Kurma

A.C from Mauritius asks:

"What is edamame?"

Edamame is a special variety of tender young, green, immature soybeans (Glycine max) eaten like a vegetable.

They have been a favorite vegetable in Asia since their first recorded use in 200 BC. Edamame (pronounced ed-ah-mah-may) consumption in the western world is growing due to a spreading Asian population as well as a rise in popularity of Asian restaurant cuisines. Edamame are more digestible than field soybeans and have lower levels of trypsin-inhibitor, making them easily digestible with only a short cooking time. Edamame are highly nutritious and contain about 16% protein, almost twice that of lima beans, and are also rich in calcium and Vitamins A and B. Large-seeded types are consumed as a green vegetable or as a snack, and small-seeded types are used for sprouts.

Edamame plants are very similar to bush beans in height however the pods are not edible and only the bean is eaten. Cooked edamame have a sweet nutty flavor, and in China and Korea they are traditionally eaten as a vegetable in stir fries. In Japan, edamame are eaten as a snack as one would eat peanuts.

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