These are green soybeans in the pod like peas. They are high in protein and are easy on the stomach. Aside from that, it is also a good source of Calcium, Fiber, and Vitamin A. What’s more is that Edamame has Phytochemicals in it such as the Isoflavins that are great Antioxidants! Only the beans are edible, not the pods.
See this video to learn to prepare them Japanese style:
1 1/2 cups uncooked bow tie pasta
2/3 cup shelled edamame
1 (4-ounce) salmon fillet, skinned
2 teaspoons olive oil
1 cup finely chopped red onion
4 ounces baby spinach (about 6 cups)
1/4 cup chopped fresh dill
4 teaspoons whole-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cook pasta in boiling water 5 minutes.
Add edamame; cook 6 minutes or until tender.
Drain and rinse with cold water.
Drain and place in a large bowl.
Heat a nonstick skillet coated with cooking spray over medium-high heat.
Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once.
Coarsely chop salmon.
Add to pasta mixture; toss gently to combine.
Heat oil in pan over medium-high heat.
Add onion; sauté 4 minutes or until tender.
Add spinach; cook 2 minutes or just until wilted, stirring frequently.
Add spinach mixture and dill to pasta mixture; toss gently to combine.
Add mustard, salt, and pepper; toss gently to coat.