Sayaingen no gomayogoshi (String bean salad with sesame seed dressing)

From a much-mimeographed (yes, really!) set of recipes my mom got in a how-to-make-sushi class she took many, many years ago. These beans are to die for, they are that good. Truly. AT LEAST double the recipe, but I recommend quadrupling it.

1/2 lb string beans, boiled and then cut diagonally (cutting them after boiling keeps them from getting soggy, or so say the hand-written notes)
6 Tbs. sesame seeds, ground (Can use a mortar and pestle, if you’re crazy, or a blender or food processor if you enjoy modern conveniences and want to eat sometime this year. <- my notes) 3 Tbs sugar 3 Tbs shoyu (soy sauce. tamari will work too, of course) 1. Boil string beans in water with a pinch of salt for 3-5 minutes. 2. Drain the beans and rinse in cold running water, drain well. (Handwritten: important, to keep the color.) 3. In a bowl, combine sesame, sugar, and shoyu. Add beans. Mix well.