Edamame is a typical appetizer in Japan. They are very tasty and addictive too. Once you start eating, it’s almost impossible to stop.
Edamame: Young Soy Beans
Edamame are edible soybeans. They are harvested when they are young and green. Matured soy beans are yellow in color and they are used for making tofu, miso paste or soy milk. It’s usually not so easy to find them in stores, depends on where you live.
It’s not hard to grow soybeans outside of Japan. It doesn’t need a special climate.
Hot to Cook Edamame?
Edamame is a great source of plant-based protein. They have few calories, a variety of vitamins and minerals and fiber. The one thing you should be aware of is salt content. Edamame are served quite salty.
- 4% salt water is ideal. So, for example 40 g of salt should be used for 1 liter of water. It may seem a lot, but that is said to be the ideal ratio. When cooked, you don’t need to add more salt. But you can cook them in less salty water and then add a little bit salt to your taste.
- The ends of the pods should be cut off a bit so that the salty water will season the soybeans inside the pods when boiling.
- Throw the soy beans into boiling water and do not rinse them under running water after cooking.
- Do not overcook them. About 3-5 minutes is enough, depending on the size of the pods.
Cooked edamame last a few days in the refrigerator, and if you peel them, you can store them in the freezer and use later in many dishes e.g. fried rice, do soba noodles, miso soup, or ramen.
