Editing Edamame

{{Short description|Immature soybean pod used as a specialty food}}
{{For|the song|Edamame (song)}}
{{Infobox food
| name = Edamame
| image = Edamame by Zesmerelda in Chicago.jpg
| image_size = 300
| caption = Boiled green [[soybean]]s in the pod
| course = [[Appetizer]], [[side dish]]
| main_ingredient = [[Soybean]]s
}}

{{nihongo|'''Edamame'''|枝豆||extra={{IPAc-en|ˌ|ɛ|d|ə|ˈ|m|ɑː|m|eɪ}}{{citation needed|date=February 2024}}}} is an East Asian dish prepared with immature [[soybean]]s in their pods, which are boiled or steamed, and may be served with salt or other condiments. The dish has become popular across the world because it is rich in vitamins, dietary fiber, and [[isoflavones]].<ref name="NIH">{{cite journal
  | title = Editorial: Everything edamame: Biology, production, nutrition, sensory and economics
  | author = Martin M. Williams, II
  | journal = Frontiers in Plant Science
 | publisher = [[United States National Library of Medicine|National Library of Medicine]]
  | date = 27 July 2022
  | volume = 13
 | doi = 10.3389/fpls.2022.976008
 | pmid = 35968089
 | pmc = 9363820
 | doi-access = free
 }}</ref> When the beans are outside the pod, the term '''mukimame''' is also sometimes used in Japanese.<ref>
{{cite journal |last1=Johnson |first1=D. |last2=Wang |first2=S. |last3=Suzuku |first3=A |date=1999 |title=Edamame: A vegetable soybean for Colorado |url=https://www.hort.purdue.edu/newcrop/proceedings1999/v4-385.html |journal=Perspectives on New Crops and New Uses |pages=385–387 }}
</ref> Edamame is a common side dish in [[Japanese cuisine]] and as an appetizer to alcoholic beverages such as beer or [[shōchū]]. As an ingredient, edamame is found in both sweet and savory dishes such as [[takikomi gohan]], [[tempura]], and [[zunda-mochi]].

==Name==
[[File:塩振り (38467083232).jpg|left|thumb|Edamame and [[shōchū]]]]
In [[Japanese language|Japanese]], the name ''edamame'' is commonly used to refer to the dish. It literally means "stem beans" (枝 ''eda'' = "branch" or "stem" + 豆 ''mame'' = "bean"), because the beans were often sold while still attached to the stem.

In [[Chinese language|Chinese]], ''maodou'' is used commonly to refer to the dish, which literally means "fur [[pea]]s" (毛 ''máo'' = "fur" + 豆 ''dòu'' = "bean").

==History==
Soybeans were first cultivated in China some 7000 years ago, while the earliest documented reference to the term "edamame" dates from the year 1275, when the Japanese monk [[Nichiren]] wrote a note thanking a parishioner for the gift of "edamame" he had left at the temple.<ref name="soyinfocenter.com">[http://www.soyinfocenter.com/books/133 History of Edamame, Green Vegetable Soybeans, and Vegetable-Type Soybeans (1275–2009)].</ref>
In 1406, during the [[Ming dynasty]] in China, the leaves of the soybeans were eaten and during outbreaks of famine; it was recommended that citizens eat the beans whole or use them ground up and added to flour. Centuries later, in China, in 1620, they are referred to again, but as ''maodou'', which translates to the term "hairy bean". They are found in the records of the Runan vegetable gardens, where they are stated as having a medicinal purpose, as well as being a snack food.{{citation needed|date=April 2021}} Edamame appeared in [[haikai]] verse in Japanese in the [[Edo period]] (1603–1868), with one example as early as 1638.<ref name="kokugo">{{cite encyclopedia |encyclopedia=Nihon Kokugo Daijiten |title=枝豆 |trans-title=Edamame |url=http://rekishi.jkn21.com/ |access-date=2012-06-06 |year=2012 |publisher=Shogakukan |location=Tokyo |language=ja |oclc=56431036 |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=2007-08-25 }}</ref>
[[File:Edamame by Augapfel.jpg|thumb|A plate of boiled edamame]]
They were first recognized in the United States in 1855, when a farmer commented on the difficulties he had shelling them after harvest. In March 1923, the immature soybean is first referred to in text in the United States in the book "The Soybean" by C. V. Piper and Joseph W. Morse. In this book, they are first pictured and shown as being eaten out of open shell pods. The first nutritional facts about them are published and some recipes are included, as they were a new type of vegetable to the public.<ref name="soyinfocenter.com"/> The earliest recorded usage in English of the word ''edamame'' is in 1951 in the journal ''Folklore Studies''.<ref>{{cite encyclopedia | encyclopedia = Oxford English dictionary | title = Edamame, n. | url = http://www.oed.com | access-date = June 6, 2012 | edition = 3rd |date=March 2012 | publisher = Oxford University Press | location = Oxford, England | lccn = 2002565560 | oclc = 357047940}}</ref> 

