Edamame
Vorlage:Nihongo (Vorlage:IPA-en) is a preparation of immature soybeans in the pod commonly found in Japan, China, Hawaii, and Korea. The pods are boiled in water together with condiments such as salt, and served whole.
Outside East Asia, the dish is most often found in Japanese restaurants and some Chinese restaurants, but it has also found popularity elsewhere as a healthy food item.
Name
The Japanese name Vorlage:Nihongo is commonly used to refer to the dish. The Japanese name literally means "twig bean" (eda = "twig" + mame = "bean") and refers to young soybeans cropped with its twig. Edamame refers also to the salt-boiled dish because of its prevalence. Edamame is a popular sidedish at Japanese izakaya restaurants with local varieties being in demand, depending on the season.
First introduced in 1991, Yamato Flight Kitchen of Burlingame, California, started serving edamame on Japan Airlines flights from San Francisco to Japan.
The salt is also important for edamame. In Japan, arajio is the preferred salt, because it is a natural sea salt. This coarse salt is wet with brine, thus loaded with oceany and mineral flavors.
In Chinese, young soybeans are known as maodou (chinesisch 毛豆, Pinyin máodòu). Young soybeans in the pod are known as maodoujia (chinesisch 毛豆荚, Pinyin máodòujiá). 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. Simply saying the name of the bean, maodou, in a Chinese restaurant will produce salt-flavored, boiled maodou.
In Korea, edamame is called kong, a general term used for all beans.
History
The earliest solid reference to the green vegetable dates from the year 1275, when the well-known Japanese monk, Nichiren Shonin, wrote a note thanking a parishioner for the gift of "edamame" he had left at the temple. A detailed history of edamame (764 pages, 2,025 references) is now available online.
Preparation
Green soybeans in the pod are picked before they ripen. The ends of the pod may be cut before boiling or steaming.
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. Boiled soybean pods are usually served after cooling, but can also be served hot.
Other condiments can also be used. Jiuzao (chinesisch 酒糟, Pinyin jiǔzāo), 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.
Along with eating the beans whole, they can be served as a dip. Packets of seasoning for edamame dip can be found in many Asian/Oriental sections of food markets.
Nutrient content
The United States Department of Agriculture states that edamame beans are "a soybean that can be eaten fresh and are best known as a snack with a nutritional punch".[1]
Edamame and all preparations of soybeans are rich in carbohydrates, protein, dietary fiber, omega-3 fatty acids and micronutrients, particularly folic acid, manganese and vitamin K (table).[2]
Edamame beans contain higher levels of abscisic acid, sucrose, and protein than other types of soybean,Vorlage:Citation needed and may contain carotenoids.[3]
Consumption of edamame should be avoided by people who are allergic to soy.
See also
References
- ↑ USDA government article about edamame.
- ↑ Edamame nutrition profile (frozen, unprepared). Abgerufen am 8. April 2010.
- ↑ Simonne AH, Smith M, Weaver DB, Vail T, Barnes S, Wei CI: Retention and changes of soy isoflavones and carotenoids in immature soybean seeds (Edamame) during processing. In: J Agric Food Chem. 48. Jahrgang, Nr. 12, 2000, S. 6061–9, PMID 11141271.