Organic - Stem beans - Edamame

Seeds:  8  / Botanical name:  Glycine max (L.) Merr.

Crunchy, nutty snack alternative - rich in Omega-3 fatty acids and vitamins

Edamame beans, unlike mature soybeans, have a bright green color and a soft texture. In Japanese izakayas (pubs), these small green beans are a popular accompaniment to beer, and they are now also frequently offered in German sushi bars.

Origin:  The Japanese stem bean originates from Japan but is now widespread in Asia, and even in Germany, it is cultivated in small quantities.

Cooking:  The slightly unripe, green, and hairy pods are best boiled in boiling water for 5 to 8 minutes, stem and all. Then, transfer them to a bowl and sprinkle with sea salt and/or spices such as chili or garlic. Only the green soybeans inside the pods are eaten; the pod wall itself is discarded. The soft beans are squeezed out of the pods with the fingers or sucked out with the mouth. Edamame beans can be made into a delicious green purée and served as an exotic side dish with meat or fish. They also make a crunchy addition to stews and soups. With their aromatic bite, the beans also go perfectly with fresh salads.