Edamame

Edamame is a type of immature soybean that is harvested before it starts to harden. It is typically available in the late summer and early fall, but can be found frozen year-round. Edamame is a staple in East Asian cuisines, particularly Japanese, Korean, and Chinese, and is often served as a snack or appetizer, boiled or steamed and lightly salted. It can also be used in salads, stir-fries, and soups.

Edamame Synonyms

Green soybeans
Zunda
Mukimame

Edamame Substitutes

Fava Beans

Different Forms/Types of Edamame

Canned

Edamame beans stored in a can, providing long-term storage and ease of use.

Frozen

Edamame beans that have been blanched and frozen, ready for immediate use in cooking.

Shelled

Edamame beans removed from the pod, convenient for adding to salads, stir-fries, and other dishes.

Dry Roasted

Edamame beans that have been roasted until crisp, often used as a snack or salad topping.

Fresh Edamame

Whole, unprocessed edamame pods, ideal for boiling or steaming.

How to Choose Edamame

When purchasing fresh edamame, look for pods that are firm, bright green, and free from blemishes or mold. The beans inside should be plump and fill the pod. For frozen or canned edamame, check for any signs of freezer burn, discoloration, or off odors. It's also important to check the expiration date and ensure the product is stored in a cool, dark place.

Cooking/Prep Tips for Edamame

Edamame, or young soybeans, are a nutritious and versatile ingredient that can be used in a variety of dishes. When preparing edamame, remember to always cook them before eating, as raw edamame can be hard to digest. Boiling or steaming are the most common methods, but they can also be pan-fried or roasted for a different texture and flavor. If using frozen edamame, there's no need to thaw them before cooking. When boiling, add a generous amount of salt to the water to enhance the flavor of the beans. Once cooked, edamame can be served as a snack with a sprinkle of sea salt, or added to salads, stir-fries, and soups.

Shelf Life of Edamame

Fresh edamame should be stored in the refrigerator and used within a few days for best quality. Frozen edamame can be kept in the freezer for up to one year. Once cooked, edamame should be stored in an airtight container in the refrigerator and consumed within a few days. Canned edamame should be stored in a cool, dark place until opened, and then refrigerated and used within a few days.

Recommended Brands for Edamame

canned edamame: Westbrae Natural

frozen edamame: Seapoint Farms

dry roasted edamame: Seapoint Farms

Cooking Techniques for Edamame

Boiling: Boiling is the most common way to cook edamame. Simply add the pods to a pot of boiling, salted water and cook for 5-6 minutes until the beans are tender and easily pop out of the pod.

Roasting: Roasting gives edamame a crispy texture and deeper flavor. Toss the pods in oil and your choice of seasonings, then roast in a preheated oven at 400°F (200°C) for 15-20 minutes, until slightly browned and crispy.

Steaming: Steaming is another method that preserves the nutrients in edamame. Place the edamame in a steamer basket over boiling water and steam for 15-20 minutes.

Popular Edamame Recipes

Edamame Hummus
Spicy Edamame Stir-Fry
Edamame and Quinoa Salad

Edamame Nutritional Information (100g)

fat: 5 g
fiber: 5 g
sugar: 2 g
protein: 11 g
calories: 122 kcal
carbohydrates: 9 g

Flavor Combinations

Edamame pairs well with a variety of flavors and ingredients. It's often served with sea salt for a simple snack, but also works well with stronger flavors like garlic, chili, and soy sauce. In salads, it pairs well with ingredients like corn, tomatoes, and avocado. Edamame is also a common ingredient in Asian cuisine, often paired with ingredients like tofu, seaweed, and sesame.

Allergen Information

Edamame is a type of soy, which is a common allergen. Those with a soy allergy should avoid edamame. Symptoms of a soy allergy can include hives, itching, swelling, wheezing, abdominal pain, and in severe cases, anaphylaxis.

Ingredient Comparisons

Peas vs Edamame