Edamame
Encyclopedia
(ˌɛdəˈmɑːmeɪ) or Edamame bean is a preparation of immature soybean
s in the pod commonly found in Japan
, China
, and Hawaii
. The pods are boiled in water together with condiment
s such as salt
, and served whole.
Outside East Asia
, the dish is most often found in Japanese restaurants and some Chinese restaurants, but it has also found popularity elsewhere as a healthy food item.
In Chinese
, young soybeans are known as maodou . Young soybeans in the pod are known as maodoujia . Because boiling in the pod is the usual preparation for young soybeans, the dish is usually identified via a descriptive name, such as "boiled maodou", or "salt-boiled maodou", depending on the condiments added. Simply saying the name of the bean, maodou, in a Chinese restaurant will produce salt-flavored, boiled maodou.
The pods are then boiled in water or steamed. The most common preparation uses salt for taste. The salt may either be dissolved in the boiling water before introducing the soybean pods, or it may be added after the pods have been cooked. Boiled soybean pods are usually served after cooling/freezing, but can also be served hot.
Other condiments can also be used. Jiuzao , made from the highly fermented grain residue left over from the distilling of rice wine
, can be used to add fragrance and flavor. Some recipes also call for Sichuan pepper
for taste. Five-spice powder
can also be used for flavoring.
Along with eating the beans whole, they can be served as a dip. Packets of seasoning for edamame dip can be found in many Asian/Oriental sections of food markets.
Edamame and all preparations of soybeans are rich in carbohydrate
s, protein
, dietary fiber
, omega-3 fatty acids
and micronutrient
s, particularly folic acid
, manganese
and vitamin K
(table).
Edamame beans contain higher levels of abscisic acid
, sucrose
, and protein than other types of soybean, and may contain carotenoid
s.
Soybean
The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...
s in the pod commonly found in Japan
Japan
Japan is an island nation in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south...
, China
China
Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...
, and Hawaii
Hawaii
Hawaii is the newest of the 50 U.S. states , and is the only U.S. state made up entirely of islands. It is the northernmost island group in Polynesia, occupying most of an archipelago in the central Pacific Ocean, southwest of the continental United States, southeast of Japan, and northeast of...
. The pods are boiled in water together with condiment
Condiment
A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...
s such as salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
, and served whole.
Outside East Asia
East Asia
East Asia or Eastern Asia is a subregion of Asia that can be defined in either geographical or cultural terms...
, the dish is most often found in Japanese restaurants and some Chinese restaurants, but it has also found popularity elsewhere as a healthy food item.
Name
The Japanese name is commonly used to refer to the dish. The Japanese name literally means "twig bean" (eda = "twig" + mame = "bean") and refers to young soybeans cropped with their twigs. Edamame refers also to the salt-boiled dish because of its prevalence. Edamame is a popular side dish at Japanese izakaya restaurants with local varieties being in demand, depending on the season. The salt is also important for edamame. In Japan, arajio is the preferred salt, because it is a natural sea salt. This coarse salt is wet with brine, thus loaded with ocean and mineral flavors.In Chinese
Chinese language
The Chinese language is a language or language family consisting of varieties which are mutually intelligible to varying degrees. Originally the indigenous languages spoken by the Han Chinese in China, it forms one of the branches of Sino-Tibetan family of languages...
, young soybeans are known as maodou . Young soybeans in the pod are known as maodoujia . Because boiling in the pod is the usual preparation for young soybeans, the dish is usually identified via a descriptive name, such as "boiled maodou", or "salt-boiled maodou", depending on the condiments added. Simply saying the name of the bean, maodou, in a Chinese restaurant will produce salt-flavored, boiled maodou.
History
The earliest solid reference to the green vegetable dates from the year 1275, when the well-known Japanese monk, Nichiren Shonin, wrote a note thanking a parishioner for the gift of "edamame" he had left at the temple.Preparation
Green soybeans in the pod are picked before they ripen. The ends of the pod may be cut before boiling or steaming.The pods are then boiled in water or steamed. The most common preparation uses salt for taste. The salt may either be dissolved in the boiling water before introducing the soybean pods, or it may be added after the pods have been cooked. Boiled soybean pods are usually served after cooling/freezing, but can also be served hot.
