I am going to be using the “soy” word in this article, but I promise not to hit you over the head with what everyone must know by now: soy is good for you. I don’t eat soy and soy products only because they are good for me but because I really enjoy the variety of flavours and textures that these products add to my diet.

            My latest find has been “edamame.” The first thing I should tell you is that if you aren’t a fan of lima beans, you probably could save yourself some time and stop reading this article. On the other-hand, if you crave lima beans on a regular basis, you will love edamame. For those readers who like to be able to pronounce a new word, even if it is only in your head as you read, here is the phonetic spelling of the word: Ay-duh-Mah-may. This may also save you embarrassment in the grocery store.

            Edamame is a fresh green soybean. It also goes by several other names: sweet bean, vegetable soybean, garden soybean or immature soybean. There has been an attempt to standardize the name of this bean to edamame, which means “beans on a branch.” In a perfect world, these beans should be purchased fresh and still attached to the vine, somewhat like you buy grapes or those ridiculously expensive tomatoes. In the real world, you will more often find these beans in the freezer section, either in the pod or if you are lucky, already shelled.

            Soybeans have been a major source of protein in Asia for thousands of years. While North Americans have become familiar with dried soybeans and the many other soy products, it has only been recently that we have discovered the flavour and uses of the fresh bean. This is partially due to increased interest in edamame farming in the American Pacific Northwest, which has occurred largely in response to demand from the Japanese market.

            The beans are grown only to the immature green pod stage and then sold either fresh or frozen. Because they are picked at a young stage, they have a short growing season, which is appealing to growers. As growers have realized how easy the beans are to grow and as demand has increased, especially in the natural and organic food markets, the number of growers has also increased.

            Edamame has a crisp, sweet, nutty flavour and a beautiful bright green colour that makes it not only a flavourful addition to soups, salads and stir-fries, but a colourful one. It beats the lima bean hands-down! Do not eat the pod, but rather, steam the pods slightly until soft and then squeeze the beans out. Cook the beans like you would fresh baby peas, just until heated; don’t overcook them. Try them on their own tossed in a little olive oil and garlic. They are addicting.

            The lima bean was once one of my favourite “secret” foods. You know; the thing you eat when no one else is around to get disgusted or you are just not in the mood to care what anyone else thinks. Pickled beet sandwiches, fried egg and honey pitas or lima beans with Heinz 57 Sauce. These are just a few of my past obsessions. Now edamame tops my list.

Added note: In 2005, the Earls chain of restaurants added a Boneito box to their menu, a take-off from most noodle houses in Vancouver. In it, you will find nicel steamed and salted with sea salt whole edamame pods. You pick them up in your fingers and such the few beans out of one end, getting a good taste of salt as you go.