- 15 Mar 2002
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Edamame (枝豆) is the Japanese term for green soybeans in the pod.
In Japan, the name edamame - commonly used to refer to the dish - means "stem beans" (枝 eda "branch", "stem" and 豆 mame "bean"), because the beans were often sold while still attached to the stem.
Edamame are prepared with green soybeans in the pod. The pods are boiled or steamed and may be served with salt or other condiments. When beans are removed from their pods, they are called mukimame (むき豆). Edamame is a common side dish in Japanese cuisine and an appetiser to alcoholic beverages such as beer or shōchū. As an ingredient, edamame is found in both sweet and savoury dishes such as takikomi gohan (炊き込み御飯), tempura (天麩羅), and zunda-mochi (ずんだ餅).
Kanji: 枝豆
Kana: えだまめ
Romaji: edamame
In Japan, the name edamame - commonly used to refer to the dish - means "stem beans" (枝 eda "branch", "stem" and 豆 mame "bean"), because the beans were often sold while still attached to the stem.
Edamame are prepared with green soybeans in the pod. The pods are boiled or steamed and may be served with salt or other condiments. When beans are removed from their pods, they are called mukimame (むき豆). Edamame is a common side dish in Japanese cuisine and an appetiser to alcoholic beverages such as beer or shōchū. As an ingredient, edamame is found in both sweet and savoury dishes such as takikomi gohan (炊き込み御飯), tempura (天麩羅), and zunda-mochi (ずんだ餅).
Kanji: 枝豆
Kana: えだまめ
Romaji: edamame