Edamame; The Vegetable You Can Live On As Long As You Eat Them

Hiroyuki Naka, a macrobiotic mentor

Hello, I’m Hiroyuki Naka, a macrobiotic mentor.
Is edamame good for you? Here’s all you need to know about it.

In preparation for the food crisis, I recommended a carrot home garden, but even though carrots are one of the most protein-rich vegetables in the world, they’re not enough to build muscles, organs, blood vessels, and bones.

I recommend stockpiling rice flour and brown rice flour, but if you don’t have any, this is the only one!

You can definitely live with this!

That is Edamame.

Edamame is young green soybean.

Edamame, a young soybean

Soybeans, the king of protein, are generally harvested when they are matured and their leaves and pods are brown, but edamame are harvested when their pods are still green.

Edamame contains as much protein as soybeans, and it has many advantages over soybeans.

First of all, edamame contains methionine which is necessary to break down alcohol.

So, you can live with only beer and edamame.

Edamame and Beer

It also contains a large amount of isoflavones, so it prevents aging, improves hormone balance, and keeps your skin and mucous membranes beautiful and strong.

It also contains a lot of vitamins B1, B2 and C, so it helps you recover from fatigue and boost your immune system.

Especially the pods and thin skin contain dietary fiber full of beta carotene.

Instead of throwing away the pods, you can boil them in water and drink them as veggie broth or make soup stock.

Above all, growing soybeans is easy.

It grows on wasteland.

If you give them nitrogen-based fertilizer, they won’t grow.

The reason is that it absorbs nitrogen from the air and stores nutrients in the roots.

Therefore, by growing soybeans, fertile land grows.

If you sow ripe soybeans in the spring, you can eat edamame in the summer and harvest soybeans in the fall.

If you sow it again the next year, it will sprout.

Edamame sprouts

When you usually make edamame dishes, you may only boil it in salted water and sprinkle salt on it, or cook it with rice.

However, you can make kakiage with corn, boil the beans with their pods, strain the beans through a sieve and harden them with kudzu or agar, mix the strained edamame with the boiling water to make a suri-nagashi soup, or add olive oil to the strained edamame to make an Italian sauce.

You can also make tofu, natto and tempeh from soybeans.

Miso and soy sauce, also.

Tofu, Miso, Natto and Soy sauce

Your dreams will spread fast with Edamame.

Written for e-mail magazine in Japanese on 6th June 2022
by Macrobiotic mentor, Hiroyuki Naka

Translated by Meera Bai

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English translation coming soon!

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