Black soybeans (Hei dou)

Black soybean is a variety of soybean that's native to China and contains a variety of phytochemicals. The phytochemicals found in the dark exterior of black soybeans, such as antioxidants, are potentially effective in helping to reduce the risk of diabetes, cerebrovascular diseases, cancer, and depression.

These soybeans have long been used in Chinese medicine, while in Japanese folklore, the tea made from black soybean leaves is a cure for sore throat. Although the Japanese eat yellow soybeans in many foods such as soy sauce and natto, the black soybean is usually eaten only once a year in a traditional dish that's prepared for New Year's.

The soybeans are available in dried and canned versions, but there is also black soybean flour for the more adventurous types. The flavor is more similar to black beans than it is to yellow soybeans, and due to their delicate skin and silky texture, they should be soaked overnight and cooked in salted water.