A Very Japanese Bread You’ve Probably Never Tried | Kuromame and Kinako Buns

Описание: This very Japanese bread is made with Osechi kuromame, transforming New Year’s sweet black beans into soft, fluffy buns you can enjoy beyond the holiday season.

The high-hydration dough creates a tender, airy crumb, while kinako adds a deep, roasted soybean aroma that beautifully complements the gentle sweetness of the beans.

The dough is kneaded by hand, but only for a few minutes.
My secret lazy technique is simply resting the dough for 10 minutes after it comes together—this short rest allows the flour to fully absorb moisture, making the dough easy to work with and developing structure naturally.

Simple to make, comforting to eat, and rooted in Japanese tradition, these buns are a quiet but satisfying way to carry Osechi flavors into everyday baking.

12 small buns
2 cups (9 oz/ 250g) bread flour
1 tablespoon sugar
½ teaspoon salt
1 teaspoon instant yeast
1 tablespoon olive oil
4/5 cup (200ml) water
1 cup Kuromame beans
(sweet beans)
2 tablespoons Kinako
(toased soy bean powder)

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