Japanese dish of salted green soybeans boiled in their pods?
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Japanese dish of salted green soybeans boiled in their pods and served still in their pods? Japanese dish of salted green soybeans boiled in their pods and served outside the pod?
Edamame
mukimame
Edamame
Japanese dish of salted green soybeans boiled in their pods?
Edamame List of Japanese dishes Nattō Soybean Vicia faba List of Thai ingredients List of English words of Japanese origin Shiso Adzuki bean Cambodian cuisine
<b>Edamame</b> /ˌɛdəˈmɑːmeɪ/ is a preparation of immature <b>soybeans</b> in the <b>pod</b>, 
found in cuisines with origins in East Asia. The <b>pods</b> are <b>boiled</b> or steamed and 
may be served with <b>salt</b> or other condiments. In <b>Japan</b>, they are usually blanched 
in 4% <b>salt</b> water and not served with <b>salt</b>. ... <b>Edamame</b> is a popular side <b>dish</b> at 
<b>Japanese</b> izakaya restaurants with local&nbsp;... Below is a list of dishes found in <b>Japanese cuisine</b>. Apart from rice, staples in 
<b>Japanese cuisine</b> ... Participants cook at the table then dip food into <b>their</b> 
individual bowls of raw egg before eating it. Chirinabe ... in egg custard. 
<b>Edamame</b> (枝豆) is <b>boiled</b> and <b>salted pods</b> of <b>soybeans</b>, eaten as a snack, often 
to accompany beer. Nattō (納豆) is a traditional <b>Japanese</b> food made from <b>soybeans</b> that have been 
fermented with Bacillus subtilis var. natto. It is sometimes served as a breakfast 
food. It is served with karashi mustard, soy sauce, and sometimes <b>Japanese</b> 
bunching onion. Nattō is often considered an acquired taste because of <b>its</b> 
powerful smell, ... Before nattō, <b>there</b> was a similar <b>dish</b> of fermented black 
<b>soybeans</b> food in&nbsp;... The <b>soybean</b> or <b>soya</b> bean (Glycine max) is a species of legume native to East 
Asia, widely grown for <b>its</b> edible bean, which has numerous uses. Traditional&nbsp;... Vicia faba, also known in the culinary sense as the broad bean, fava bean, or 
faba bean, is a ... The fruit is a broad, leathery <b>pod</b> that is <b>green</b>, but matures to a 
dark ... first removing the beans from <b>their pods</b>, then steaming or <b>boiling</b> the 
beans, ... In the Sichuan <b>cuisine</b> of China, broad beans are combined with 
<b>soybeans</b> and&nbsp;... This is a list of ingredients found in Thai <b>cuisine</b>. Contents. 1 Herbs and spices. 
1.1 Fresh herbs ... It is used in different curries such as red and <b>green</b> curry and 
often also ... ถั่วแระ, <b>Soybean</b>, <b>Pods</b> are <b>boiled</b> and seeds are eaten as a snack 
with <b>salt</b>. ... Valued for <b>its</b> delicate flesh; also used for making high-quality fish 
balls. Words of <b>Japanese</b> origin have entered many languages. Some words are 
simple ... <b>edamame</b>: 枝豆, <b>soybeans boiled</b> whole in the <b>green pod</b> and served 
with <b>salt</b> ... <b>Japanese</b> term for cutlets in general; in English, typically refers to the 
<b>dish</b> ... a <b>meal</b> where each person cooks <b>their</b> own food in <b>their</b> own cooking pot 
from&nbsp;... crispa leaves, seeds, and sprouts are used extensively in <b>Japanese cuisine</b>. 
<b>Green</b> leaves, called aojiso (青紫蘇; &quot;blue shiso&quot;), are used as a herb in cold 
noodle&nbsp;... The adzuki bean or red mung bean, is an annual vine widely cultivated 
throughout East Asia for ... Cultivated adzuki beans have fewer but longer <b>pods</b>, 
fewer but larger seeds, ... Weed forms of adzuki bean frequently occur in <b>Japan</b>. 
... beans <b>boiled</b> with sugar and a pinch of <b>salt</b>, produces a sweet <b>dish</b> called hong 
dou tang. Cambodian <b>cuisine</b> or Khmer <b>cuisine</b> is the traditional <b>cuisine</b> of the people of 
Cambodia. ... Traditionally, Cambodians eat <b>their meals</b> with at least three or four 
<b>dishes</b>. ... Each individual <b>dish</b> will be either sweet, sour, <b>salty</b> or bitter in taste. ... 
medicinally and in certain samlors, using the root of the plant as well as the <b>pod</b>.
Edamame
Edamame