Edamame beans are most commonly grown in East Asia. Edamame, a preparation of soybeans that involves steaming or boiling immature beans in the pod, is most common in Japanese, Chinese, Korean and Hawaiian cuisine.
The United States is joined by China, India, Brazil and Argentina as the world's largest producers of soybeans. Most American and other Western soybeans are processed into feed for livestock animals such as cows and chickens, or for human consumption in processed foods. Most of the soybeans grown for direct human consumption, including not only edamame but also beans used to make tofu, tempeh and other traditional soy products, are grown in China and other East Asian countries.