Edamame

Edamame () /dmme/ or edamame bean isa preparation of immature soybeans in the pod, found inthe cuisine of China, Japan, Indonesia, Korea and Hawaii.The pods are boiled or steamed and served with salt.Outside East Asia, the dish is most often found inJapanese restaurants, some Chinese restaurants, andhealth food restaurants. In the United States it is soldpackaged in frozen sections of grocery stores, in cans, orfresh in the produce sections of health food stores.

1 Name

Edamame beans and a Japanese beer.

The Japanese name, edamame (), is used commonlyto refer to the dish.*A It literally means,stem bean(eda=branchorstem+mame =bean), because thebeans were often boiled while still attached to the stem.

2 HistoryThe earliest documented reference to the termedamamedates from the year 1275, when theJapanese monk Nichiren wrote a note thanking aparishioner for the gift of edamamehe had leftat the temple.*[1] In 1406 during the Ming Dynastyin China, the leaves of the soybeans were eaten andduring outbreaks of famine, it was recommended forcitizens to eat the beans whole or use them grounded upand added to our. Years later in China in 1620 theyare referred to again, but as Maodou, which translatesto the term hairy bean. They are found in the

records of the Runan vegetable gardens and stated ashaving a medicinal purpose as well as being a snacktype food.*[1] Edamame appeared in haikai verse inJapanese in the Edo period (1603 1868), with oneexample as early as 1638.*[2] They were rst recognizedin the United States in 1855 when a farmer commentedon the diculties he had shelling them after harvest. InMarch 1923, the immature soy bean is rst referred toin text in the United States. In this book they are rstpictured and shown as being eaten out of open shellpods. The rst nutritional facts about them are publishedand some recipes are included as they were a new type ofvegetable to the public.*[1] The earliest recorded usagein English of the word edamame is in 1951 in the journalFolklore Studies.*[3] Edamame appeared as a new termin the Oxford English Dictionary in 2003, and in theMerriam-Webster dictionary in 2008.*[4] In 2008, therst soybeans were grown in Europe to be sold in grocerystores as edamame and eaten as an alternative source ofprotein.*[5]

3 Preparation

To eectively harvest edamame, the pods should bepicked by hand and not by machine to avoid stems andleaves. Green soybeans in the pod are picked before theyripen in order to prepare edamame. The ends of the podmay be cut before boiling or steaming.Pods may be boiled in water, steamed, or microwaved.The most common preparation uses salt for taste, eitherdissolved in the boiling water before introducing the soy-bean pods or added after cooking. Fresh edamame shouldbe blanched rst before being frozen.*[6]Edamame is a popular side dish at Japanese izakayarestaurants with local varieties being in demand, depend-ing on the season. Salt and garlic are typical condimentsfor edamame. In Japan, a coarse salt wet with brine ispreferred on beans eaten directly from the pod.*[7]*[8]Edamame purchased fresh is preferred when eaten thesame day, but will stay edible for two days when storedin the refrigerator if not already brown. Freezing freshedamame is another option for maintaining good qualityover a few months.*[9]

1

2 7 EXTERNAL LINKS

4 Nutrient contentThe United States Department of Agriculture states thatedamame beans are,a soybean that can be eaten freshand are best known as a snack with a nutritional punch.*[10]Edamame and other preparations of soybeans are richin protein, dietary ber, and micronutrients, particu-larly folate, manganese, phosphorus and vitamin K (ta-ble).*[11]The balance of fatty acids in 100 grams of edamame is361 mg of omega-3 fatty acids to 1794 mg of omega-6fatty acids.*[12]As a signicant source of plant protein, edamame beansare under research to establish whether a relationshipexists for soy consumption with reduction of diseaserisk.*[13]

5 FootnotesA.^ TheNihon Kokugo Daijiten records two re-gional name variants for the word edamame:rakkasei () in Tottori Prefecture, anddaizu (), the generic word for soybeans,in Wakayama Prefecture.*[2]

6 References[1] History of Edamame, Green Vegetable Soybeans, and

Vegetable-Type Soybeans (1275-2009)

[2] " " [Edamame]. Nihon Kokugo Daijiten (inJapanese). Tokyo: Shogakukan. 2012. OCLC56431036. Retrieved 2012-06-06.

[3] Edamame, n.. Oxford English dictionary (3rd ed.).Oxford, England: Oxford University Press. March 2012.LCCN 2002565560. OCLC 357047940. Retrieved June6, 2012.

[4]Edamame. Jh chishiki imidas (in Japanese). Tky:Sheisha. 2012. OCLC 297351993. Retrieved June 6,2012.

[5] Prince, Rose. British grown edamame beans arrive insupermarkets. The Telegraph. Retrieved 2015-05-07.

[6] HFreezing. National Center for Home Food Preser-vation. 2014-05-28.

[7] Ono, Tadashi (2011). The Japanese Grill: From ClassicYakatori to Steak, Seafood, and Vegetables. Crown Pub-lishing Group. p. 7. ISBN 978-1580087377.

