Edamame
(pronounced "ed-uh-mah-may"), which translated from Japanese to
English means "beans on a branch," is a traditional and
common Japanese snack food. It has been quickly gaining popularity
here in the United States as a healthy and tasty alternative to
other snack foods like peanuts and potato chips. Edamame is rich in vitamin C, folate, thiamin, riboflavin, niacin,
iron, calcium, potassium, protein and fiber.
As
with any food, homegrown soybeans are best since you know exactly
how the food was grown and what you are eating. When done
properly, they have a nutty, sweet flavor with a texture that is
creamy yet slightly crunchy. The key is to not overcook them.
Edamame
is simple to make. Pick the soybeans after the seeds have
filled out the pods but the pods are still green. Wash off any
dirt and debris from the garden, toss into a kettle of water (salted
water is an option) and boil the whole pods for seven to ten
minutes. Like anything, practice will make perfect.
Drain
the pods and immediately immerse in cold water to stop the cooking
process. As soon as they are cool enough to handle, squeeze a pod
with your fingers or teeth until the beans pop out. As an
alternative to boiling, you can steam or microwave them for four to
five minutes.
Although not a required step, another
tip is to drizzle the pods with extra virgin olive oil and sprinkle
with your favorite salt to taste.
Note: Fresh picked soybean pods will last about one week if stored loosely in
a plastic bag in the refrigerator. To enjoy edamame throughout the
year, keep your green soybean pods picked as they mature, bag and
freeze for later use.
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