Food Guts - Ingredient Information

Ingredient Lookup

Edamame

When In Season:

    Rhode Island: August (late) - October (late)

Edamame Cooking Considerations:

Dump a bag of frozen edamame into a microwave safe bowl with tight fitting lid. Microwave on high for 3-5 minutes. Enjoy!


Edit This Section

Edamame Storage Considerations:

No Storage Considerations yet. Add some!

Edamame Substitutions:

No Substitutions yet. Add some!

Edamame on Wikipedia:

Boiled green soybeans in the pod.

Edamame, pronounced /ˌɛdəmɑːmeɪ/, is a preparation of baby soybeans in the pod commonly found in Japan, China, Hawaii and Korea. The pods are boiled in water together with condiments such as salt, and served whole.

Outside East Asia, the dish is most often found in Japanese restaurants and some Chinese restaurants, but has also found popularity elsewhere as a healthful food item.

//

Name

The Japanese name edamame (枝豆?) is commonly used in some English-speaking countries to refer to the dish. The Japanese name literally means ``twig bean`` (eda = ``twig`` + mame = ``bean``), and is a reference to the short stem attached to the pod. This term originally referred to young soybeans in general. Over time, however, the prevalence of the salt-boiled preparation meant that the term edamame now often refers specifically to this dish.

In Chinese, young soybeans are known as maodou (Chinese: 毛豆; pinyin: máodòu; literally ``hairy bean``). Young soybeans in the pod are known as maodoujia (Chinese: 毛豆荚; pinyin: máodòujiá; literally ``hairy bean pod``). Because boiling in the pod is the usual preparation for young soybeans, the dish is usually identified via a descriptive name, such as ``boiled maodou``, or ``salt-boiled maodou``, depending on the condiments added, but like in Japan, simply saying the name of the bean, maodou, in a Chinese restaurant will produce salt-flavored, boiled maodou.

Preparation

Green soybeans in the pod are picked before they ripen. The ends of the pod may be cut before boiling or steaming.

The pods are then boiled in water or steamed. The most common preparation uses salt for taste. The salt may either be dissolved in the boiling water before introducing the soybean pods, or it may be added after the pods have been cooked. Boiled soybean pods are usually served after cooling, but can also be served hot.

Other condiments can also be used. Jiuzao (Chinese: 酒糟; pinyin: jiÇ”zāo; literally ``wine dregs``), made from the highly fermented grain residue left over from the distilling of rice wine, can be used to add fragrance and flavor. Some recipes also call for Sichuan pepper for taste. Five-spice powder can also be used for flavoring.

Along with eating the beans whole, they can be served as a dip. Packets of seasoning for edamame dip can be found in many Asian/Oriental sections of food markets.

The United States Department of Agriculture states that edamame are ``a soybean that can be eaten fresh and is best known as a snack with a nutritional punch``.[1]

Edamame also contains protein, which further helps stabilize blood sugar, and omega-3 fatty acids. In some circumstances, this can also result in a laxative effect. This is a popular traditional remedy in regions of Asia, where it is known as Bhatamas.[2]

Edamame beans contain higher levels of abscisic acid, sucrose, protein than other types of soybean. They also contain a high source of dietary fiber, iron and calcium.

See also

Wikimedia Commons has media related to: Edamame Soybean Moyashi

References

^ USDA government article about edamame. ^ http://books.google.com/books?id=4qA0AAAAMAAJ&pg=RA8-PA1-IA5&lpg=RA8-PA1-IA5&dq=soybean+laxative&source=bl&ots=Aeck_ieZkT&sig=8QG7iWJKE7hyFjNWqDgQ9tjUh5Q&hl=en&ei=s-DDSfu3AoWGtgfjqtTICg&sa=X&oi=book_result&resnum=1&ct=result