Soybeans: From Steam to Frozen
Edamame beans are also known as green soybeans or moo hair in Japan. Although the Oxford English Dictionary has only recently added the word edamame to its dictionary moo hair, it was a staple of food for many generations. In today’s world, as part healthy eating eating the edamame (or moo hair) is not a new idea. In fact, it can be considered a delicious staple of the diet in many Asian countries.
Edamame is a kind of soybean that is yellow in color. When its mature, the soybean is reddish , hence the name, jama dame. Edamame is served in many Asian countries as a side dish. This dish is typically served with Japanese rice and is easy to prepare and is extremely nutritious. Edamame is typically served in Japan with Japanese miso soup, which is also known as mochi.
While there are a variety of soybeans, the most common variety is edamame beans, which are available throughout Asia. Edamame beans are cultivated in various types of paddies. Most soybeans grown in Japan are found in hibiscus pads. They are round, low-growing soybeans suitable for high-nutrition consumption.
Black-eyed peas are another type of soybean used as a staple food. They are naturally green in color. They are also naturally green, but black-eyed peas have had their membranes removed, meaning that the green pods are now in the edible portion of the bean. Both of these varieties of soybeans are grown in the United States, primarily in the northern region of the country. Soybeans are prized in Japan as animal feed. They are used for salsas and hot dogs.
Soybeans are also grown in other parts of the world, including South America. Edamame Pinto beans are the primary food for the Andes people. They are also the staple food in the lowland tropics of South America and Central America. Soybeans are utilized to make chowders and sauces, salsas and tamales. Even in Europe people consume soybeans for their protein, although they still eat beef.
There are two types of soybeans: textured and bran-fomented. Textured soybeans can be cooked still in their shells. This could include soaking unseasoned dry beans and then grinding them into a fine paste for cooking. Bran-fomented soybeans don’t require cooking. Instead, they are fermented and soaked in water until they form a thick liquid. The liquid can be used in the exact same way as soymilk, however it is a great source of fiber and contains more nutrients than regular soybeans. Sprouted soybeans, specifically the casein variety, are rich in protein.
One of the most well-known legumes in the U.S., green soybeans are readily available at health food stores, co-ops and on the internet. There are many cooking options for this versatile vegetable, from boiling them to steaming them and sauteing them and even to grill them. Green beans can be eaten fresh, although steamed and canned green beans are preferred, because of their much higher nutritional value. A side dish that is great is a tossed salad with lime juice and yogurt or steamed green beans with slices of cucumber.
For baking for baking, fried green soybeans are great for baking and the seeds are used in stir-fries. They can also be sprinkled on cakes or baked in pies. You can also freeze your soybeans, and then defrost them when you require them. Soymilk can be used frozen to substitute yogurt in spreads and dips or as a substitute for milk in soups and stews. Fresh soybeans are delicious and should be stored in a tightly sealed container in the refrigerator for at least a week.