Japanese Summer Delicacies

When you pop into a Japanese bar for a glass of beer, it is very probable that you will be served "edamame", young soy beans. The edamame beans go very well with beer.

Now days frozen edamame beans are available throughout the year, but fresh ones are available only in the summer. They are easy to grow in one's vegetable garden or even in plastic pots. It is fun and immensely satisfying to harvest your own edamame just before the evening feast!
Here's the simplest yet best way to prepare edamame.

Remove the beanpods from the stems and wash.
Unlike other beans,the edamame pods are thick and do not abosorb salt well, so it is advisable to add salt to the beans and mix well, then leave to stand for an hour.
Boil water and add salt (4% salt is considered the best) , then put the salted edamame beans in their pods into the boiling water and boil for 3-5 minutes. *Do not boil for more than 5 min. as nutrients will be lost in the water.
When the beans are boiled, get rid of the water. Cool the beans naturally or by using a fan. *Do not soak them in the water as this will wash the salt away.
Freshly boiled edamame beans are a beautiful young green inside. They are juicy and tasty, and also slightly sweet. yummmmmmmmy!

Okinawan Pottery - Tuboya-yaki

Located in the very south of Japan, Tsuboya-yaki or Tsuboya pottery continue to handcraft unique pottery for everyday use.
The sgraffito fish plate on the left was used to serve boiled edamame, the green of which contrasts beautifully with the dark brown background.

Okinawan sgraffito fish 6" plate
6.1" (15.7cm) across,1.2" (3cm) high,
US$16.00 /pce (+postage)

Artistic Nippon by Yoshikawa Toki Co. [Home]