![]() It's not clear when Japanese people began eating edamame, but it has been presumed that they were being eaten sometime during the Nara period (710-794). The immature soybean is called edamame (in English, as well), and the mature one is called soybean. lfallowed to ripen fully, the beans would develop into the soybeans (daizu in Japanese) which can then be processed for soymilk soy sauce, miso, natto etc. Edamame, refers to the unripe soybean in its pod which is picked while still green, as well as the pod which holds the beans. ![]() ![]() The word edcimcime is made up of two konji characters, edo meaning branch or twig, and mome meaning legume, or more specifically, bean in this case. ![]() Not all of us know that the pods themselves are inedible they only house the edible portion, which is made up of tasty little green beans which are squeezed out (use your teeth or your fingers) and eaten. And if not taught how to eat them, you may end up with a mouthful of tough, fibrous material (personal experience). To the uninitiated, these green, slightly fuzzy, odd shaped pods don't look very tasty. What is the story about these little green gems that everyone keeps reaching for until the bowl is empty? Edamame is the snack of choice and practically inevitable appetizer at many izakayas and other traditional eating establishments in Japan, regardless of the season, but they have also found their way onto the family dining table. The light, savory taste accompanying an icy brew will whet your appetite and pull you out of the summer doldrums. In the heart of summer, when the sun's rays are beating down relentlessly and all you want is to find a nice bit of shade (or a/c), the delicious legumes called edamame are coming into season. ![]()
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