edamame
preparation of soybeans eaten in East Asian cuisines
- Origin
- Japan
Edamame (; ) is an East Asian dish prepared with immature soybeans in their pods, which are boiled or steamed, and may be served with salt or other condiments. It is consumed in many world regions. Edamame is a common side dish in Chinese cuisine, Japanese cuisine, and as an appetizer to alcoholic beverages, such as beer or shōchū.
As an ingredient, edamame is used in both sweet and savory dishes, such as takikomi gohan, tempura, and zunda-mochi.
