgment. George W. I'm going on the assumption that those two are simply some other, fairly obscure strain. Most likey whatever they came from was put on the fields as green manure The farmers in India are very fond of using older, less bred versions of basic legume crops as green manure or sometimes as fodder (possibly because if something goes wrong and you can't get the field sown with your real crop, you can still eat the seed of your green crop.) and the few I found in the coriander are leftovers from plants that survived the pre-planting culling. And the older varities with thier higer proportions of "wild" genes likey require less care to grow well). I have found a different times, very old (read "close to wild or, at least feral") peas, lentils, and once or twice, fava beans (about the size of a bb pellet, and jet black). Of course the real determiner wont come till the spring, when I can plant the beans and see if they come true. At best they will be a mere curiosity; I can't think of many uses for lentil sized soybeans for eating. (because of the laws of surface area to volume increase, with crops where you can't digest the seed coat food value usually drops as seed gets smaller). but it will be interesting, at least. |
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Post by grunt on Jan 29, 2011 18:52:29 GMT -5
Kitazawa lists the average number of seeds/pack, which should give you an idea of the size.
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Post by lmonty on Jan 29, 2011 21:02:44 GMT -5
i cant eat soy myself- but i can think of a good use for it. its so high protein that a small bean that cooks in the same time as rice would be a neat subsistence food. cause the long cooking times of beans could be an issue if your fuel is limited. It really might be a great find with a niche. i hope you pursue it cause if after soaking it only takes about 20 mins or so to cook you might have a real winner there, especially if it can be added to the rice as it cooks, like lentils.
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Post by blueadzuki on Jan 29, 2011 21:28:18 GMT -5
i cant eat soy myself- but i can think of a good use for it. its so high protein that a small bean that cooks in the same time as rice would be a neat subsistence food. cause the long cooking times of beans could be an issue if your fuel is limited. It really might be a great find with a niche. i hope you pursue it cause if after soaking it only takes about 20 mins or so to cook you might have a real winner there, especially if it can be added to the rice as it cooks, like lentils. Interesting concept, I hadn't thought of that |
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Post by happyskunk on Jan 30, 2011 3:34:14 GMT -5
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Post by happyskunk on Jan 30, 2011 3:48:00 GMT -5
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Post by ottawagardener on Jan 30, 2011 9:51:56 GMT -5
Yikes! Shirohana Mame is a big soy bean with an unusual shape.
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Post by castanea on Jan 30, 2011 11:17:11 GMT -5
i cant eat soy myself- but i can think of a good use for it. its so high protein that a small bean that cooks in the same time as rice would be a neat subsistence food. cause the long cooking times of beans could be an issue if your fuel is limited. It really might be a great find with a niche. i hope you pursue it cause if after soaking it only takes about 20 mins or so to cook you might have a real winner there, especially if it can be added to the rice as it cooks, like lentils. Everyone should educate themselves on the possible problems associated with soy before eating it. At the very least, it is a highly allergenic substance. The only way I use it is as properly cultured tofu or tempeh. |
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