Japanese dish of salted green soybeans boiled in their pods?
Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water and not served with salt. When the beans are outside the pod, the term mukimame is also sometimes used in Japanese.
Japanese dish of salted green soybeans boiled in their pods and served still in their pods?
Edamame
Edamame
Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water and not served with salt. When the beans are outside the pod, the term mukimame is also sometimes used in Japanese.
Japanese dish of salted green soybeans boiled in their pods and served outside the pod?
mukimame
Edamame
Edamame
https://en.wikipedia.org/wiki/Edamame
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".
Edamame
Edamame is the name of a Japanese dish that consists of salted green soybeans that are boiled and still served in their pods. Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. When the beans are served outside their pods, the term mukimame is also sometimes used for the dish. 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."