Learn more about this wonder bean….
Pronounced ‘ehd-ah-MAH-may’, these lovely green jewels are actually a type of soya bean!
The soy plant is a type of legume (or pulse) which has seeds or beans in its pods. These ‘soy’ beans are available in more than 100 varieties and can be distinguished by their size, colour and nutritional composition. The yellow-bean variety is the most commonly used for food.
Edamame are a special variety of young soya beans harvested before they harden, when around 80% ripe. At this stage they are at the peak of green maturity and high in chlorophyll. They are also naturally reliever sweeter than yellow or black soya beans. They taste more like a fresh vegetable than a traditional starchy legume.
They have been a staple in traditional diets in China, Japan, Korea and Hawaii for thousands of years. They have been increasingly popular in the west over the last few decades and thanks to new and innovative manufacturing methods are being used in a wide range of foods – such as our pastas!
Fun fact: Edamame is a Japanese word translated directly as eda = “branch” + mame = “bean” or sometimes they are known as mukimame (when out of their pods).