Edamame

Edamame (枝豆; /ˌɛdəˈmɑːmeɪ/) is an East Asian dish prepared with immature soybeans in their pods, which are boiled or steamed, and may be served with salt or other condiments. The dish has become popular across the world because it is rich in vitamins, dietary fiber, and isoflavones. When the beans are outside the pod, the term mukimame is also sometimes used in Japanese. Edamame is a common side dish in Japanese cuisine and as an appetizer to alcoholic beverages such as beer or shōchū. As an ingredient, edamame is found in both sweet and savory dishes such as takikomi gohan, tempura, and zunda-mochi.