Talk:Edamame

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In 2011 someone decided the article needed additional Wikipedia:Verifiability. In light of recent edits, I was considering removing this tag. Any objections or comments? If so, what else would you like to see verified before removing this tag? — Preceding unsigned comment added by ThunderSkunk (talk • contribs) 18:39, 7 February 2016 (UTC)Reply

ThunderSkunk (talk) 18:41, 7 February 2016 (UTC)Reply

Removing the tag since nobody seems to feel strongly enough about the topic to discuss it. If I am wrong to assume this, no problem. We'll just throw it back up there.ThunderSkunk (talk) 05:44, 9 February 2016 (UTC)Reply

I added some references and additional information on what makes this different than other types of soybeans. I'm thinking listing everything that sets it apart from other soybeans would be good for the article. I assume if something is published in major newspapers, they have professional fact checkers verify the information, so its accurate. Dream Focus (talk) 15:58, 30 June 2008 (UTC)Reply

I changed the name section radically. Edamame didn't mean "young soybeans in general" - it does still. A dictionary says "まだ熟していない青い大豆を枝ごととったもの。さやのままゆでて食べる。［季］秋。 "[1], it refers to beans, its way of cooking and kigo category (autumn). I have no idea why the original author thought today it means dishes and alone. It could mean dishes too, but still in a derivative usage. You can see edamame still in its twig at a greengrocer　in town, often still with dirt and soil. --Aphaia (talk) 04:13, 6 March 2010 (UTC)Reply

Even if the word "edamame" means more than the dish, but also refers to the plant in Japanese, the word "edamame" in English refers to the dish. If this article is to be about ways to cook the soybean plant, it is not clear why it should be named after a Japanese dish. To avoid the kind of creeping confusion that has crept into the article, it makes sense to have the article refer to the dish of boiled beans in their pod. As it is the article has become a mish-mash of confusing information. JoshuSasori (talk) 10:29, 20 December 2012 (UTC)Reply

I have purchased dry roasted Edamame in the US. At least, this was the labeling. It was much like dry roasted peanuts but a bit crunchier, and obviously made with soybeans. Edamamin (talk) 1:16, 25 May 2015 (UTC) — Preceding unsigned comment added by 50.161.186.42 (talk)

I got some Trader Joe's edamame. It is just beans, without the pods. They smell like raw soybeans do once they've been soaked and have a similar texture (crunchy, not soft and tender like cooked soybeans) which my source (Louise Hagler, ed., The Farm Vegetarian Cookbook, Revised Edition, 1978, pp. 12-13) says are indigestible. The Edamame article doesn't say anything about cooking times, and I wonder how much is required. Dry soybeans require at least 45 minutes of pressure cooking according to my source, but I imagine it would be less for green immature soybeans, and just steaming or boiling would be more practical. What is the texture of properly prepared edamame supposed to be, soft or crunchy? Bob Burkhardt (talk) 16:32, 8 February 2013 (UTC)Reply

Bob, cooked soybeans should be soft, but firmer than cooked lima beans (which are pretty mushy). I can't say that I've ever cooked dried soybeans - I get them frozen and it only takes a few minutes in boiling water to cook those. I'd imagine they take about as long to cook as other dry beans, probably at least an hour or two after letting them soak overnight. 167.7.17.3 (talk) 18:11, 28 February 2014 (UTC)Reply

If you like peapods which look very similar you will HATE these, very stringy, not sweet, some people are alergic to soy. — Preceding unsigned comment added by 71.10.64.230 (talk) 18:07, 5 June 2014 (UTC) Because soybeans are high in protein, they are a major ingredient in livestock feed. Most soybeans are processed for their oil and protein for the animal feed industry. — Preceding unsigned comment added by 71.10.64.230 (talk) 18:14, 5 June 2014 (UTC)Reply

Is it really called 落花生 in Tottori? That word means peanut in standard Japanese. — Preceding unsigned comment added by 107.137.9.142 (talk) 10:44, 26 May 2014 (UTC)Reply

Hello,

I too got some edamame beans at Trader Joe's and noticed the Chinese characters. I am a student of Chinese in the US, and want to provide the meaning to you.

枝豆 is zhi1 dou4 in Pinyin.

Zhi1 枝 has meaning "branch; Measure Word for sticks, rods, pencils etc."

Dou4 豆 has meaning "beans, peas; bean-shaped."

This is consistent with your discussion of the Japanese meaning.

I use YellowBridge.com to get my English meanings.

Hope you can use this info.

Bernard_NJ

Bernard nj (talk) 13:26, 5 May 2016 (UTC)Reply

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References are not useful for the English encyclopedia. --Zefr (talk) 03:41, 20 December 2016 (UTC)Reply

This is ambiguous. Prepared vs. unprepared. There are two edamame entries in the USDA standard reference database, 11211 & 11212, and only one is chosen for nutritional facts, with no explanation. I don't know much about edamame, and after reading the article I do not know the difference between prepared vs. unprepared. For example I bought a bag of shelled edamame from Trader Joes labeled as fully cooked and shelled soybeans. That sounds like prepared to me, but there is no definition of prepared to remove the ambiguity. Also, the nutrition facts label on my TJ soybeans tracks very closely to the unprepared, not the prepared, which is confounding. It is not anyone's job here to correct TJ's labels, however, the word "prepared" is ambiguous and has no place in this article being selected if the "preparation" is not explicitly stated. It currently is just a data dump that is misleading. I would remove it, and really, until this is clarified there is no excuse whatsoever to keep it here as it is not clear, even after reading how edamame is served cooked. Note: this is not a simple situation of just adding salt, as the differences in macronutrients are large between the two types, and the sodium contents are identical. Well, that further messes it up since preparation is supposed to include adding salt.— Preceding unsigned comment added by 98.82.122.87 (talk) 18:21, 7 August 2017‎ (UTC)Reply

The article should explain if only the beans are eaten or also the pod. --Error (talk) 00:58, 4 December 2017 (UTC)Reply

The source for this claim is... a piece from The Guardian's lifestyle series on blind dates. Not what I'd describe as an authoritative source. 118.102.99.50 (talk) 05:16, 19 October 2023 (UTC)Reply

This a very loose and expansive interpretation of an editorial, which is not authoritative. Ottoump (talk) 20:46, 18 February 2024 (UTC)Reply

this section says 'maodou is used commonly to refer to the dish, which literally means "fur peas"' The history section says 'maodou, which translates to the term "hairy bean"'. In Chinese writing is the same character used for 'pea' & 'bean'? 146.90.184.145 (talk) 11:54, 9 August 2025 (UTC)Reply

2nd sentence reads 'In 1406, during the Ming dynasty in China, the leaves of the soybeans were eaten and during outbreaks of famine; it was recommended that citizens eat the beans whole or use them ground up and added to flour.' I think the semi-colon after 'famine' is redundant 146.90.184.145 (talk) 11:56, 9 August 2025 (UTC)Reply