If you like ‘Edamame’, you would like these soy beans. They are ‘Roasted Soy Beans’. Toasted or roasted soy beans are the essential food for a seasonal even called ‘Setsubun’ in Japan. February 3rd, which is the eve of the first day of spring, people in Japan scatter roasted soy beans inside and outside their homes, shouting “Fortune in. Devils out.”
They are absolutely healthy nibbles with full nutrients and benefits of soy beans, because they are 100% soy beans! They can be added to your salad or soup. Dried soy beans are much cheaper than ‘Edamame’ and available from many Asian grocers and health food shops.
Ingredients
Dried Soy Beans
Salt *optional
Method
- Wash Soy Beans and place them in a large bowl and cover with water. The beans will expand to over double their size, so make sure you cover with plenty of water. Soak overnight or at least 3 to 4 hours.
- Drain the beans, and spread on a tea towel to dry. If you want to add Salt, add it at this stage.
- You don’t have to completely dry the beans. Place them on a baking tray, spread them evenly, and bake at 160 to 170℃ for 30 to 45 minutes, stirring occasionally. *Note: The texture will harden when they are cold.
- Baking time depends on the size of the beans and your preference. I like absolutely crispy ones, but some people like crunchy or chewy texture.
- Alternatively you can toast the beans using a frying pan.
Comments
Sam
14/04/2026
Hi Hiroko!
Have you ever tried boiling them for some time before you roast them? I want to try making them in a pan, not oven, but 30 minutes is really long. Thank you!
Hiroko
14/04/2026
Hi Sam. Boiling the beans means cooking them, but it is not necessary. To make the rehydrated beans crispy, you spend the same amount of time for baking OR pan-toasting. I wonder if someone know a quicker method.
Sam
15/04/2026
I had read somewhere that they first soaked the beans for 12 hours, then added them to boiling water and kept boiling them for 10 minutes. Then they roasted them in a pan for 15 minutes. They wrote that the boiling ensures that the soybeans won’t taste “grassy.” I have never made soybeans at all, but I would like to, because they have so much protein.
Hiroko
15/04/2026
Hi Sam. With my over 50 years of cooking experience, I can tell you the boiled soy beans won’t turn crispy after 15 minutes pan-toasting. But, if you want to eat soy beans, find other recipes. https://www.hirokoliston.com/?s=soy+beans
Sam
16/04/2026
Arigato, Hiroko. As mentioned, I haven’t even eaten cooked, dried soybeans before, only edamame, mukimame, tofu in many varieties and tempeh, so I fully trust your experience cooking them. In the US, where I currently live, it’s also close to impossible to find canned soybeans or dried ones in stores. (Which is crazy, because they grow so much soy, but mostly for animal feed. Such a waste.) I just discovered dried soybeans in the bulk section of one store and want to try them.
Thank you for your site! I just found your instructions how to boil soybeans (https://www.hirokoliston.com/boiled-soy-beans/), and I’m going to ask another question on that page. :)