Soramame season, how to choose, and delicious recommended recipes

These beans, known as soramame or soramame, are multifaceted ingredients. Unripe foods are enjoyed as green vegetables, and when matured they are also used as dried beans. The name comes from the characteristic that the pods grow upwards. Its existence has been confirmed in Italy and Spain in particular since the Neolithic period, and it was introduced to Japan in the 8th century. In this article, we will introduce in detail the seasons of silkworm beans, how to choose them, and how to eat them deliciously.

Seasonality and how to choose

Soramame is generally harvested from the middle of summer to early autumn, but in season, early summer. During this time of year, the deliciousness will be even greater. The key to choosing is to choose one with a bright green pod and a light white pod. Also, lightly press to make sure the fruit inside is firmly inside.

Delicious ways to eat

The simplest way to eat silkworm beans is to boil them in salt. However, it is also made into sweet stews, soups, and butter stews, making it useful in many recipes, both in Japanese, Western and Chinese. It's especially great to enjoy with a chilled beer in the hot season.

Recipe using a wide bean: Stir-stewed and stir-fried beef with oyster sauce flavor

Soramame is a commonly used ingredient not only in Japanese cuisine but also in Chinese cuisine. This time, we will introduce two recipes: Japanese "hisui-boiled" using bura beans and Chinese-style "fried beef and bura beans." Both are easy to make and allow you to enjoy the deliciousness of the beans.

Thick stew

Ingredients (serves 4, about 90kcal)

• Fra beans (sayatsuki): 400g
• Sugar and salt

1. Remove the beans from the pods, peel the thin skin and peel one piece into two pieces.
2. Put 1 cup of water in a pot and heat it, add 1 cup of sugar and just over 1 teaspoon salt and bring to a boil.
3. Add the beans, simmer for 4-5 minutes, cook them, and then cool in a colander.
4. Soak the beans in the cooled broth, then thoroughly soak in the fridge, then put in a bowl.

Chinese-style stir-fried beans with beef and flak beans

Ingredients (serves 4, about 250kcal)

• Fra beans (sayatsuki): 700g
• Green onion (diagonal slices): 5cm
• Ginger (thin slices): 1-2 pieces
• Thinly sliced ​​beef: 300g
• Oyster sauce: 1 tbsp
• Salt, soy sauce, sake, hard flour, salad oil, sesame oil

1. Remove the beans from the pods and peel off the thin skin.
2. Cut the beef into bite-sized pieces, sprinkle it with 1 tablespoon soy sauce, 1 tablespoon of sake, and a little bit of hard flour.
3. Heat 2-3 tablespoons of salad oil in a wok and fry the green onions and ginger over low heat.
4. Once the scent is incredible, add the beef and stir-fry over high heat, and when the colour changes, add oyster sauce and 1 tablespoon soy sauce.
5. Finally, add the beans and stir-fry them quickly, then add 1-2 tsp sesame oil to add a flavour.

Both recipes are easy to make, so please try them out. The fresh flavor of the bura beans match perfectly with the flavor of each recipe.

Introducing our special recipes for epi recipes

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.

Boiled pumpkin

Pumpkins have a charming sweetness. Cut items are fine too. The dispenser lid makes it easier to prevent boiling.