Notes

Edamame (Soybeans) From the Japan Cuisine Land
Edamame, sometimes called sweet potato, green soybean rice soybean, and soybean requires high heat and at least a 65-day growing season to produce edible beans. There are many cultivars available which are all cultivated for growing in Asia. Most of the edamame is used for Asian cooking however, it is also cultivated in Europe and in America to be eaten as an ingredient in a variety of dishes. Edamame is an incredibly sweet and sour sauce dressing that is used for Japanese sushi and Chinese dumplings.

Edamame The beans have a soft firm head that doesn't easily break, and small, seedless seeds. The seeds are large round and dark black. Pick the beans at the highest point when picking. After washing, wash off any soap residue and dry them but don't over-dry. Hang to dry, frequently shaking the plant every now and then to open the nodes. Let the plant dry completely. Then soak the leaves in water for a few minutes until they dry to the touch.

To cook edamame dishes First, remove the pod and seeds from the plant. The unharvested pods cook quickly. The most nutritious component of soybeans are the cooked pods. This is especially applicable to vegetarians and those who do not eat fish or meat. Soybeans are a great source of protein and other beneficial nutrients.

After fully mature the beans stop producing beans in twelve to thirty-six weeks. The pod will fall to the ground and begin to die. The green beans are now mature and are able to be harvested. The best time to harvest is from June to August. Choose the largest pod you can find.

The green beans can be cooked or baked, grilled, stewed, raw, or even juiced. Edamame roasted is a delicious treat that can be enjoyed as a breakfast or as a part of a hearty Japanese dinner. The baked pods are cooked in ovens and served as a breakfast cereal. The oven is a great method to grill edamame, however it is prone to burning and take longer to cook.

If you prefer a salty taste in your edamame, follow common sense and use fine sea salt when cooking. Don't use table salt to season your edamame as the salt will stick to the pods and leave an oily substance on the beans' surface. You can add sugar or honey to remove the bitter taste. To make a dish more savory Some people add vinegar to sea salt. To prevent burning, it is recommended to let the beans remain in the water for a few hours before cooking.

The beans must be stored in a cool location after harvesting them. Place the beans in an airtight container to stop the oxidation. Remove the skin from the bean pods and then clean any remaining residue, such as ink or dirt. To remove any residue or oil wash the beans thoroughly. Edamame can be baked in a dehydrator at 200° until dried. However, if the time is limited, it is best to boil the beans.

It is now time to begin using your edamame when it has completely dried. Boil some water in a saucepan. Add a tablespoon of soybean oil to the boiling water. Add the green beans to the boiling water and let them float until they reach the top. Serve the cooked edamame beans warm in glasses that are clean.

To prevent burning, soybeans must be quickly cooked. After the beans have been boiling, let them cool. Heat a frying pan and make oil hot over a low heat. Add the edamame, and fry until golden brown. Rinse off after about five minutes before placing on a plate to cool.

Fresh beans are high in enzymes, while dried beans are deficient in them. Pre-soaked dried beans are the best when you use edamame. Pre-soaked beans are placed in water for several hours before being dried in commercial drying equipment. The more nutrients they take in the longer they are kept in water prior to drying. Edamame is, when consumed in its original form, should be consumed within three days to maximize its nutritional value.


As delicious as they are nutritious, Japanese soybeans are not like the garden beans you grow. They are very small and firm, which makes them different from your regular peas in the backyard. Edamame is different from other Japanese soy products has a distinct flavor. Many restaurants prepare japanese edamame in a flavorful vinegar sauce, or mix it with miso soup.

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