Serving Suggestions for Edamame

When soybeans are picked from the field while still green, they are called edamame.


Edamame, pronounced ed-uh-MAH-may, is a Japanese word meaning “beans on a branch.” These green soybeans are picked at an early stage so they can be eaten more like vegetables than legumes. Edamame are available shelled or unshelled, in the frozen foods section of most supermarkets. They are not limited to use in Japanese or other Asian dishes. Edamame have a mild, nutty flavor that is neutral enough to use in combination with a wide variety of other ingredients and seasonings, and in dishes that represent cuisines from all different countries. You can use green soybeans in place of other beans in just about any type of dish.


In Japanese restaurants, where a small bowl of edamame is sometimes presented as a snack or first course, the beans are simply boiled in their pods, drained, salted and served warm or cold. To eat them this way, place the pod in your mouth and pull it back out through a tight gap between your top and bottom teeth. The beans will stay in your mouth and you can discard the pod. You can also squeeze the pod with your fingers to pop the beans into your mouth.


You can add edamame to the list of vegetables that are enhanced by roasting. Recipes for oil-roasted edamame often include combinations of seasonings such as ground cumin, oregano, chili powder and red pepper flakes. Serving suggestions for roasted edamame include enjoying them alone as a snack or side dish, or incorporating them into a salad or roasted vegetable combination.


Like any beans, edamame add plant protein, fiber and other essential nutrients to almost any type of salad. Add shelled, boiled or steamed edamame to green salads, mixed vegetable salads, three-bean salads and even potato salads. A salad that features edamame commonly includes corn kernels, scallions, sweet pepper, or other types of beans, tossed together in a vinaigrette-style dressing.


A traditional Japanese soup combines edamame, rice and tofu with seasoned broth and is served either warm or cold. You can use edamame in place of or in addition to other beans in any vegetable soup. Edamame are sometimes combined in a blender or food processor with other ingredients to make a creamy-style pureed soup, or simply added like any other vegetable to a seasoned, simmering broth.

Dips and Spreads

You can substitute edamame for all or some of the chickpeas called for in a hummus recipe. You can also add pureed edamame to guacamole or any other avocado dip. Various combinations of toasted sesame oil, cilantro, garlic, chile pepper, lemon and miso are often used to season dips and spreads made with edamame alone or in combination with other beans such as white kidney beans. Serving suggestions for dips and spreads featuring edamame include rice crackers, pita chips and assorted raw vegetables such as sliced cucumbers, mini carrots and snow peas.

About the Author


Photo Credits

Suggest a Correction