Last time I went home I found a tasty new treat; my parents were munching on a curious Japanese bean by the name of edamame.

As far as I could tell, edamame is somewhat of a fad.  Microsoft Word thinks I’m trying to spell “examine,” if that is any indicator of its cultural relevance.  It certainly wasn’t a part of my world growing up, but it seems to be gradually steeping into my consciousness.  Bags of frozen edamame have started popping up in grocery stores, and I keep finding more and more recipes featuring the beans.  Still, I was a bit surprised to find them waiting for me in my parents’ kitchen seeing as my parents aren’t really foodies (they aren’t culinary backwards or living under a rock, but they aren’t food fashion victims following any and every culinary trend either).  It would seem that edamame might be making a transition from a flash-in-the-pan “it” entrée to a regular member of the everyday American meal plan. Why wouldn’t it though?  It is the rare combination of nutritiously guilt-free and addictively appetizing foodstuff.  Add the fact that it’s ridiculously simple to prepare and we have a definite contender for plate space.

Maybe I’m getting a bit ahead of myself;

 edamame isn’t exactly a household name, it might be on its way, but it isn’t quite there.  I think many people might empathize with my girlfriend, whose response to “edamame” was “what?”  So in case there is any confusion, “edamame” refers to a soy bean.  Not just any soy bean though, these beans are harvested at 80% maturity.  “Edamame” is Japanese for “twig bean” or “branch bean” because the under ripened bean pods are harvested with a little bit of stem still attached.  Other names include “vegetable soybeans,” “garden soybeans,” “green soybeans,” and “maodau” (Chinese for “hairy bean”).  But since the late 1990s “edamame” has become the preferred term, and just so we’re all on the same page, it’s pronounced “ay-duh-MAH-may.”

Soybeans are very nutritiously high in proteins and oils, but they aren’t exactly appetizing when eaten fully mature and whole. For one, the mature soybean never really develops a subtle flavor or texture, but instead stays very firm.  Additionally, the ripe beans contain a lot of fibers and other substances that can make a person very gassy (which is never a good thing).  For these reasons, the beans are harvested early when they taste a bit sweeter and their composition is more forgiving on the digestive tract.  You may have noticed that while whole ripened beans are hard to find, an abundance of soy products, like soy sauce or tofu, exists.  That’s because the beans also become more tolerable when allowed to ferment, or when slightly processed to utilize the soybean’s potential.

The beans are easily prepared and make a great dinner side dish, or an after school snack for dorm-dwellers.  My mom scooped frozen edamame into a bowl, cracked sea salt over it, and let it thaw for a few hours.  For a faster process, place frozen or fresh pods into a pot (or bowl for microwave users) with water and salt and bring everything to a quick boil, rinse, season to taste, and serve.  The beans are cooked in thick inedible pods, which can be crack open with teeth or fingers.  I found them a little addicting with the sea salt – they have a buttery taste and just enough crunch.  This simple salt and water preparation is very popular, but the beans can be used as an ingredient in a larger dish as well.  I’ve seen recipes for soups, salads, and stir fries that all feature edamame in some delicious way.  Being such a versatile bean, it can easily make its way into the average cook’s repertoire.