Edamame
Young, green soybeans perfect for summer
What is edamame?
Edamame (えだまめ in Japanese) is soybeans that are harvested while still green, with their peak season in Japan from July to August. It can be enjoyed in a variety of dishes, such as boiled with salt and served as a beer snack, mixed into cooked rice, or used in stir-fries and sautés. When mashed, edamame is called “zunda,” and it can be sweetened with sugar to make desserts or seasoned with salt for salads.
Nutrition facts
Edamame is rich in protein, similar to soybeans. In addition, it contains vitamin A and vitamin C, which are not found in mature soybeans, and is also high in vitamin B1, which helps with fatigue recovery.
How to storage: not to waste the ingredient
The freshness of edamame is key to its taste. When storing, remove the edamame from the branches on the same day you purchase it, boil it, and then store it in the refrigerator or freeze them. If freezing, boil it slightly firmer. You can also freeze fresh edamame without boiling.
Trivia
In the Edo period (1603 – 1868), “edamame sellers” would walk around selling salted, boiled edamame on the branch during the summer. It is said that both adults and children would buy it as a convenient snack.
Related Recipes
25 min+
85kcal
400mg
