Tag: Immature soybeans

Cultivated for thousands of years in East Asia, the popular pod snack often served in Japanese restaurants has a much simpler English designation: immature soybeans. Many people are surprised to learn that edamame is simply a younger, greener version of the same plant that produces mature soybeans used for tofu and soy milk.

Despite originating from the very same plant species, *Glycine max*, edamame and soybeans are harvested at vastly different stages of maturity. This crucial distinction leads to significant variations in their appearance, taste, texture, nutritional content, and how they are typically used in cooking.

Over 90% of U.S. soy acreage is genetically engineered, but the name for the popular snack often remains a mystery. To answer the question, "what's another name for edamame?", the simple and direct term is "immature soybeans" or "green soybeans".

Over 90% of soybeans grown in the United States are harvested for mature, dry beans used in products like oil and tofu. However, many people wonder: are edamame and soy beans in a pod the same thing? The simple answer is yes, they are the same species, but they are harvested at different stages of maturity for different purposes, which drastically changes their taste, texture, and nutritional profile.

Edamame is the Japanese word for "stem bean," derived from the traditional practice of serving the beans while still attached to their stems. These vibrant green pods are actually young, immature soybeans harvested before they ripen and harden.