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edamame
Sign in to saveis an East Asian dish prepared with immature soybeans in their pods, which are boiled or steamed, and may be served with salt or other condiments. It is consumed in many world regions. Edamame is a common side dish in Chinese cuisine, Japanese cuisine and as an appetizer to alcoholic beverages, such as beer or shōchū. As an ingredient, edamame is used in both sweet and savory dishes, such as takikomi gohan, tempura, and zunda-mochi.
Key facts
- Food.name
- Edamame
- Food.image
- Edamame by Zesmerelda in Chicago.jpg
- Food.image_size
- 300
- Food.caption
- Boiled green soybeans in the pod
- Food.course
- Appetizer, side dish
- Food.main_ingredient
- Soybeans
via Wikipedia infobox
Article
11 sectionsContents
- Name
- History
- Preparation
- Harvesting
- Cooking
- Storage
- Eating
- Nutrition
- Allergy
- References
- External links
is an East Asian dish prepared with immature soybeans in their pods, which are boiled or steamed, and may be served with salt or other condiments. It is consumed in many world regions. Edamame is a common side dish in Chinese cuisine, Japanese cuisine and as an appetizer to alcoholic beverages, such as beer or shōchū. As an ingredient, edamame is used in both sweet and savory dishes, such as takikomi gohan, tempura, and zunda-mochi.
When the beans are outside the pod, the term mukimame is also sometimes used in Japanese.