Edamame

Edamame is the immature pod of the soybean, harvested before the seeds harden. It is commonly presented as green pods that are steamed or boiled and consumed directly by extracting the beans with the fingers. This ingredient is popular in Japanese cuisine and has spread worldwide for its mild flavor, tender texture, and nutritional value.

Edamame has its origins in East Asia, especially in Japan, China, and Korea, where it is traditionally part of appetizers and salads. Its name comes from Japanese, which literally means "bean stem."

Regarding its properties, edamame is an excellent source of plant-based protein, dietary fiber, B vitamins, iron, and antioxidants. It is an ideal food for vegetarian and vegan diets, in addition to being low in fat and providing natural energy.

In various regions of Latin America, edamame may be known by other, less common names, such as "soybean pods" or "green soybeans", but it is generally known as edamame due to its international popularity.