[8] Shurtle, William; Aoyagi, Akiko. History of Edamame,Green Vegetable Soybeans, and Vegetable-Type Soybeans(PDF). Soyinfo Center. ISBN 978-1-928914-24-2.

[9] Daley, Bill. Edamame. Chicago Tribune. Retrieved2015-05-07.

[10] USDA government article about edamame.

[11] Edamame nutrition prole (frozen, unprepared)". Nu-tritionData. Retrieved 2010-04-08.

[12] Edamame nutrition prole (frozen, prepared)". Nutri-tionData. Retrieved 2012-03-24.

[13] Michelfelder A (1 January 2009). Soy: A completesource of protein. Am Family Physician. pp. 437.Retrieved 7 May 2015.

7 External links

38 Text and image sources, contributors, and licenses8.1 Text

Edamame Source: http://en.wikipedia.org/wiki/Edamame?oldid=664199549 Contributors: Toby Bartels, Mjb, Elian, Ehn, Wjhonson,Enochlau, DocWatson42, Aphaia, Mike Rosoft, O'Dea, Bender235, Kwamikagami, Ypacara, Arthena, NyaR, GL, Cvalda, Siener,Rjwilmsi, Benjwong, King of Hearts, Wavelength, Chris Capoccia, Badagnani, MSJapan, Everyguy, SmackBot, Kintetsubualo, Krnntp,Rrburke, Lambiam, Ser Amantio di Nicolao, Gobonobo, Aleenf1, Myasuda, Cydebot, Clayoquot, AlexMS, Epbr123, LibLord, Leuqarte,Deective, MER-C, OhanaUnited, Dream Focus, Skew-t, Gunkarta, Trusilver, Acalamari, Awp4evr, Amake, 83d40m, Cmichael, KylieTas-tic, Steel1943, Chango369w, HeckXX, Staka, Falcon8765, Avalbard, Mikemoral, Ttony21, Triwbe, Keilana, Bagatelle, PalaceGuard008,BillShurts, EoGuy, Michaelnatkin, RafaAzevedo, Cosmox~enwiki, Helixweb, D0nj03, Skarebo, LizGere, Addbot, ERK, Fnsteed, Legobot,AnomieBOT, Jim1138, Prburley, Wawawawawawa, Citation bot, Quebec99, Kd3569, Seylerc, Zefr, Veggieburgerfan, Beeriter, JapanHanno, Jonesey95, Jschnur, , Phoenix7777, Congluan~enwiki, ZhBot, Weedwhacker128, Tbhotch, RjwilmsiBot, Fipblizip, Rcmaster52,TheFoxdonut, Michaela den, ClueBot NG, Minerv, LittleG33kie, CanJP, BG19bot, Compfreak7, BattyBot, JoshuSasori, ChrisGualtieri,Wer?Du?!, Mamaedamame, Chantal Kohl's Bernadette, Merrimanlj, Monkbot, Teesevilla and Anonymous: 148

8.2 Images File:Ambox_globe_content.svg Source: http://upload.wikimedia.org/wikipedia/commons/b/bd/Ambox_globe_content.svg License:

Public domain Contributors: Own work, using File:Information icon3.svg and File:Earth clip art.svg Original artist: penubag File:Ambox_important.svg Source: http://upload.wikimedia.org/wikipedia/commons/b/b4/Ambox_important.svg License: Public do-

main Contributors: Own work, based o of Image:Ambox scales.svg Original artist: Dsmurat (talk contribs) File:Beer_and_edamame_(boild_green_soybeans).jpg Source: http://upload.wikimedia.org/wikipedia/commons/a/ae/Beer_and_

edamame_%28boild_green_soybeans%29.jpg License: CC BY 2.0 Contributors: Flickr Original artist: Kanko* File:Commons-logo.svg Source: http://upload.wikimedia.org/wikipedia/en/4/4a/Commons-logo.svg License: ? Contributors: ? Original

artist: ? File:Question_book-new.svg Source: http://upload.wikimedia.org/wikipedia/en/9/99/Question_book-new.svg License: Cc-by-sa-3.0

Contributors:Created from scratch in Adobe Illustrator. Based on Image:Question book.png created by User:Equazcion Original artist:Tkgd2007

File:Soybean.USDA.jpg Source: http://upload.wikimedia.org/wikipedia/commons/8/82/Soybean.USDA.jpg License: Public domainContributors: ? Original artist: ?

File:Wikibooks-logo-en-noslogan.svg Source: http://upload.wikimedia.org/wikipedia/commons/d/df/Wikibooks-logo-en-noslogan.svg License: CC BY-SA 3.0 Contributors: Own work Original artist: User:Bastique, User:Ramac et al.

8.3 Content license Creative Commons Attribution-Share Alike 3.0

NameHistoryPreparationNutrient contentFootnotesReferencesExternal linksText and image sources, contributors, and licensesTextImagesContent license