The first time I ate fresh soybeans was, naturally enough, at a Japanese restaurant. Known as edamame, the dish is a staple of Japanese restaurant menus. They were served as an appetizer, in their ...

A fuzzy vegetable is hitting farm stands, filling the hearts of certain shoppers with a similarly warm, fuzzy feeling. It's also driving them into a buying frenzy. It's edamame. The green soybeans, ...

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Edamame is a type of immature soybean pods that are most commonly used in Japanese, Chinese, Korean, Hawaiian and Indonesian cuisine. Currently, edamame is a hot ingredient in the San Diego area, with ...

The first time I ate fresh soybeans was, naturally enough, at a Japanese restaurant. Known as edamame, the dish is a staple of Japanese restaurant menus. They were served as an appetizer, in their ...

Edamame is a dish of green soybeans, steamed and served as appetizers at Zen Zero, 811 Mass. It is packed with protein and fiber as well as iron, calcium, vitamin K and folate. Sous chef Kelly Collum ...

As a small but mighty source of protein, fiber, and nutrients, edamame shows versatility as an ingredient that can raise the nutritional value of a dish without radically altering its flavor. Keep a ...

The most fun thing about edamame is sucking the green soy beans out of their fuzzy skins. But if you're using the high-protein beans in recipes, or like being able to scarf down a handful of them as ...

Fresh, light and bursting with flavour – celebrate the season with Antonio Carluccio’s delicious dishes Soya beans have become an important part of the Italian agricultural economy. This is a classic ...

I am a little ashamed about how long it took me to discover this wonderful food but I don't want to go on eating it without sharing one of my favorite freezer staples with you: edamame! I started ...