Writing in the ''[[New York Times]]'' in 1999, food writer [[Florence Fabricant]] reported that frozen edamame beans were starting to be sold in supermarkets and speciality food retailers in New York and New Jersey.<ref>{{cite news | last =Fabricante | first =Florence | title =Salted Soybean Pods Seek a Niche in the Home | newspaper =[[New York Times]] | location = | pages = | language = | publisher = | date =January 27, 1999 | url =https://www.nytimes.com/1999/01/27/dining/food-stuff.html?searchResultPosition=4 | accessdate =September 20, 2024 }}</ref> ''Edamame'' appeared as a new term in the [[Oxford English Dictionary]] in 2003 and in the [[Merriam-Webster]] dictionary in 2008.<ref>{{cite encyclopedia |encyclopedia=Jōhō chishiki imidas |title=Edamame |url=http://rekishi.jkn21.com/ |access-date=June 6, 2012 |language=ja |year=2012 |publisher=Shūeisha |location=Tōkyō |oclc=297351993 |url-status=dead |archive-url=https://web.archive.org/web/20070825113418/http://rekishi.jkn21.com/ |archive-date=August 25, 2007 }}</ref>

In 2008, the first soybeans grown in Europe were sold in grocery stores as edamame and eaten as an alternative source of protein.<ref>{{cite web |last1=Prince |first1=Rose |title=British grown edamame beans arrive in supermarkets |url=https://www.telegraph.co.uk/foodanddrink/recipes/4030778/British-grown-edamame-beans-arrive-in-supermarkets.html |website=The Telegraph |date=31 December 2008 |access-date=2015-05-07}}</ref>

==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>

==Nutrition==
{{nutritional value
| name = Edamame, frozen, prepared
| kJ = 507
| water = 72.8 g
| protein = 11.9 g
| fat = 5.2 g
| carbs = 8.9 g
| fiber = 5.2 g
| sugars = 2.18 g
| calcium_mg = 63
| iron_mg = 2.27
| magnesium_mg = 64
| phosphorus_mg = 169
| potassium_mg = 436
| zinc_mg = 1.37
| manganese_mg = 1.024
| selenium_ug = 0.8
| vitC_mg = 6.1
| thiamin_mg = 0.2
| riboflavin_mg = 0.155
| niacin_mg = 0.915
| pantothenic_mg = 0.395
| vitB6_mg = 0.1
| folate_ug = 311
| vitA_ug = 15
| vitE_mg = 0.68
| vitK_ug = 26.8
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/168411/nutrients Link to USDA Database entry]
}}
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".<ref>[http://www.csrees.usda.gov/nea/ag_systems/sri/sustain_ag_sri_sare_beans.html USDA government article about edamame] {{Webarchive|url=https://web.archive.org/web/20080704200144/http://www.csrees.usda.gov/nea/ag_systems/sri/sustain_ag_sri_sare_beans.html |date=2008-07-04 }}.</ref> Frozen, prepared edamame beans are 73% water, 12% [[protein]], 9% [[carbohydrate]]s, and 5% [[fat]]. A 100-gram reference serving of edamame provides {{convert|507|kJ|kcal|abbr=off}} of [[food energy]], and rich amounts (20% or more the [[Daily Value]], DV) of [[protein]], [[dietary fiber]], and [[micronutrient]]s, particularly [[Folic acid|folate]] (78% DV), [[manganese]] (49% DV), and [[vitamin K]] (26% DV) (table). The fat content in edamame supplies 361&nbsp;mg of [[omega-3 fatty acid]]s and 1794&nbsp;mg of [[omega-6 fatty acid]]s.<ref>{{cite web | url = http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/9873/2| title =  Edamame nutrition profile (frozen, prepared) | publisher=NutritionData | access-date = 2012-03-24}}</ref>

==References==
{{Reflist}}

== External links ==
{{Commons category|Edamame}}
* [https://babel.hathitrust.org/cgi/pt?id=coo.31924073919445&view=1up&seq=13 The Soybean] Piper, C. V. (Charles Vancouver)., Morse, W. Joseph. (1923). New York: McGraw-Hill Book Company, Inc.

{{Soy|state=expanded}}

[[Category:East Asian vegetables]]
[[Category:Korean vegetables]]
[[Category:Pod vegetables]]
[[Category:Soy-based foods]]
[[Category:Vegetarian dishes of China]]
[[Category:Vegetarian dishes of Japan]]