Once enjoyed only at the Japanese sushi bar, edamame has found its way into mainstream American meals, serving up fresh flavor and big nutrition.
Soybeans originated in Southeast Asia and were first cultivated by the Chinese as early as 1100 BC. It didn’t take long for the world to catch on to this versatile crop used for everything from animal feed, automobile production and, of course, as a culinary ingredient. Soy sauce, tofu and myriad other familiar forms of the soybean begin as a simple, fresh, green plant seed known as edamame.
