Soybean

Appears in

Published 2014

Identification: Most soybeans are allowed to mature and dry and are harvested and processed as a grain. The use of tender, unripe soybeans, known as edamame (edd ah mah meh), is a popular adoption from Japanese cuisine. The small, fuzzy pods usually hold two or three light green, roundish beans.
Evaluation: Same as shell beans.
Preparation: Rinse, boil in the pod until the beans are tender, and shell.
Percentage Yield: 50%