Editing Edamame (section)

===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>