Bright-green edamame (soybeans) have been popular for centuries, appreciated for their sweet, mild and slightly “beany” flavor. Edamame were used as a vegetable in China as early as a few hundred years B.C. In Japan, edamame are often boiled in salty water still in their pods and served as bar food (the pods are inedible, but it’s fun to pop the beans out and eat them between sips of beer).
Versatile edamame is an excellent plant source of high-quality protein. In addition, edamame delivers fiber, some iron and the phytoestrogens daidizein and genistein, which are thought to have a wide range of health benefits for immune function, cardiac health and menopausal symptoms.
Look for fresh edamame at farmers’ markets or natural-foods stores. Edamame are most commonly found frozen in the natural-foods section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” One 10-ounce bag of shelled beans contains about 2 cups.
Store fresh and cooked edamame in the refrigerator or freezer.
The United States produces half of the world’s soybeans