Edamame

Edamame are immature soybeans harvested while still green, a staple of Japanese and broader Asian cuisine. They have a delicate, slightly sweet flavour with a nutty undertone and a firm yet tender texture. Traditionally, they are boiled or steamed in their pods and served with sea salt as a light appetiser or snack. Nutritionally, they are highly valuable, rich in plant-based protein, fibre, vitamins, and minerals. While long popular in Asian restaurants, edamame have become a trendy snack in Western cuisine as well. Shelled edamame can be added to salads, soups, rice bowls, or blended into dips and spreads.