We love Edamame very much, don’t we? I believe it is one of the best food in the world. No complex process, no condiments. Just by boiling it with salt(more salt is better). It can instantly lead you to a tremendous tasteful world. Among the several methods of cooking Edamame, I would like to introduce the easiest one, using the microwave so that you can do it even during the trip. As the detail of it is on this page(sorry, it’s Japanese), I will tell you the important point for easy cooking. Most traverlers don’t have cooking tools during the trip,in that case, you can use the package for washing. Using running water you should chage the water several time to clean the Edamame, After that add some salt and rub it thoroughly so that the shelf’s hair were scraped off. Set it aside for 20〜30minutes if possible. And Then, transfer it to the heatproof bag or container, and cook it in the microwave. Approximately, it takes 5 minutes by 500w. You may need to adjust the time depending on the amount of Edamame or power of the microwave.

If you cut each top of Edamame with scissors before cooking, salt would penetrate into the Edamae deeply, so you can get a better taste. The reason for setting aside it for 20min after adding salt is the same. Although this might be a little bit annoying, it enables you to make it tastier. But you can skip these procedures.

Wash Edamame inside a package.

Some Edamame packages can be cooked as it is. No more bags, no containers. Very convenient.

The easiest way of cooking is using the package. This special package is heat-resisting and has a steam vent. The back label of it describes how to cook. Please transrate by using Google. This photo is borrowed from this site.

There are so many kinds of Edamame in supermarkets in Japan. They are usually sold from June to Oct. Size, richness, sweetness, hardness…they have different tastes, so it will be fun to compare them.

Black and brown Edamame are not bad. You happen to see the name “brown” and “black” Edamame, this is because they are different kinds. Generally, brown and black ones are tastier. It is said that people in the old days thought the color was a sign of some kind of spoilage, so they throw it away. But later, they found it was wrong. It’s not spoiled. Once they ate it, they are astonished at how delicious it was. But, actually, their color is not entirely black or brown. The shell is green. The beans are a little bit darkish.

Tamba Sasayama Black Edamame is the king. Edamame sold in Oct. is special. Above all Edamame in Tamba Sasayama Black is the king. Its size and richness are by far the best. The short sales period also adds to the rarity of the product.

The yellow color of the pod doesn’t mean disease. I will explain below.

By this photo, you can realize how big Tamba is.

Especially, Japanese chestnut, rice, wild bore, and Edamame are famous for their great taste.

As you can see from the photo below, the color gets from green to black. The first one is harvested in early Oct. Second one is done in mid-Oct. The 3rd one is done in late Oct. Finally, they become Black soybeans in Dec. (Edamame is a young soybean) The color of the 3rd one is almost black. As they grow older, the taste will rich.

Today, I cooked Tamnba Sasayama in a skillet. No water, no oil, just roasted. It’s also great taste!

There are more authentic and formal methods in another way, if you want to get the highest quality, please search for them. Maybe you need to get a big pot or pan and some space for cooking.

The Tamba Sasayama is a brand of food By the way, you should know about the heavenly place, Tamba Sasayama, which is the name of an area of Kyoto. As its weather and soil are unique and good for vegetables, the crops of the area now became to be a brand.

Maron

*Wild bore *

Tamba is in Kansai area. It takes 1hour from Kyoto,Osake,and Kobe.