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Edamame
Green soybeans
in the pods, are referred to as edamame.
Boiled green soybeans in the pod.
Edamame (/ay-duh-MAH-may/) is a preparation of immature soybeans in
the pod commonly found in China and Japan. The pods are boiled in
water together with condiments such as salt, and served whole.
Outside East Asia, the dish is most often found in Japanese
restaurants and some Chinese restaurants, but has also found
popularity elsewhere as a healthy food item.
Name
The Japanese name edamame is commonly used in some English-speaking
countries to refer to the dish. The Japanese name literally means
"twig bean", and is a reference to the short stem attached to the pod.
This term originally referred to immature soybeans in general. Over
time, however, the prevalence of the salt-boiled preparation meant
that the term edamame now often refers specifically to this dish.
In Chinese, young soybeans are known as maodou (Chinese; pinyin:
máoḍu; literally "hairy bean"). Young soybeans in the pod are known
as maodoujia (Chinese; pinyin: máoḍujiá; literally "hairy bean pod").
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.
Preparation
Green soybeans in the pod are picked before they ripen. The ends of
the pod may be cut before boiling.
The pods are then boiled in water. 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.
Other condiments can also be used. Jiuzao (Chinese; pinyin: jĭuzāo;
literally "wine dregs"), 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, as well as
soy sauce.
Boiled soybean pods are usually served after cooling, but can also be
served hot.
The pods are consumed by using one's teeth to squeeze the beans out of
the pod. The pod itself is discarded.
Availability
Boiled soybeans in the pod is a traditional home recipe in many parts
of China and Japan.
Outside East Asia, it is available in many Japanese restaurants, and
also in some Chinese restaurants, depending on the regional cuisine
they specialize in.
Boiled soybeans in the pod are also available as frozen foods around
the world, often in Chinese or Asian grocery shops.
Sourced from wikipedia.org |
