Enjoy the appeal and nutrition of edamame from summer to autumn

With the arrival of summer comes edamame season. Edamame is one of Japan's most representative summer foods, loved by many for its fresh and unique flavor. In this article, we'll explore the characteristics of edamame, when it's in season, its nutritional value, and delicious ways to eat it

Characteristics of Edamame

Edamame refers to young soybeans. They are harvested when the soybeans are not yet ripe and are eaten whole. As the name suggests, edamame can be eaten whole, giving you the unique texture and flavor. In Japan, they are commonly boiled or steamed in salt and eaten with salt

Edamame season

Edamame is in season from summer to early autumn. As a symbol of summer, it is often enjoyed at izakayas and at home dinner tables. However, one of the attractions of edamame is that it can be enjoyed all year round. Imported edamame is available in spring and autumn, and frozen edamame is available all year round

Nutritional value of edamame

Despite their small size, edamame beans are packed with nutrients. Their main nutritional components include protein, dietary fiber, vitamin C, calcium, and iron, and they are especially rich in protein. Edamame beans are also low in calories yet provide a feeling of satisfaction, making them a recommended food for those on a diet

Introducing delicious recipes using edamame

Edamame is usually enjoyed simply boiled in salt, but there are many other delicious ways to eat it. Here are some ideas:

Spicy stir-fried edamame and konjac recipe

This recipe uses fresh edamame and konjac, a spicy stir-fry dish perfect for summer and autumn, adding color and flavor to your dinner table. Try this easy and delicious recipe and enjoy the flavor and texture of summer vegetables

material

• Edamame beans (with pods)... 400g
• Konjac... 1 piece
• 1 red pepper
• Salt, sesame oil, sake, sugar, soy sauce

How to make it

1. Wash the edamame beans, sprinkle with 1 tablespoon of salt, boil in hot water, drain in a colander and remove from the pods
2. Tear the konjac into bite-sized pieces, boil briefly, and drain
3. Heat 2 tablespoons of sesame oil in a frying pan and fry the konjac and deseeded red chili peppers
4. Add 3 tablespoons of sake, 1-2 tablespoons of sugar, and 1-2 tablespoons of soy sauce and stir-fry quickly, then add the edamame and mix, seasoning with a little salt. This spicy and appetizing dish combines seasonal edamame and konjac. The fragrant sesame oil and spiciness add a nice accent, allowing you to enjoy the refreshing flavor of summer vegetables. Try this recipe and enjoy the flavors of the season

Spicy stir-fried edamame and konjac recipe: Enjoy the flavor and texture of summer vegetables

This recipe, made with a combination of seasonal edamame and konjac, is a spicy and appetizing dish. The fragrant sesame oil and spiciness add a nice accent, allowing you to enjoy the refreshing flavor of summer vegetables. We encourage you to try this recipe and enjoy the flavors of the season

material

• Edamame beans (with pods)... 400g
• Konjac... 1 piece
• 1 red pepper
• Salt, sesame oil, sake, sugar, soy sauce

How to make it

1. Wash the edamame beans, sprinkle with 1 tablespoon of salt, boil in hot water, drain in a colander and remove from the pods. Tear the konnyaku into bite-sized pieces, boil briefly and drain
2. Heat 2 tablespoons of sesame oil in a frying pan and fry the konjac and deseeded red chili peppers
3. Add 3 tablespoons of sake, 1-2 tablespoons of sugar, and 1-2 tablespoons of soy sauce and stir-fry quickly, then add the edamame beans, mix, and season with a little salt

Boiled Edamame: A simple and delicious summer snack recipe

How to make boiled edamame in salt

Edamame is a delicious summer vegetable. It can be enjoyed simply by boiling it in salted water. Below are instructions on how to boil edamame in salted water

1. Cut the edamame soybeans into a neat shape, leaving some of the stems intact, and separate them into individual pods
2. Rinse thoroughly with water, drain in a colander, sprinkle with plenty of salt and coat the pods
3. Put the edamame in plenty of boiling water, bring to a boil, then boil for 5 to 6 minutes, then drain and spread out in a colander
4. If you try one and it is too bland, sprinkle a little salt on it, fan it with a fan to cool it down, and then serve it in a bowl

Edamame beans will have a vibrant color if you cool them quickly after boiling. Edamame boiled in salt makes a great accompaniment to beer or other alcoholic beverages. You can also use frozen edamame, which is delicious, so please give it a try

summary

Seasonal edamame beans are vibrant green and rich in nutrition, containing a balanced amount of protein, carbohydrates, fat, calcium, and vitamins. Their soft texture and flavor make them perfect for salads, snacks, and aperitifs, adding a lively touch to your summer dinner table. Enjoy a variety of healthy and delicious meals while savoring edamame

Introducing our special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.