Edamame

Edamame are fresh soybeans, their name literally translated to beans on branches. The soybeans are usually harvested before they are fully ripe, and are characterized by their crispy, firm texture. The name edamame was first mentioned in 1275, when the Buddhist saint Nichiren wrote a note of gratitude to a parishioner who left the edamame at the temple.

Edamame soybeans are often served as a side dish in some Japanese restaurants, but they can also be consumed as a light snack, eaten fresh from the pod. The first mention of consuming fresh soybeans dates back to the Song dynasty, when a poet named Lu You wrote about picking and eating soybeans in his poems.

Today, when used in Western-style salads, edamame are usually steamed or lightly boiled, although they can also be used fresh. Fresh soybeans contain great quantities of vitamin C, and some believe that consuming fresh edamame reduces the toxic effects of alcohol consumption.