Snow Peas

Snow peas (さやいんげん in Japanese) are peas that are harvested when young and eaten whole while still in their pods. The smallest of these are also called "kinu-saya." They can be boiled with the strings removed and eaten with mayonnaise, or in miso soup, simmered dishes, stir-fries, and tempura. In Japanese cuisine, snow peas are often used as a garnish after being lightly boiled to retain their vibrant green color.

Snow peas contain protein and dietary fiber. They also contain minerals such as potassium, calcium, iron, and zinc. Snow peas are known to be rich in vitamin C, vitamin K, and folic acid, as well as beta-carotene, vitamin B1, vitamin B2, and biotin. Among vegetables, snow peas are characterized by their high content of vitamin B1 and other B vitamins. These nutrients are useful for improving immunity, regulating blood pressure, maintaining healthy bones, eyesight, and skin, improving intestinal environment, and supporting energy metabolism.
Snow peas are rich in vitamin C, but since vitamin C is water-soluble and sensitive to heat, it is best to heat them only briefly. Snow peas contain a lot of glutamic acid, a umami component. For this reason, they are even good when eaten using only a little amount of salt, so they are also suitable as a side dish when you want to limit your sodium intake.

Snow peas can be wrapped in wet kitchen paper, placed in a plastic bag, and stored in the refrigerator for up to a week.

As there is a thick string alongside the pod, by removing it along with the stem before cooking, the texture will be smoother and more delicious.