The Japanese name for fresh soybeans, Edamame, which are usually bright to dark green, are available fresh in Asian markets from late spring to early fall. They're also available frozen.


Other names: soybean
Translations: Edamame Sojas, Edamame Sojų, Edamame soia, Edamame soje, Edamame đậu tương, Soja Edamame, Soja verse sojabonen, Edamame सोयाबीन, Soja Edamame, Edamame сои, Edamame Σόγια, Edamame فول الصويا, 에다 마메의 된장, Edamame Sója, Kedelai Edamame, Edamame toyo, 毛豆大豆, Edamame soja, Edamame sojino, Edamame Sója, Edamame soia, Edamame סויה, Edamame sojabönor, Едамаме соје, 枝豆大豆, Soja edamame, Edamame Soyabønne, Edamame soja, Edamame сої, Edamame Soija, Edamame соя

Physical Description

Colors: Lime green

Tasting Notes

Mouthfeel: Crunchy, Earthy
Food complements: Soy sauce
Wine complements: White
Substitutes: Green peas, Lima beans, Fava beans, Cannellini beans, Kindney beans, Black-eyes peas

Selecting and Buying

Buying: Can find in most grocery stores in the freezer section, whole and shelled

Preparation and Use

It usually comes frozen so it can be just boiled about 5 min.
If it's precooked, just let it sit in hot water until it's thawed. Then sprinkle sea salt on top and enjoy!

Conserving and Storing

Can be stored in a sealed bag in a freezer.



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