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Fresh Beans

Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About
Young beans, such as eda-mame (green beans in the pod), soramame (broad/fava beans), saya-ingen (green beans) and saya-endo (mangetouts/snow peas), are often used in Japanese cooking. Eda-mame and soramame are also boiled and eaten as a snack.

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