Edamame (枝豆) is the Japanese name for immature soybeans and literally means “stem beans,” presumably because they were traditionally sold with the stems still attached. Like most beans, soybeans are sweeter and have more umami due to higher concentrations of sucrose and amino acids before they are fully mature. While it’s unclear who first started eating soybeans before they were fully ripened, the taste probably played a big part in enjoying the beans young.
These days, the most common method of preparation is to boil them in salted water and enjoy them straight from the pods.
How does my Edamame come:
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