Edamame beans are commonly referred to as green soybeans or, in Japan moo hair (moonsu in Japanese). Although the Oxford English Dictionary has only recently included the term edamame, moo hair was a staple food of many generations. Today, as part of healthy eating, eating the edamame (or moo hair) is not a foreign idea. It can even be considered an essential part of Asian life.
Edamame is a kind of soybean that is slightly yellow in color. When it is mature, the soybean is reddish in color; hence, the common name, jama dame. Edamame can be used in many Asian countries as an accompaniment dish. This dish is typically served with Japanese rice and is easy to make, is also nutritious. ถั่วแระ Edamame is usually served in Japan with Japanese miso soup, also known as mochi.
While there are various varieties of soybeans, the most common variety is edamame beans, that are found all over Asia. There are a variety of paddies in which edamame beans can be grown. The majority of soybeans grown in Japan are located in hibiscus paddies. These soybeans are round low-growing soybeans which can be used for consumption of high-nutrition.
The other type of soybean that is used as a staple food is the black-eyed peas (naturally green in color). They are also naturally green, however the black-eyed beans have had their outer membranes removed so that the green pods can be found on the surface. Both varieties of soybeans are grown in the United States, primarily in the northern part of the country. Soybeans are highly sought-after in Japan as a food source for animals. They are utilized in hot dogs and salsas.
Soybeans are also grown in other regions of the globe, including South America. Pinto beans are the staple 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. Although they still eat beef, a large portion of people in Europe consume soybeans as their protein.
There are two types: bran-fomented and textured soybeans. Textured soybeans can be cooked still in their shells. This may involve soak of unseasoned dry beans, then grinding into a fine paste for cooking. Bran-fomented soybeans don’t need to be cooked. Instead, they are fermented and immersed in water until they produce an oily liquid. This liquid can be used in the exact same method as soymilk but it is rich in fiber and contains more nutrients than regular soybeans. Sprouted soybeans, especially the casein variety, are rich in protein.
Green soybeans are one of the most sought-after legumes in the United States. They can be found at health food stores, co-ops, stores and on the internet. This versatile vegetable can be cooked in numerous ways, including boiling, steaming, sauteing, or grilling. Raw green beans are delicious, but canned or steam-cooked green beans are more suitable since they have a greater nutritional value. A food item that is great is a salad that is tossed with yogurt and lime juice or steamed green beans with a slice of cucumber.
Fried green soybeans are great for baking. They can be added to stir fries. You can also sprinkle them on cakes or bake into pie forms. You can also freeze your soybeans, and then defrost them when need them. You can use frozen soymilk to substitute yogurt in dips or spreads and also as a replacement for milk in stews and soups. To experience the distinct flavors of fresh soybeans, whenever possible put them in a sealed container in your refrigerator, but don’t keep them for more than a week or two.