There are ways to use edamame that go beyond the dead simple.

In the first category were edamame, which got the meal off to a good start.

Add edamame, reduce heat to medium, and cook 4 minutes.

Farmers who are testing the edamame market have mostly started small.

For best quality, edamame must be harvested at the proper time.

I don't know if it's true, but edamame is delicious.

Earlier visits found edamame and sweet peas used in similar ways.

She goes to the kind of school where girls say things like: “Want some dry-roasted edamame?

Put the edamame peas in a bowl and cover with boiling water.

Turn off the heat and add the frozen edamame.

When water boils, add edamame and cook until tender, 3 to 4 minutes.

Freezing fresh edamame is another option for maintaining good quality over a few months.

Meanwhile, if using frozen edamame, cook it, following the directions on the package.

When water has reached a rapid boil, add edamame and cook until just tender, about 2 minutes.

To stop the pain I put a package of frozen edamame on my arm (no peas here).

You can buy the edamame in good Asian supermarkets.

Edamame led for a while and finished third.

Add edamame and sauté until thoroughly heated, about 1 minute.

When you can't even finish an edamame bean, you've overdone it.

Now if you need a grab-and-go fix, reach for a handful of edamame.

Growing edamame is the same thing as growing a conventional soybean.

Instead of croutons in a salad, add some oven roasted edamame.

Carrots- also used in asian noodles and carrot edamame salad.

She has a few edamame beans, more bloody bananas and some sushi.

Fresh edamame should be blanched first before being frozen.