Did you know …
Edamame which suggests “beans on a branch” in Japanese are green soybeans. They have actually long been popular in Japan. They have a nutty, sweet taste and velvety yet a little crispy texture.
Cooking and Storage: Edamame is typically taken in as a treat, much like peanuts. Individuals not familiar with Edamame might resent the look of the fuzzy, bumpy pods. When individuals taste the beans, these bookings vanish.
To prepare Edamame as a treat, wash pods and boil them for 5 to 8 minutes in salted water. Squeeze the prepared pod in between thumb and forefinger to “shoot” the beans into the mouth. Boil the pods for 5 to 8 minutes in saltless water and squeeze the beans into bowl if the beans will be utilized in a dish.
Uncooked pods keep for about 1 week under refrigeration. For longer storage, wash pods and blanch them for 3 minutes in boiling water. Drain pipes and dry the pods, seal them in a bag, and freeze. Frozen pods are prepared the like fresh pods.
Serving tips: Not generally consumed raw. Toss steamed edamame pods with salt and pull the beans out as you consume them (with your hands or your teeth); dispose of the pod. Prepared shelled beans are scrumptious with a little olive oil, salt and pepper or parmesan cheese. Include prepared shelled beans to soups, casseroles, salads, or stir-fries.