Enjoy the spring delicacy, broad beans, to the fullest! From how to choose the freshest ones, to preparation, cooking methods, and stylish recipe ideas

As spring arrives, broad beans, with their vibrant green pods, appear in stores. Many people may simply boil them in salt water every year, but broad beans are actually an ingredient whose flavor and texture can be greatly enhanced with just a few simple tips. This time, based on a column by a registered dietitian, we will introduce everything from the basics of broad beans to tips on preparation, various ways to eat them, and even some stylishアレンジ recipes

What kind of bean is a broad bean? Origin of the name and varieties

The name "soramame" (broad bean) comes from the fact that the pods grow pointing upwards towards the sky. Strangely, as they ripen, they turn downwards, a sight that is also endearing. They are also sometimes written as "kaimame" (silkworm bean) because they are in season around the time silkworms spin their cocoons, and the shape of the pod resembles a cocoon

While there are various varieties both domestically and internationally, the one you'll mostly see in Japanese supermarkets and greengrocers is a variety called "Issun Soramame." These beans are large and satisfying to eat, and offer a delightful balance of sweetness and a fluffy texture

Its peak season is from late April to around June. Because its availability period is short, it's one of those ingredients you should actively incorporate into your diet while it's on the shelves

How to choose delicious broad beans

If you're buying something in season, you'll want to choose the freshest one possible, right? Please consider the following points

Broad beans spoil very quickly. Since the flavor is lost when the beans are exposed to air, it's best to choose broad beans in their pods and remove them just before eating. Cook them as soon as possible after purchase

Storage methods: Two ways to maintain freshness

Store in the refrigerator

If you plan to eat them soon, place them in a storage bag with the pods still attached and put them in the vegetable compartment of your refrigerator. Since they lose freshness quickly, it's best to eat them within 2-3 days

frozen storage

If you buy in bulk or want to stock up while they're in season, freezing is a convenient option. Boil them briefly in salted water, then place them in a freezer bag and freeze; they can be stored for about a month. After thawing, they're suitable for use in stir-fries, soups, and other cooked dishes

Preparing broad beans: A little extra effort makes all the difference in taste

How to handle the pod

There are two methods for boiling peas: boiling them in their pods, or boiling them after removing the peas from the pods. Both methods will result in delicious peas, but each method requires specific preparation

Making incisions is the key point

It's important to make a small incision in the beans or pods before boiling them

• If boiling with the pod: Make a cut at both ends of the pod.
• If boiling after removing the beans: Make a cut on the opposite side of the black part (ohaguro) of the bean.

Doing this makes the beans cook more easily and allows the salt to penetrate deeper. Just this simple step makes a big difference in the final flavor

Tips for boiling in salt water

Adding salt when boiling broad beans isn't just for flavoring. It helps preserve the beans' vibrant green color, resulting in a more visually appealing dish. The boiling time isapproximately 2 minutes. Be careful not to overcook them, as they will lose their texture if they become too soft.

Various ways to eat broad beans

Classic boiled in salt water

The classic way to enjoy broad beans is simply boiling them in salted water and eating the tender, fluffy beans as they are. Whether you prefer to eat them with the thin skin on or peel them, enjoy them however you like. They pair perfectly with a cold beer and make a great accompaniment to a spring evening drink

Deep-fried and roasted broad beans

Grilling them in their pods or deep-frying the beans after removing them from the pods are also recommended. Grilled broad beans are steamed and cooked inside the pod, offering a different sweetness and aroma compared to boiled broad beans. Deep-fried broad beans have a crispy exterior and a fluffy interior, making them a delicious snack with just a sprinkle of salt

Mixed dishes and salads

Salads and side dishes using boiled broad beans are easy and recommended. Sesame dressing and tofu dressing make great side dishes for Japanese meals. Simply dressing them with olive oil and lemon creates a simple Western-style salad

Soup/Potage

Blending broad beans in a blender to make a potage brings out their gentle sweetness and smooth creaminess. Simply combining them with milk or cream makes a lovely spring dish. Making a batch during the season and freezing it is also a good idea

