By Harold McGee
One other way to make soybeans more palatable is to eat them before they’re fully mature, when they’re sweeter, contain lower levels of gassy and antinutritional substances, and have a less pronounced beany flavor. Fresh soybeans, Japanese edamame or Chinese mao dou, are specialized varieties harvested at 80% maturity, still sweet and crisp and green, then boiled for a few minutes in salted water. Green soybeans are around 15% protein and 10% oil.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.