Edamame (eh-dah-MAH-meh) are young, sweet, green soybeans harvested while still tender. Sometimes you will see them referred to as Japanese soybeans because “eda” means branch or twig and “mame” is bean in Japanese.
Look for fresh, shelled edamame in the produce section of grocery stores. They are also sold frozen, both in the pod and shelled.
The beans are used as a source of protein in many vegetarian recipes. A 1/2 cup of edamame contains about 8 grams of protein. It also has fiber, 4 grams per 1/2 cup serving.
You can eat edamame hot or cold. They have a very mild bean taste and, when cooked, a soft texture.
A popular way to enjoy edamame is to steam or boil them in their pods in salted water. Remove them and pop the beans out of their pods and then lightly salt them. The pods are not edible.
You can eat edamame for a snack or you can add them to casseroles and stir-fries or serve them as a side dish. Edamame is a great addition to a tossed salad.
Their soft texture makes them easy to process into a paste-like mixture for use in dips or pesto.