A rising interest in Asian cuisine has led to many home cooks to try Asian recipes at home. With these recipes come new ingredients, some of which are commonplace in Asian cuisine but completely foreign in other countries. One of the more recognizable ingredients out there is Japan's green immature soybean pods, known as edamame.
The name literally translates to "branch bean" and it is one of many types of soybeans eaten in Japan. Edamame is commonly served as an appetizer or snack in restaurants and bars throughout Japan. In other countries, it can be found in the frozen food aisle at grocery stores or sold as snacks.
It can be eaten by itself or used as an ingredient in other dishes. These beans are lauded for their mild but delicious flavor and health benefits, including reducing bad cholesterol and promoting healthy blood sugar regulation. It is also a good source of protein and various vitamins.
There is a lot to love about edamame but cooks who are unfamiliar with these soybeans can get hung up on how to cook them. Fortunately, edamame can be cooked in several ways. It can be boiled, steamed, or pan-seared.
It can be served with spicy sauce, added to salads, tossed into soups, and much more. Although edamame is traditionally served plain, it can be easily incorporated into all kinds of tasty recipes. Read more: For something simple and easy, this recipe from wellness coach and recipe developer will do the trick.
Simply cook the edamame in water, zest and juice a lemon, .