Editing Edamame (section)

==Preparation==
===Harvesting===
[[File:Edamame (37039111054).jpg|thumb|Edamame for sale in [[Tamba-Sasayama]], [[Japan]]]]
Edamame is typically harvested by hand to avoid damaging the crop's stems and leaves.<ref name="SoyResearch">{{cite book|last1=Shanmugasundaram|first1=S.|last2=Masuda|first2=Ryoichi|last3=Tsou|first3=S.C.S.|last4=Hong|first4=T.L.|title=Vegetable Soybean Research Needs for Production and Quality Improvement|date=1991|publisher=Asian Vegetable Research and Development Center|location=Taipei|isbn=9789290580478|pages=93, 97–99, & 109–112|url=http://pdf.usaid.gov/pdf_docs/PNABK804.pdf|archive-url=https://web.archive.org/web/20160206192009/http://pdf.usaid.gov/pdf_docs/PNABK804.pdf|url-status=dead|archive-date=February 6, 2016|access-date=6 February 2016}}</ref> Green soybean pods are picked before they fully ripen, typically 35 to 40 days after the crop first flowers.<ref>{{cite journal|last1=Fehr|first1=W. R.|last2=Caviness|first2=C. E.|last3=Burmood|first3=D. T.|last4=Pennington|first4=J. S.|title=Stage of Development Descriptions for Soybeans, Glycine Max (L.) Merrill|journal=Crop Science|date=1971|volume=11|issue=6|pages=929–931|doi=10.2135/cropsci1971.0011183X001100060051x}}</ref> Soybeans harvested at this stage are sweeter because they contain more [[sucrose]] than soybeans picked later in the growing season.<ref name="SoyResearch" /> Other factors contributing to edamame's flavor include free [[amino acid]]s such as [[glutamic acid]], [[aspartic acid]], and [[alanine]]. Often these unbound amino acids decrease as the pods fully expand and ripen.<ref name="SoyResearch" />

===Cooking===
[[File:枝豆 塩 (10857029115).jpg|thumb|Boiled edamame with salt]]
Pods may be boiled in water, steamed, or microwaved. The ends of the pod are sometimes cut before boiling or steaming. The most common preparations use salt for taste, either dissolved in the boiling water before introducing the soybean pods or added after cooking.

Edamame is a popular side dish at Japanese [[izakaya]] restaurants with local varieties being in demand, depending on the season.<ref>{{cite book|title=Drinking Japan: A Guide to Japan's Best Drinks and Drinking Establishments|date=Jan 14, 2014|publisher=Tuttle Publishing|page=20|last1=Bunting|first1=Chris}}</ref> Salt and garlic are typical condiments for edamame. In Japan, a coarse salt wet with [[brine]] is  preferred on beans eaten directly from the pod.<ref>{{cite book|last1=Ono|first1=Tadashi|title=The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables|date=2011|publisher=Crown Publishing Group|isbn= 978-1580087377|page=7}}</ref><ref>{{cite book|last1=Shurtleff |first1=William |author-link=William Shurtleff |last2=Aoyagi |first2=Akiko|author-link2=Akiko Aoyagi |title=History of Edamame, Green Vegetable Soybeans, and Vegetable-Type Soybeans|publisher=Soyinfo Center|isbn=978-1-928914-24-2|url=http://www.soyinfocenter.com/pdf/133/GVS.pdf|year=2009}}</ref>

===Storage===
Edamame purchased fresh is preferably eaten the same day, with flavor [[Biodegradation|degradation]] being noticeable in as few as 10 hours after harvest.<ref name="SoyResearch" /> However, fresh edamame will stay edible for three days when stored in the refrigerator. Damaged pods brown more rapidly however, mainly due to the [[enzyme]] [[polyphenol oxidase]].<ref name="SoyResearch" /> If stored fresh, the pods should be kept [[humid]] to prevent discoloration and [[wilting]]. This can be accomplished by wrapping the pods in plastic or another material which traps moisture.

Freezing fresh edamame is another option for maintaining good quality over a few months.<ref>{{cite web|last1=Daley|first1=Bill|title=Edamame|url=https://www.chicagotribune.com/2007/03/07/edamame-2/|website=Chicago Tribune|date=7 March 2007 |access-date=2015-05-07}}</ref> Fresh edamame should be [[Blanching (cooking)|blanched]] first before being frozen.<ref>{{cite web|url=http://nchfp.uga.edu/how/freeze/blanching.html|publisher=National Center for Home Food Preservation|title=HFreezing|date=2014-05-28}}</ref>

===Eating ===
Edamame can come in two forms: pods or beans. Edamame beans are easy to eat and can be cooked just like any other type of beans. The edamame pods require using the teeth or fingers to slide the edamame beans into the mouth, after which the pods (or shells) are discarded.{{citation needed|date=March 2021}}

<gallery mode="packed" widths="150px" heights="150px">
File:Edamame from Asakuma Sushi & Poke.jpg
File:Wok-fried edamame by joyosity.jpg
File:Lunch at Kaze Sushi.jpg|With [[sushi]]
File:Bento Box Israel.jpg|In a [[bento]]
</gallery>