Word
edamame
/ˌɛdəˈmɑmeɪ/
Definition
n. young, green soybeans that are still in their pods. You usually boil or steam them and eat them as a healthy snack or appetizer.
n. immature soybeans in the pod, typically prepared by boiling or steaming and served with salt. Often encountered in East Asian cuisine, particularly Japanese.
Examples
“We ordered a bowl of salted edamame to share before our sushi arrived.”
“Many health-conscious snackers prefer edamame over chips because they are high in protein and fiber.”
“The chef recommends lightly charring the edamame after steaming to add a smoky depth that complements the natural sweetness of the young beans.”
Examples
simple
“We ordered a bowl of salted edamame to share before our sushi arrived.”
contextual
“Many health-conscious snackers prefer edamame over chips because they are high in protein and fiber.”
complex
“The chef recommends lightly charring the edamame after steaming to add a smoky depth that complements the natural sweetness of the young beans.”
Real-World Examples
“Isoflavone content varies in unprocessed soybeans, such as edamame beans, compared to processed soya foods – and the closer the food is to the soyabean, the higher its isoflavone levels.” “Bring a large pot of salted water to a boil, blanch the edamame for two minutes, then add the peas and leave to boil for three minutes more, until the edamame and peas are both cooked.” “Edamame refers to immature soybeans that are boiled with salt and can be enjoyed either warm or chilled.” “In China, these legumes are referred to as mao dou, translating to "hairy beans," while in Japan, they are known as edamame, or "branch beans.” Etymology
Borrowed from Japanese 枝(えだ)豆(まめ) (edamame, literally “stem beans”).
Etymology adapted from Wiktionary, available under CC BY-SA 4.0.