Food Lens · Produce
Edamame
Mild and slightly sweet, with a firm, buttery bite.
Lens analyzedEdamame is young soybeans harvested while still green and tender, usually sold frozen in the pod or already shelled. Boiled or steamed briefly, the pods are popped open by hand to eat the beans inside, or the shelled beans go straight into salads and stir-fries.
Where it comes from
Edamame has long been eaten in East Asian cooking, particularly in Japan, often served lightly salted as a snack alongside drinks. It spread into North American grocery freezers and restaurant menus as sushi and Japanese food more broadly gained popularity outside Japan.
Buying it
Choose in-pod edamame if you want a hands-on snack, or shelled edamame if you plan to cook it directly into a dish. Check the bag for pods that look plump and bright green rather than shriveled or yellowing.
Storing it
Keep edamame frozen until ready to cook; it holds its quality for about six months, and once cooked, leftovers should be refrigerated and eaten within a few days.
Keeps about 6 months in the freezer.
In season
Peak season is August–October, though it's available year-round.
Fresh edamame is most seasonal in late summer, while frozen edamame is widely available year-round.
Recipes that use edamame
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