Edamame must be cooked before consumption and is traditionally boiled or steamed. The legumes can be cooked in their pods, generally boiled for 5 to 6 minutes, or steamed for 3 to 8 minutes. Once cooked, the beans can be squeezed directly out of their pods and eaten lightly salted or mixed with flavorings such as vinegar and salt.
It is important to note that the shells are not edible and should be discarded after cooking.
Country of Origin: China
Storage: store fresh edamame in a refrigerator in a perforated paper bag and use within four days.
Weight: 500g approx.
