• DOI:10.1201/9781003075172-15
• Corpus ID: 127283823

Edamame: The Vegetable Soybean

@inproceedings{Konovsky1994EdamameTV,
  title={Edamame: The Vegetable Soybean},
  author={John Konovsky and Thomas A. Lumpkin and Dean C. McClary},
  year={1994}
}

• John Konovsky, T. Lumpkin, D. McClary
• Published 1994
• Biology

Edamame is a specialty soybean (Glycine max (L.) Merr.) harvested as a vegetable when the seeds are immature (R6 stage) and have expanded to fill 80 to 90 percent of the pod width. Like field-dried soybeans, the seeds of edamame varieties are rich in protein and highly nutritious. Worldwide, it is a minor crop, but it is quite popular in East Asia. Edamame is consumed mainly as a snack, but also as a vegetable, an addition to soups, or processed into sweets. As a snack, the pods are lightly cooked in salted, boiling water and then the seeds are pushed Edamame is consumed mainly as a snack, but also as a vegetable, an addition to soups, or process into sweets. As a snack, the pods are lightly cooked in salted, boiling water and then the seeds are pushed directly from the pods into the mouth with the fingers. As a vegetable, the beans are mixed into salads, stir-fried, or combined with mixed vegetables. In soup, (gojiru in Japanese), the beans are ground into a paste with miso, which is used to form a thick broth. Confectionery edamame products, such as sticky rice topped with sweetened edamame paste (zunda mochi in Japanese), are occasionally prepared. For marketing, edamame pods are sold fresh on the stem with leaves and roots, or stripped from the stem and packaged fresh or frozen, as either pods or beans.