- Rice : 450g
- Tanba Kuro Young Soybeans : 300g
- Salt : 1.5 teaspoon
- Cooking sake(Japanese rice wine) : 1 tablespoon
- Sea tangle : 1
- Boil the Tanba Kuro Young Soybeans in plenty of hot water for about two minutes and cool them with water and ice.
- Mix the Rice, salt, cooking sake, and tangle the seaweed.
- Get them out of the shell and peel a the thin skin of the Tanba Kuro Young Soybeans. Put them on the rice.
- Cook them in a rice cooker. After completing the task, mix them lightly.