Stir-fry and broad bean rice

You can add boiled broad beans directly to stir-fries, or use them in mixed rice dishes or pilafs. Broad bean rice is a classic spring dish, and mixed rice with salted kelp is an easy and delicious option

A spring-like arrangement! Broad bean crème brûlée

Broad beans offer a completely different experience when used in desserts compared to boiling or stir-frying. Their subtle sweetness and ability to form a smooth puree make them ideal as a base for the traditional French dessert, crème brûlée. A delicate green cream emerges from beneath a crisp caramel layer, creating a delightful springtime treat

Ingredients (for 4 people)

Broad beans (frozen)... 100g Milk... 75ml Egg yolks... 1 and 1/2 Granulated sugar... 20g Heavy cream... 100ml Brown sugar or cassonade (for finishing)... appropriate amount

How to make it

1. Prepare the broad beans and preheat the oven. Boil the broad beans until tender, peel off the thin skin, and measure out 50g. Preheat the oven to 160°C.

2. To make the puree, blend the broad beans and milk in a blender until smooth.

3. Combine the batter . Transfer the puree to a bowl, add the egg yolks and granulated sugar, and mix well.

4. Add the heavy cream. In a separate saucepan, heat the heavy cream until just before boiling, then gradually add it to the bowl from step 3 while stirring.

5. Remove any bubbles from the surface of the batter to be baked in a water bath , and pour it into a heat-resistant shallow dish (approximately 60ml capacity). Place the shallow dish in a deep baking pan, pour in enough hot water to reach about half the depth of the dish, and bake in a 160°C oven for about 15 minutes.

6. To cool rapidly , gently shake the plate until the batter no longer moves, then remove it and cool it quickly by placing it in ice water.

7. For the final caramelization , sprinkle a thin layer of brown sugar or cassonade on the surface and caramelize it with a gas burner or a heated spoon. Chill thoroughly in the refrigerator and it's ready to serve.

for the finishing touchcassonaderesults in a richer sweetness and a more evenly dissolving texture, creating a more fragrant and crispy surface.

Items that are useful for enjoying broad beans

• Vacuum storage bag set: Useful for freezing broad beans purchased in bulk. By removing as much air as possible, you can preserve their fresh, seasonal flavor for longer.
• Hand blender (stick mixer): Very useful for making purees for soups and crème brûlée. It's easy to use even with small amounts of liquid, and the fact that there's less washing up is a great advantage.
• Kitchen torch (gas burner): An essential item for finishing crème brûlée. It allows for even caramelization, resulting in a significantly more beautiful finish.
• Ramekin (heat-resistant shallow dish) set: If you want to make a truly authentic crème brûlée, a dedicated shallow dish is very convenient. A size of around 60ml is easy to use and recommended.
• Cassonade (French brown sugar): This is a classic sugar for finishing crème brûlée. It melts evenly and caramelizes without unevenness, making it easy to create a crispy texture.

The short season is what makes broad beans so appealing

Broad beans are only available in stores for a short time each year. That's why, when you see them in season, be sure to pick some up. A simple dish of boiled broad beans with salt, or a more elaborate dessert, will add a rich touch to your spring table. Just remembering a few tips for preparing them will make them taste even better than usual. This spring, be sure to enjoy broad beans in a variety of ways

Introducing special recipes from EpiRecipe!

Rape blossoms, broad beans and scallop fritters

Fritters made with plenty of seasonal ingredients.
The ingredients change with the seasons, and they're finished with a refreshing balsamic sauce.

Rape blossom, broad bean and shrimp salad

Cherry tomatoes release moisture over time and make the whole salad soggy, so add them at the end

Oven-baked cod, milt and broad beans

Blanching the cod milt with lemon removes any unpleasant odor.
Please enjoy it while it's still warm.

Rice with rice with beans and salmon

This fish dish requires no cooking and is perfect for those living alone who don't cook often. It's packed with the nutrients of fish and its vibrant colors evoke the feeling of spring. For more information
on the ingredients used in this recipe, please refer to this page: [blogcard url="/recipe/449/"]

Boiled broad beans in salt

Cutting slits in the beans with a knife will make it easier to peel the skin. When boiling the beans, use plenty of water