|Course||Appetizer, side dish|
Edamame (枝豆?) // or edamame bean is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Indonesia, Korea and Hawaii. The pods are boiled or steamed and served with salt.
Outside East Asia, the dish is most often found in Japanese restaurants, some Chinese restaurants, and health food restaurants. In the United States it is sold packaged in frozen and refrigerated sections of grocery stores.
The Japanese name, edamame (枝豆?), is used commonly to refer to the dish.A It literally means, "stem bean" (eda = "branch" or "stem" + mame = "bean"), because the beans were often boiled while still attached to the stem.
The earliest documented reference to the term "edamame" dates from the year 1275, when the Japanese monk Nichiren wrote a note thanking a parishioner for the gift of "edamame" he had left at the temple. Edamame appeared in haikai verse in Japanese in the Edo period (1603 – 1868), with one example as early as 1638. The earliest recorded usage in English of the word edamame is in 1951 in the journal Folklore Studies. Edamame appeared as a new term in the Oxford English Dictionary in 2003, and in the Merriam-Webster dictionary in 2008.
To effectively harvest edamame the pods should be picked by hand and not by machine to avoid stems and leaves. Green soybeans in the pod are picked before they ripen in order to prepare edamame. The ends of the pod may be cut before boiling or steaming.
Then the pods are boiled in water, steamed, or microwaved. 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. Fresh edamame should be blanched first before being frozen.
|Nutritional value per 100 g (3.5 oz)|
|Energy||509 kJ (122 kcal)|
|Dietary fiber||5.2 g|
|Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
- A.^ The Nihon Kokugo Daijiten records two regional name variants for the word edamame: rakkasei (落花生?) in Tottori Prefecture, and daizu (大豆?), the generic word for soybeans, in Wakayama Prefecture.
- History of Edamame, Green Vegetable Soybeans, and Vegetable-Type Soybeans (1275-2009)
- "枝豆" [Edamame]. Nihon Kokugo Daijiten (in Japanese). Tokyo: Shogakukan. 2012. OCLC 56431036. Retrieved 2012-06-06.
- "Edamame, n.". Oxford English dictionary (3rd ed.). Oxford, England: Oxford University Press. March 2012. LCCN 2002565560. OCLC 357047940. Retrieved June 6, 2012.
- "Edamame". Jōhō chishiki imidas (in Japanese). Tōkyō: Shūeisha. 2012. OCLC 297351993. Retrieved June 6, 2012.
- "HFreezing". National Center for Home Food Preservation. 2014-05-28.
- Ono, Tadashi (2011). The Japanese Grill: From Classic Yakatori to Steak, Seafood, and Vegetables. Crown Publishing Group. p. 7. ISBN 978-1580087377.
- Shurtleff, William; Aoyagi, Akiko. History of Edamame, Green Vegetable Soybeans, and Vegetable-Type Soybeans (PDF). Soyinfo Center. ISBN 978-1-928914-24-2.
- USDA government article about edamame.
- "Edamame nutrition profile (frozen, unprepared)". NutritionData. Retrieved 2010-04-08.
- "Edamame nutrition profile (frozen, prepared)". NutritionData. Retrieved 2012-03-24.
- Simonne, A. H.; Smith, M.; Weaver, D. B.; Vail, T.; Barnes, S.; Wei, C. I. (2000). "Retention and Changes of Soy Isoflavones and Carotenoids in Immature Soybean Seeds (Edamame) during Processing". Journal of Agricultural and Food Chemistry 48 (12): 6061–9. doi:10.1021/jf000247f. PMID 11141271.
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