EDAMAME

Steamed young soybeans served warm and lightly seasoned with salt. Naturally tender with a subtle sweetness and fresh, satisfying bite, edamame makes a simple and refreshing starter or side.

From the Fields of East Asia

Edamame are young soybeans harvested before they fully mature, giving them their vibrant green color, tender texture, and naturally mild, slightly sweet flavor. Soybeans have been cultivated throughout East Asia for thousands of years and remain one of the region’s most important traditional crops.

The word edamame (枝豆) comes from Japanese and translates roughly to “stem beans,” referring to the traditional practice of harvesting and selling the young pods while still attached to their stems.

Unlike mature soybeans, which are commonly transformed into tofu, miso, soy sauce, and other staples, edamame are harvested while still green and enjoyed simply steamed or boiled in their pods and lightly salted.

That simplicity is what has made edamame an enduring favorite. Served warm and shared at the table, it offers a clean, fresh start to a meal—no complicated preparation needed, just tender young soybeans and a touch of salt.