🫛 Edamame
Edamame are young green soybeans boiled in their pods and sprinkled with salt. To eat them, the pod is squeezed between the teeth so the bright green beans pop out, and the pod is discarded. The beans are tender with a sweet, nutty taste. In Japan they are a classic snack with drinks, and elsewhere a common starter in Japanese restaurants.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g edamame in pods, fresh or frozen
- 2 tsp salt for the water
- 1 tsp flaky salt to serve
- Water
Method
- Bring a large pot of water to a boil with the salt.
- Add the edamame and boil 4–5 minutes (3–4 minutes from frozen) until tender.
- Drain and spread out to cool slightly.
- Sprinkle with flaky salt and serve warm or at room temperature.
How to make it lighter
- Count by weight of beans, not pods: about half the weight of edamame in pods is shell.
- Eating from the pod slows you down and makes a small portion feel bigger.
- Season with chili flakes or lemon zest instead of extra salt.
History
Eating young soybeans in the pod has a long history in Japan and China. The Japanese name means 'branch beans', since they were traditionally sold still attached to the stem. Today edamame are eaten around the world, especially as an appetizer in Japanese restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →