Facts / Tips / Recipes
Edamame are green soybeans. Salt-boiled edamame in pods are eaten by squeezing beans out of pods with fingers. It's a great appetizer to serve with beer. If you have salt-boiled and frozen edamame, just thaw them in the fridge.
1 lb fresh edamame in pods, or frozen edamame in pods
2 Tbsp and more salt (The desirable amount of salt vary, depending on the amount of water to boil edamame.)
Cut off the stem end of each pod. Wash edamame well and put in a bowl. Sprinkle a pinch of salt and rub edamame with salt. (If you are using frozen edamame, please start from the next step.) Boil lots of water in a large pot. Add about 2 Tbsp of salt in the boiling water. Put edamame in the boiling water and boil for 3 to 4 minutes, or softened. Drain edamame in a colander. Taste one edamame and if it's not salty enough, sprinkle more salt over boiled edamame. Spread the edamame on a flat tray to cool.
Vitamin A 130.0
Vitamin U1 0.31
Vitamin C 40.0
The name edamame literally means "beans on branches" and the pods grow in clusters on bushy plants.
Use edamame within 24 hours of harvest or purchase. If you do not use the entire plant, wrap the plant in a plastic bag and refrigerate. Properly stored edamame will last for one to two weeks.
Edamame is an excellent source of protein, providing about 12 grams of protein in each 100-gr
One serving of edamame provides as much calcium as half a glass of milk.
To cook the edamame, place the bean pods into boiling water and boil them rapidly for three to five minutes.
Eat the cooked beans directly from the pods as a snack or add them to dishes for a sweet, nutty flavor. Soy beans are a popular addition to stir fry dishes, salads, soups and stews.