Edamame 枝豆 or Maodou 毛豆
In Japan: 枝 / eda / "branch or stem" + 豆 / mame / "bean" documented in the year 1275
In China: 毛 / mao / "fur" + 豆 / dou / "bean" cultivated some 7000 years ago
It is a (gluten-free) soybean which is high in protein, may lower cholesterol, does not raise blood sugar, rich in vitamins and minerals, and may reduce the risk of several age- and lifestyle-related conditions.
枝豆のおかず
/edamame no okazu/
毛豆配菜
/máodòu pèi cài/
plant
bean
Serves 4
2 Tbs. (30 ml) olive oil
2 organic leeks or 1 bunch of scallions, white and pale green parts, thinly sliced
1/4 cup (60 ml) organic vegetable stock
2 cups (260 g) each organic: asparagus (cut into bite size pieces) and edamame (out of the shell)
1/4 cup (30 g) minced organic chives
1 tsp. (5 g) organic lemon zest
1 Tbs. (15 ml) organic lemon juice
~Japanese and Chinese numbers~
一. Heat the oil in a pot over medium-high heat until shimmering.
二. Sauté the leeks/scallions 5-7 minutes.
三. Add the stock, edamame, and asparagus. Cook a minute or two.
四. Remove and season with chives, lemon zest, and juice.
いただきます
/itadakimasu/
lit. I will humbly accept it
开吃
/kāi chī/
lit. start eating
