Soybeans: From Steamed to Frozen

Edamame beans, commonly known as green soybeans, or in Japan, moo hair (moonsu in Japanese). While the Oxford English Dictionary has only recently added the term edamame moo hair, it was a staple of food for many generations. Edamame Edamame (or moohair) is a typical food item today as part of healthy eating. It is even a staple of Asian life.

Edamame is a type of soybean that is slightly yellow in color. When its mature, the beans are reddish , hence, the common name jama dame. Edamame is often served as an appetizer in various Asian countries. Typically served with Japanese rice the side dish is simple to make and is nutritious, too. In Japan the edamame dish is served with Japanese miso soup , also known as mochi.

There are a variety of soybeans, but the most popular is the edamame bean which can be found all over Asia. There are many types of paddies where edamame beans can be cultivated. The majority of soybeans grown in Japan can be found in hibiscus pads. These soybeans are round low-growing soybeans which can be used for high-nutrition consumption.

Black-eyed Peas are another kind of soybean that is used as a staple food. They are naturally green. They are also naturally green, however the black-eyed beans have had their outer membranes removed so that the green pods are able to be found on the surface. Both of these varieties of soybeans are grown in the United States, but primarily in the north. Soybeans are highly valued for animal feed in Japan, where they are used to make hot dogs and salsas.

Soybeans are also grown in different regions of the world including South America. The main food source of the Andes people, the main food of the Central and South American lowland tropics, is pinto beans. Pinto beans are used to make sauces, tamales and chowders. Even in Europe people consume soybeans for their protein, though they do eat beef.

There are two types of soybeans: bran-fomented and textured. Textured soybeans can be cooked while still in their shells. This can involve soak of unseasoned dry beans, then grinding into a fine paste to cook. Bran-fomented soybeans do not require cooking. Instead they are fermented and placed in water to produce an oily liquid. The liquid can be utilized in the same way as soymilk, but it is rich in fiber and has more nutrients than regular soybeans. Sprouted soybeans, particularly the casein variety, are abundant in protein.

One of the most well-known legumes in the U.S., green soybeans are sold at health food stores, co-ops, and online. There are a variety of cooking methods for this versatile vegetable from boiling them to steaming them, to sauteing them, and even to grill them. Green beans can be eaten raw, although steamed and canned green beans are preferred, because of their much higher nutritional value. A side dish that is great is a salad tossed with lime juice and yogurt or steamed green beans along with slices of cucumber.

Fried green soybeans are excellent for baking. They can be added to stir fries. You can also sprinkle them on cakes and bake them into pies. If you’d like to freeze your soybeans prior to using them, then just defrost them when they are required. The frozen soymilk can be used in place of milk in stews and soups or to replace yogurt in spreads and dips. Fresh soybeans are delicious and should be stored in a tightly sealed container in the refrigerator for at least one week.