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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
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 20 products
- Energy
- 250 kcal
- Fat
- 13.7 g
- — of which saturates
- 5.2 g
- Carbohydrates
- 9.8 g
- — of which sugars
- 3.1 g
- Fibre
- 8.6 g
- Protein
- 21.9 g
- Salt
- 0.96 g
via Open Food Facts · ODbL
Wikidata facts
- Country of origin
- Japan
- Image
- Edamame by Zesmerelda in Chicago.jpg
Show 3 more facts
- Commons category
- Edamame
- native label
- 枝豆
- course
- hors-d'œuvre
Sources (3)
via Wikidata · CC0
~6 min read
Encyclopedic overview
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.
Excerpted from Wikipedia’s “edamame” article, available under the CC BY-SA 4.0 licence.