Edamame are young soybeans. The bean pods grow in bunches on branches and are picked while still immature; the Japanese word edamame derives from eda, branch or stem, and mame, bean. Native to East Asia, soybeans may have been introduced to Japan from China in the eighth century, and for centuries have been indispensable in making soy sauce, miso and tofu. It was perhaps not until the Edo period (1603-1867) that people began to boil fresh edamame in their pods and pinch out the beans to eat. Even today, boiled edamame are a classic appetizer eaten at home and in restaurants, especially during the summer.

As Japanese cuisine continues to become more globally widespread, so too have edamame, with their healthy reputation as a snack low in calories, yet high in protein and dietary fiber. After boiling edamame in salted water, the tender beans can be eaten as-is, or added to various dishes such as rice, salads, soups, tempura and simmered dishes—all of which are brightened by their rich green color and delicate crispness. Edamame are also enjoyed in zunda-mochi, a traditional Japanese sweet of mochi glutinous rice coated with lightly sweetened edamame paste, a specialty of Japan’s northern Tohoku region.