Outside East Asia, the dish is most often found in Japanese restaurants and some Chinese restaurants, but has also found popularity elsewhere as a healthy food item.
In Chinese, young soybeans are known as maodou (). Young soybeans in the pod are known as maodoujia (). Because boiling in the pod is the usual preparation for young soybeans, the dish is usually identified via a descriptive name, such as "boiled maodou", or "salt-boiled maodou", depending on the condiments added, but like in Japan, simply saying the name of the bean, maodou, in a Chinese restaurant will produce salt-flavored, boiled maodou.
The pods are then boiled in water or steamed. The most common preparation uses salt for taste. The salt may either be dissolved in the boiling water before introducing the soybean pods, or it may be added after the pods have been cooked.
Other condiments can also be used. Jiuzao made from the highly fermented grain residue left over from the distilling of rice wine, can be used to add fragrance and flavor. Some recipes also call for Sichuan pepper for taste. Five-spice powder can also be used for flavoring.
Boiled soybean pods are usually served after cooling, but can also be served hot.
The beans are consumed by using one's teeth to squeeze them out of the pod. The pod itself is discarded.
The United States Department of Agriculture states that edamame are "a soybean that can be eaten fresh and is best known as a snack with a nutritional punch".
Edamame beans contain higher levels of abscissic acid, sucrose, protein than other types of soybean. They also contain a high source of vitamin A, vitamin B and calcium.
AN UNBEATABLE BEAN\ EDAMAME IS THE SLICK, TASTY, SPRING-GREEN WAY TO EAT MORE SOYEDAMAME IS THE SLICK, TASTY SPRING-GREEN WAY TO EAT MORE SOY.(Living)
Apr 23, 2003; Byline: Marie Oser Scripps Howard News Service If you have been to a Japanese restaurant or sushi bar, you may probably be...