Notes

Edamame (Soybeans) from the Land of Japanese Cooking
Edamame is also called sweet potato soybean, green soybean, and rice soybean. It requires high temperatures and a minimum of 65 days period of growth to produce usable beans. There are many cultivars available, all of which are suitable for growing in Asia. Most of the edamame is used in Asian cooking, but the crop is also cultivated in Europe and in America to be eaten as an ingredient in a variety of dishes. Edamame is a sweet and sour sauce that can be used to make Japanese sushi or Chinese dumplings.

The beans have a softened, firm head that won't easily break, and tiny, seedless seeds. The seeds are large, round, and dark black. When you are picking, take the beans at the top of their peak. After washing, wash off any soap residue and dry the beans but don't over-dry. Hang to dry and shake the plant regularly to open the nodes. Allow to dry completely Then soak in water a little more than usual until they are completely dry.

To cook edamame dishes, first remove the pod and seeds from the plant. Unharvested pods cook quickly. The most nutritious portion of soybeans are the cooked pods. This is especially true for vegetarians and those who avoid meat and fish. Soybeans contain significant quantities of protein, as well as other nutrients that are beneficial.

Once mature, the beans will stop producing beans in twelve to thirty-six weeks. The pod will fall to the ground and then 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. Pick the largest pod you can find.


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

If you prefer a salty taste in your edamame, apply common sense and fine sea salt when cooking. Do not use table salt to flavor your edamame, or else the salt will stick to the pods and leave a oily residue on the surface of the beans. To remove bitterness, you can add sugar or honey. Some people prefer to add vinegar to their sea salts to make their dish savory. To avoid burning, it is best to allow the beans to sit in water for several hours prior to cooking.

You must store your beans in a cool place after harvesting them. Place beans in an airtight container to stop oxidation. Remove the bean pod's skin and any dirt or ink that has accumulated from the beans. If necessary, rinse the beans thoroughly to remove all residue and cooking oils. Edamame can be baked in a dehydrator oven at 200° until dry. If the time is not long enough it is recommended to boil the beans.

It is time to start using your edamame after it has completely dried. Edamame Boil some water in a pot and add one tablespoon of soybean oil to the water. Add the green beans to the boiling water and let them rise to the top. The cooked edamame beans should be drained into clean glasses and serve warm.

To avoid burning, soybeans must be cooked quickly. Once cooked, put them aside to cool. Prepare a frying pan and make oil hot over an extremely low temperature. Add the edamame and fry until golden brown. Rinse and drain after approximately five minutes before placing on a plate to cool.

Although fresh beans are high in enzymes, dried beans do not have enzymes. Pre-soaked dried beans are the best when you use edamame. Dry beans that have been pre-soaked have experienced several stages of soaking in water before drying in commercial dehydrators. The longer they are left in water prior to drying, the more nutrients have been absorbed. To maximize its nutritional value, edamame must be consumed in its original form within three days.

Although Japanese soybeans are delicious and nutritious, they are not as healthy as garden beans. They are small and firm, which makes them different from the usual peas in the backyard. Edamame, unlike other Japanese soy products, has a distinct taste. Many restaurants prepare japanese Edamame with a delicious vinegar sauce, or mix it with miso soup.

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