Edamame beans are commonly referred to as green soybeans or, in Japan, moo hair (moonsu in Japanese). Although the term edamame appeared in the Oxford English Dictionary only recently, moo hair has been eaten and consumed as a staple food for generations of people. In today’s world, as part a healthy eating plan eating edamame (or moo hair) is not a foreign concept. It can even be considered an essential part of Asian life.
Edamame is a kind of soybean that is yellow in color. When its mature, the beans are reddish , hence the name jama dame. Edamame can be used in many Asian countries as an appetizer. Typically, it is served with Japanese rice this dish is simple to make and healthy, too. Edamame is usually served in Japan with Japanese miso soup, called mochi.
There are a variety of soybeans however the most well-known is the edamame beans, which is all over Asia. 毛豆 Edamame beans are cultivated in various types of paddies. The majority of soybeans grown in Japan are located in what is called pads of hibiscus. These are low-growing, round soybeans that are suitable for consumption with high nutritional value.
The other type of soybean that is a staple food is the black-eyed peas (naturally green in color). They are also naturally green, but the black-eyed beans have their membranes removed from the outside so that the green pods are able to be seen on the surface. Both of these varieties of soybeans are grown in the United States, primarily in the northern portion of the country. Soybeans are a popular choice for animal feed in Japan in Japan, where they are used to make hot dogs and salsas.
Soybeans can also be grown in other regions of the globe as well, including South America. Pinto beans are the main food of the Andes people. They are also the main food for the lowland tropical regions of South America and Central America. Pinto beans are used to make sauces, tamales, and soups. Even in Europe the people eat soybeans for protein, although they still consume beef.
There are two types of soybeans: textured and bran-fomented. Textured soybeans can be cooked when still in their shells. This can involve the soaking of dry beans that are not seasoned and then grinding into a fine paste to cook. Bran-fomented soybeans do NOT require cooking. Instead they are fermented and placed in water to produce an oily liquid. The liquid can be used in the exact same way as soymilk, however it is a great source of fiber and contains more nutrients than regular soybeans. Sprouted soybeans are rich in protein, especially the casein variety.
One of the more popular legumes in the U.S., green soybeans are readily available at health food stores, co-ops and on the internet. This versatile vegetable can be cooked in many ways, such as boiling steaming, sauteing or grilling. Green beans can be eaten raw however canned and steamed green beans are the preferred choice due to their higher nutritional value. A side dish that is delicious is a salad tossed with yogurt and lime juice or steamed green beans along with a slice of cucumber.
For baking for baking, fried green soybeans work great, and the seeds are used in stir fries. You can also sprinkle them on cakes and bake them into pies. You can also freeze your soybeans and then defrost them whenever you need them. The frozen soymilk can be used instead of milk for stews and soups or to replace yogurt in dips and spreads. Fresh soybeans are delicious and should be stored in a tightly sealed container in the refrigerator for at least a week.