Japanese home cooking for the rest of the world.

The recipe calls for water. How much should I add? Also, my mom likes konnyaku and thin slices of lemon in her kuromame. When would be the best time to add things such as these when cooking kuromame?

It looks like a long brown root think carrot, but dark brown, and not perated. It is fairly bland, but very grounding. Peel it first. I suppose some people might eat it raw, but I’m not so sure you would like it. I prefer to cook mine, usually in a stir fry, or in a soup.