Soramame season, how to choose, and delicious recommended recipes

Broad beans, also known as fava beans or broad beans, are a multifaceted food ingredient. They are enjoyed as a green vegetable when immature, and when mature, they are used as dried beans. Their name comes from the upward-growing nature of their pods. Their existence has been confirmed in Italy and Spain since the Neolithic period, and they were introduced to Japan in the 8th century. In this article, we'll take a closer look at broad beans, including when they're in season, how to choose them, and how to enjoy them

Seasonality and how to choose

Broad beans are generally harvested from midsummer to early autumn, but are especially in season in early summer. At this time, they are especially delicious. The key to choosing broad beans is to look for bright green pods with a thin layer of white fuzz. Also, lightly press them to make sure the beans are firmly inside

Delicious way to eat it

The simplest way to eat broad beans is to boil them in salt. However, they can also be simmered in sweet stews, soups, or simmered in butter, and are a staple in many recipes, regardless of whether they are Japanese, Western, or Chinese. Enjoying them with a cold beer is especially delicious, especially in the hot season

Recipes using broad beans: Jade stew and oyster sauce-flavored beef stir-fry

Broad beans are an ingredient that is often used not only in Japanese cuisine but also in Chinese cuisine. This time, we will introduce two recipes using broad beans: a Japanese dish called "Hisui-ni" and a Chinese-style "Beef and Broad Bean Stir-fry." Both are easy to make and allow you to enjoy the deliciousness of broad beans

Boiled jade

Ingredients (4 servings, approximately 90kcal)

• Broad beans (with pods): 400g
• Sugar and salt

1. Remove the broad beans from the pods, peel off the thin skin and separate each bean into two pieces
2. Put 1 cup of water in a pot and heat it, then add 1 cup of sugar and a little less than 1 teaspoon of salt and bring to a boil
3. Add the broad beans and simmer for 4-5 minutes to cook through, then cool in a colander
4. Soak the broad beans in the cooled broth, leave in the refrigerator to allow the flavors to soak in, then serve in a serving dish

Chinese-style stir-fried beef and broad beans

Ingredients (4 servings, approximately 250kcal)

• Broad beans (with pods): 700g
• Green onion (sliced ​​diagonally): 5cm
• Ginger (thinly sliced): 1-2 pieces
• Thinly sliced ​​beef: 300g
• Oyster sauce: 1 tablespoon
• Salt, soy sauce, sake, potato starch, salad oil, sesame oil

1. Remove the broad beans from the pods and peel off the thin skin
2. Cut the beef into bite-sized pieces and coat with 1 tablespoon of soy sauce, 1 tablespoon of sake, and a little potato starch
3. Heat 2-3 tablespoons of salad oil in a wok and fry the green onions and ginger over low heat
4. Once the aroma comes out, add the beef and stir fry over high heat. Once the color changes, add the oyster sauce and 1 tablespoon of soy sauce
5. Finally, add the broad beans and stir-fry quickly, then add 1 to 2 teaspoons of sesame oil to add flavor

Both recipes are easy to make, so please give them a try. The fresh flavor of the broad beans complements the flavor of each recipe perfectly

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.