Edamame is an immature soybean in the pod, found in East Asian cuisines. The pods are boiled, steamed, or raw when they are outside the pods. It is called in Japanese むきめめ /muki-me-me/ "peeling".
Soybeans were first cultivated in China some 7 000 years ago. "Edamame" term dates from the year 1275, when a Japanese monk wrote a thank you note.
枝豆スナック (Japanese)
/eda:-ma-me: sna-ku:/
枝豆 "stem beans"
毛豆 (Chinese)
/mao-dou/ "fur peas bean/
Serves 4
pound (500 g) frozen edamame beans
4 garlic cloves, minced
1 Tbs. (15 g) ginger
1 Tbs. (15 ml) each: organic maple syrup and sesame oil
2 Tbs. (30 ml) each: soy sauce (or gluten-free liquid aminos) and sriracha
1 tsp. (5 ml) organic lemon juice
一 Sauté the sesame oil, garlic and ginger in a pan at medium low heat until golden brown.
二 Add the sriracha, soy sauce/liquid aminos, maple syrup, and lemon juice, mix.
三 Add the edamame beans, toss, and cook until heated through, about 5-10 minutes.
