Steve Wertz wrote:

> On Fri, 23 Dec 2005 23:49:01 GMT, "P.Aitken" > wrote:
>
>
>>I see that you are correct. I did not know that there was such as thing
>>as black soy beans! They are one of my favorite ingredients.
>
>
> It's the fermenting that makes them black. Don't expect them to
> taste like edamame/edame. I use them in all sorts of Asian dishes
> (like today in a pork chow fun). They're dirt cheap, too, at
> about $1/lb which would be a 10-year supply for an occasional
> Asian cook. They only last me about 6 months.
>
> -sw

I found in my researches that there are naturally black soybeans. I
think it's these that are used in the fermented black beans.

Peter