Edamame (Soybeans) From the Land of Japanese Cuisine

Edamame is also called sweet potato soybean, green soybean, and rice soybean. It requires high heat and a minimum of 65 days growing season to produce usable beans. There are numerous cultivars to choose from, all of which are suitable for growing in Asia. While the majority of edamame can be found in Asian food, the plant can also be grown in Europe and America to be used as a vegetable. Edamame is sweet and sour sauce that can be used to make Japanese sushi or Chinese dumplings.

The beans themselves have a firm but soft head that is not likely to break and are tiny, seedless pods. The seeds are large round, dark black. Pick the beans at their highest point when you pick. After washing, rinse off any soap residue , then dry the beans but don’t over-dry. Hang to dry by shaking the plant frequently to open the nodes. 毛豆 Allow to dry completely and then soak in water a little more than usual until they are completely dry.

Then, remove the pod and seeds from the edamame plant before cooking the dish. The unharvested pods cook quickly. The most nutritious part of the soybean is the cooked pods. This is especially true for vegetarians and those who avoid meat and fish. Soybeans are rich in protein and other beneficial nutrients.

Once mature the beans will cease producing beans within 12 to 36 months. The pod will drop to the ground and start to die. At this stage, the green beans are mature and can be harvested. The best harvest time is between June and August. When picking, pick the biggest pod you can.

You can roast, grill, bake or stew, cook or even juice the green beans. Roasted edamame can be a tasty snack that can be served as breakfast item or as a part of an elaborate Japanese meal. The baked pods are baked in ovens and are served as breakfast cereal. The oven is a great way to grill edamame but it can burn easily and take longer to cook.

If you prefer a salty taste in your edamame, just apply common sense and fine sea salt when cooking. Do not use regular table salt to flavor your edamame or else the salt will stick to the pods and leave a oily residue on the beans’ surface. To remove bitterness you can add honey or sugar. Some people prefer adding vinegar to their sea salts to make their dish more savory. It is best to let the beans sit in the water for a couple of hours prior to cooking.

After purchasing or harvesting your beans, you must keep them in a cool place. To prevent oxidation, keep the beans in an airtight container. Remove the skin from the beans and clean out any residue such as dirt or ink. To remove any oil or residue wash the beans thoroughly. Edamame can be baked in a dehydrator oven at 200° until dry. If the time is not long enough, it is best to boil the beans.

When your edamame is nearly dry, it is time to make use of it. Boil some water in saucepan. Add one tablespoon of soybean oil to the boiling water. Add the green beans, and wait until they begin to rise to the top. Remove the cooked edamame beans into clean glasses and serve warm.

To avoid burning, soybeans must be cooked quickly. Once boiled, set aside to cool. Heat oil in a frying pan. Add the edamame and fry until golden brown. After about five minutes drain and rinse the edamame. After cooling move it onto a plate.

Although fresh beans are high in enzymes, dried beans are deficient in enzymes. Therefore when using edamame it is recommended to use pre-soaked dry beans. The beans that have been pre-soaked are soaked in water for several hours before drying in commercial drying machines. The more nutrients they absorb the longer they are in the water prior to drying. Edamame when used in its original form, should be consumed within three days to maximize the nutritional value.

As delicious as it is nutritious, Japanese soybeans are not the same as your garden beans. They are small and firm and distinct from the common backyard peas. Edamame has a distinctive flavor, unlike other Japanese soy products. Many restaurants serve japanese Edamame with a delicious vinegar or miso soup.