Unopened green soybeans are called edamame in Japan. Eda, meaning ‘branch’ or ‘stem,’ and ‘mame’ meaning ‘bean.’ Although edamame is of Japanese origin, you now find the edamame pods at markets all around Asia.
How to serve edamame
A simple way to serve them is as a salted snack or aperitif. The pods are boiled for a short time and sprinkled with fleur de sel or any flavoured salt before squeezing the beans out of the pods.
Edamame beans are versatile and add colour and flavour to Asian and Western dishes such as salads, pasta, and stir-fried noodle dishes. Our pasta verde recipe is a perfect example as the peas can be replaced with edamame.
Where to find edamame soybeans?
Fresh edamame can be found in Japanese or Asian markets. Look for pods that are still green as once they turn brown, they are overmature and the beans will be harder.
Frozen edamame available in pods and hulled might be available at your regular grocery store, if not Asian markets will store them.
EQUIPMENT (click pictures for details)
- 300 gr Edamame pods
- Fleur de sel
- Bring a large amount of water to the boil.
- Boil the edamame for 4 minutes and refresh immediately after cooking.
- Sprinkle with fleur de sel and serve.