Edamame - green soybeans

Japanese: 枝豆 - えだまめ

A form of soybean usage in which soybeans are harvested and eaten while immature and the pods are still green. They were often used in the Kanto region and north, but in recent years consumption has increased nationwide, mainly in large cities, with the planting area of 12,400 hectares and shipping volume of 77,500 tons in 2001 (Heisei 13). The main producing areas are Saitama, Chiba, Gunma, Niigata, Yamagata, Akita, and other prefectures. Overseas, they are widely used in central and northern China, and are also eaten in India, Malaysia, and Java in Indonesia. For edamame varieties, summer soybeans with high temperature sensitivity and low light sensitivity and early-maturing varieties with short stems are good. In large city markets, varieties with bright green pods, white pods with little hair, and large white or green beans are preferred. However, there are unique native varieties in local areas as well. Generally, cultivation is the same as for soybeans, but there are also many methods, such as sowing the seeds in a seedbed and transplanting when they have around two true leaves, or forcing cultivation, where early-maturing varieties are sown in a hotbed and grown in a greenhouse or vinyl greenhouse for early harvest, or suppressed cultivation, where they are sown in September, grown in a vinyl greenhouse in the fall, and harvested in early winter.

[Hoshikawa Kiyochika]

Food

The moon on the 13th day of the 9th month of the lunar calendar is also called the bean-meigetsu moon, and there has long been a custom of offering edamame beans. Edamame are also called tsukimi-mame (moon-viewing beans). Originally, they were in season at that time. They are mostly consumed in the summer, but thanks to improvements in cultivation methods, they are available in the market from around April to around December, and frozen beans are also available all year round. They go well with alcoholic beverages and beer, and are boiled with the pods on, or peeled and mashed, seasoned with sugar and salt, which is called 'jinda-ae' in the Sendai region and eaten sprinkled on dumplings or ohagi. Nutritionally, they are 69.8% water, 11.5% protein, 6.6% fat, and 10.4% carbohydrates, and are rich in calcium and phosphorus, as well as vitamins A and C. They have 144 calories per 100 grams.

[Hoshikawa Kiyochika]

[Reference] | Black beans | Zunda mochi | Soybeans

Edamame (dadacha beans)
Edamame are immature soybeans harvested for consumption. Dadacha beans are a brand of soybeans produced in Tsuruoka City, Yamagata Prefecture, and there are several varieties. ©Shogakukan ">

Edamame (dadacha beans)

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

ダイズの一利用形態で、未熟で莢(さや)が緑色のうちに収穫して食用にするものをいう。関東地方以北でよく利用されたが、近年では全国的に大都市を中心に消費が伸び、2001年（平成13）の作付面積は1万2400ヘクタール、出荷量は7万7500トンであった。主産地は埼玉、千葉、群馬、新潟、山形、秋田などの県。海外では、中国中部から北部で多く利用され、インド、マレーシア、インドネシアのジャワでも食用とされる。枝豆用品種としては、感温性が大で感光性が小の夏ダイズで、茎が短い早生(わせ)品種がよい。大都市の市場では、莢は鮮緑色、莢の毛は少なく白色、豆は大粒の白または緑色の品種が好まれる。しかし、地方にも独特の在来品種がある。普通、栽培はダイズ栽培と同じであるが、苗床に種子を播(ま)き、本葉2枚前後のときに定植する方法や、また早生品種を温床に播いて温室やビニルハウスで育てて早出しする促成栽培や、9月に播いて秋にビニルハウスで育て、初冬にかけて収穫する抑制栽培も多い。

［星川清親］

食品

陰暦9月13日の月を豆名月ともよび、古くから枝豆を供える習慣があった。枝豆のことを月見豆ともいう。もともとはそのころが旬(しゅん)であった。消費は夏に多いが、栽培方法の改良によって、4月ごろから12月ごろまで市場にあり、また冷凍ものが一年中出回っている。洋酒やビールのつまみによくあい、莢ごとゆでて豆を食用とするほか、莢をむいた豆をすりつぶし、砂糖と塩で調味したものは、仙台地方でじんだ和(あ)えとよび、団子やおはぎにまぶして食べる。栄養的には水分69.8％、タンパク質11.5％、脂質6.6％、炭水化物10.4％を含み、カルシウムやリンに富み、ビタミンA、Cも多い。カロリーは100グラム当り144キロカロリーである。

［星川清親］

[参照項目] | 黒豆 | ずんだ餅 | ダイズ

枝豆（だだちゃ豆）

出典　小学館　日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について　情報 | 凡例

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