China,  Japan,  Mushrooms,  Recipes,  Salads,  Summer,  Vegetarian

Edamame beans


Soybeans (edamame beans) were first cultivated in China some 7000 years ago. The place of origin is said to be East Asia and China. It is said that it was already eaten in its present form during the Nara and Heian periods. The term dates from the year 1275, when the Japanese monk Nichiren wrote a note thanking a parishioner for the gift of “edamame” he had left at the temple. In 1406, during the Ming dynasty in China, the leaves of the soybeans were eaten and during outbreaks of famine, it was recommended that citizens eat the beans whole or use them ground up and added to flour.

It is said to have originated during the Warring States period, and there is a theory that the originator of edamame was Date Masamune (1567 – 1636), who smashed green soybeans with a sword and ate them. In the Edo period book “Origin of Sekkoto Hyakko” (1771) it is said that edamame sellers were seen on the streets in the summer. Instead of removing the sheath from the branch as is the case now, they were sold cooked with the pod still attached to the branch. It was like fast food. Beans in this state are said to be the origin of the name “edamame”.


In Japan, the name edamame is commonly used for this dish. It literally means “stem bean” (枝 eda = “branch” or “stem” + 豆 mame = “bean”).


If you’re not familiar with edamame beans, let me introduce you to your new favourite snack. They are young soybeans that are harvested when they are still green and tender. They have a unique, slightly sweet flavour and a satisfying crunch that will have you reaching for one pod after another.

The best part about edamame beans is how good they are for you. These little powerhouses are loaded with protein, fibre, and essential vitamins and minerals. They are a great option for vegetarians or anyone looking to add more plant-based protein to their diet.

Not only are edamame beans good for your body, but they are also good for the planet. Soybeans are a sustainable crop that requires less water and land compared to other protein sources. So you can feel good about indulging in these green beauties.

We need:

edamame beans
Champignon mushrooms
chilli sauce


Blanch the edamame in water for a few minutes and set aside.
Heat the oil in a pan, put the chopped mushrooms in the pan and fry them on a medium flame until slightly softened. And mix. Add lettuce and arugula before serving. Mix gently and then drizzle with chilli sauce. Salt to taste.

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