Kintoki Bean Salad

Freshly boiled kintoki beans can be a great addition to a salad. The dressing soaks into the beans when they cool down.

Kintoki Bean Salad
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba


Beans & Tofu



Calorie count is per serving

Ingredients (Serves 2-3)

  • 350 g kintoki beans (boiled)

    Freshly boiled. If they have cooled, place them in a pot and add enough of the water from boiling the kintoki beans to cover, then heat over medium heat. Strain once warmed.

  • French dressing

    Store-bought, or mix together 70 ml of rice vinegar, 140 ml of olive oil (or vegetable oil), 1 tsp of salt, and pepper as desired (easy-to-make amounts).

  • 3 tbsp onion (finely chopped)
  • 2 tbsp mayonnaise



Place the kintoki beans in plenty of water and briefly stir to rinse, then strain and place them in a pot. Add 3 times as much water as there are beans, and let rest for 6 hrs to overnight. The beans will swell and become lighter in color.


Heat the pot over medium heat without changing the water. When it comes to a simmer, strain the beans.


Place the beans back in the pot and add enough water to cover, then heat over medium heat.


When it comes to a simmer, cover and cook over low heat for 15-20 min. Remove from heat and let rest for about 30 min.


The residual heat will cook the beans through, and the beans should be larger and soft. Once the beans have cooled enough to safely handle, separate the beans and the water they were cooked in.



Place the kintoki beans in a bowl and add some French dressing, and stir to coat. Let cool.


Wrap the onion in a cloth and immerse in water. Massage the onion underwater, then remove and squeeze out any excess moisture.


Add the onion and mayonnaise to the beans and stir to integrate.