Glossary - Ingredients

Soramame/Fava beans


Beans harvested in early summer frequently boiled in salt water


"Soramame" (fava beans) can only be harvested in early summer in the northern hemisphere, and there are around 2~4 beans in each of the large husks. They are normally cooked by removing the beans from the husks and boiling them in salt water, but they are also often grilled in their pods. The thin skin around the beans must be removed before eating in either method. Fairly sweet with a flaky texture.


Rich in protein, B vitamins, vitamin C, and iron. B vitamins are helpful in recovering from fatigue.


Normally kept in the husks when storing. It's often said that these beans lose their freshness after three (3) days, so eat them immediately after purchase or freeze the beans with their pods. Frozen fava beans are best eaten on the grill, with the pods intact.


The dark fibers in soramame are where the beans have been oxidized, so they'll get darker as the days go on.

Cooking Basics

Broad beans - removing from pod

Split the pod open at the seam and remove the beans inside.

Broad beans - peeling off the thin skin

Start peeling the thin skin from the blackish-colored line on these beans to make the process easier.

Broad beans - making a slit

If removal of the thin skin is not required, such as when lightly boiling in salt water to prepare, cut a slit into the middle line. Doing so will allow for faster cooking and also make the thin skin easier to peel away prior to eating.

Related Recipes