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| Boiled soybeans in the pod are also available as ]s around the world, often in Chinese or Asian grocery shops. | Boiled soybeans in the pod are also available as ]s around the world, often in Chinese or Asian grocery shops. | ||
| ] restaurants in the ] recently introduced an "Asian salad" which claims to feature "edamame", but in fact includes |
] restaurants in the ] recently introduced an "Asian salad" which claims to feature "edamame", but in fact includes peeled soy beans, and not soy beans in the pod. | ||
| ==See also== | ==See also== | ||
Revision as of 08:47, 6 April 2008
Edamame is a preparation of immature soybeans in the pod commonly found in China and Japan. 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 healthy food item.
Name
The Japanese name edamame (枝豆, edamame) is commonly used in some English-speaking countries to refer to the dish. The Japanese name literally means "twig bean", and is a reference to the short stem attached to the pod. This term originally referred to immature 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; lit. 'hairy bean'). Young soybeans in the pod are known as maodoujia (Chinese: 毛豆荚; pinyin: máodòujiá; lit. '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.
Preparation
Green soybeans in the pod are picked before they ripen. The ends of the pod may be cut before boiling.
The pods are then boiled in water. 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.
Other condiments can also be used. Jiuzao (Chinese: 酒糟; pinyin: jiǔzāo; lit. 'wine dregs'), made from the highly fermented grain residue left over from the distilling of rice wine, can be used to add fragrance and flavour. Some recipes also call for Sichuan pepper for taste. Five-spice powder can also be used for flavouring.
Boiled soybean pods are usually served after cooling, but can also be served hot.
The beans are consumed by using one's teeth to squeeze them out of the pod. The pod itself is discarded.
Availability
Boiled soybeans in the pod is a traditional home recipe in many parts of China and Japan. It is frequently served in restaurants or wine shops with alcohol because enzymes in soybeans assist in the breakdown of alcohol.
Outside East Asia, it is available in many Japanese restaurants, and also in some Chinese restaurants, depending on the regional cuisine they specialise in.
Boiled soybeans in the pod are also available as frozen foods around the world, often in Chinese or Asian grocery shops.
McDonald's restaurants in the United States recently introduced an "Asian salad" which claims to feature "edamame", but in fact includes peeled soy beans, and not soy beans in the pod.
See also
External links
- Edamame.com from Kimura & Associates, Food Broker.
- Edamame (Edible soybeans, Mao Dou) from Evergreen seeds.
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