Other condiments can also be used. Jiuzao , made from the highly fermented grain residue left over from the distilling of rice wine
Rice wine
Rice wine is an alcoholic beverage made from rice. Unlike wine, which is made by fermentation of naturally sweet grapes and other fruit, rice "wine" results from the fermentation of rice starch converted to sugars...
, can be used to add fragrance and flavor. Some recipes also call for Sichuan pepper
Sichuan Pepper
Sichuan pepper is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum , widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers...
for taste. Five-spice powder
Five-spice powder
Five-spice powder is a mixture of five spices endemic to Chinese cuisine, but also used in other Asian cookery as well.-Formulae:The formulae are based on the Chinese philosophy of balancing the yin and yang in food. There are many variants. The most common is bajiao , cloves, cinnamon, huajiao ...
can also be used for flavoring.
Along with eating the beans whole, they can be served as a dip. Packets of seasoning for edamame dip can be found in many Asian/Oriental sections of food markets.
Nutrient content
The United States Department of Agriculture states that edamame beans are "a soybean that can be eaten fresh and are best known as a snack with a nutritional punch".Edamame and all preparations of soybeans are rich in carbohydrate
Carbohydrate
A carbohydrate is an organic compound with the empirical formula ; that is, consists only of carbon, hydrogen, and oxygen, with a hydrogen:oxygen atom ratio of 2:1 . However, there are exceptions to this. One common example would be deoxyribose, a component of DNA, which has the empirical...
s, protein
Protein
Proteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...
, dietary fiber
Dietary fiber
Dietary fiber, dietary fibre, or sometimes roughage is the indigestible portion of plant foods having two main components:* soluble fiber that is readily fermented in the colon into gases and physiologically active byproducts, and* insoluble fiber that is metabolically inert, absorbing water as it...
, omega-3 fatty acids
Omega-3 fatty acid
N−3 fatty acids are essential unsaturated fatty acids with a double bond starting after the third carbon atom from the end of the carbon chain....
and micronutrient
Micronutrient
Micronutrients are nutrients required by humans and other living things throughout life in small quantities to orchestrate a whole range of physiological functions, but which the organism itself cannot produce. For people, they include dietary trace minerals in amounts generally less than 100...
s, particularly folic acid
Folic acid
Folic acid and folate , as well as pteroyl-L-glutamic acid, pteroyl-L-glutamate, and pteroylmonoglutamic acid are forms of the water-soluble vitamin B9...
, manganese
Manganese
Manganese is a chemical element, designated by the symbol Mn. It has the atomic number 25. It is found as a free element in nature , and in many minerals...
and vitamin K
Vitamin K
Vitamin K is a group of structurally similar, fat soluble vitamins that are needed for the posttranslational modification of certain proteins required for blood coagulation and in metabolic pathways in bone and other tissue. They are 2-methyl-1,4-naphthoquinone derivatives...
(table).
Edamame beans contain higher levels of abscisic acid
Abscisic acid
Abscisic acid , also known as abscisin II and dormin, is a plant hormone. ABA functions in many plant developmental processes, including bud dormancy. It is degraded by the enzyme -abscisic acid 8'-hydroxylase.-Function:...
, sucrose
Sucrose
Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. A white, odorless, crystalline powder with a sweet taste, it is best known for its role in human nutrition. The molecule is a disaccharide composed of glucose and fructose with the molecular formula...
, and protein than other types of soybean, and may contain carotenoid
Carotenoid
Carotenoids are tetraterpenoid organic pigments that are naturally occurring in the chloroplasts and chromoplasts of plants and some other photosynthetic organisms like algae, some bacteria, and some types of fungus. Carotenoids can be synthesized fats and other basic organic metabolic building...
s.