Edamame Farm | Japanese Superfood Snack Adventure ★ ONLY in JAPAN

Edamame Farm | Japanese Superfood Snack Adventure ★ ONLY in JAPAN


Edamame / The World’s Healthiest Snack Created & Produced by John Daub ONLY in JAPAN Edamame They’re immature soy beans usually boiled or steamed a little salt and I love them. You can eat edamame frozen anytime but between the end of June and the beginning of September they’re harvest fresh and available at all the Japanese supermarkets and it’s by far my favourite summer snack But what exactly are edamame? Where do they come from and how are the grown? The name in Japanese gives you a clue EDA means stem or branch MAME means bean To get the complete story I came to Chiba prefecture near Tokyo to a city called Noda. The best edamame are found nearby and Chiba is very close to Tokyo, known for great produce. The middle of the prefecture is mostly farms and beautiful flat countryside. In the center of Noda is Yumeaguri Noda, a produce coop – and they sell some of the best edamame in town! The store just opened and customers are quick to snag up the morning’s fresh harvested edamame. 400 yen or about $4 get you 300 grams of right off the stem edamame. Yumeaguri has several varieties of of Edamame – that’s right! There are dozens of cultivars! There are edamame products too like Edamame toufu. See those edamame beans? Edamame soda? Yup – it’s green, sweet and slightly salty with a hint of edamame. National snack brands also cash in on the summer edamame craze! Executive director of Yumeaguri Noda is Sekine-san who was nice enough to show me his farm to get a better understanding on how edamame are made and what makes them so darn good. We grabbed a wheel barrel and headed to his field out back. Starting in April, he hand plants the edamame seeds in the field where they start sprouting within a week. Here they are after 2 weeks. No soy bean pods yet. Sekine-san and I were after the immature soy beans which were down this way. His family harvests them fresh daily in the summer from June to August when the weather is best and they’re in season. He’s got a fair sized field, all hand planted which means a lot of long days here. Edamame is probably Japan’s no.1 snack especially in the summer when it’s enjoyed with copious amounts of beer at izakaya, rooftop gardens or in homes all over the country. Edamame are immature beans so you have to harvest them early. Not yet. The thickness of the pod is still 4-5mm. At harvest time. the thickness of the pod will be 10-12 millimeters So they’re not ready yet. So – next week? Well, maybe the week after that. So you’re probably wondering ー What makes edamame so great? Here are some facts. Are Edamame Soy Beans? No! Soy Beans are mature while Edamame are the immature soft version of them, thus the different name. It’s called Edamame when still in the pod and Mukimame when serves just as a bean. Avoid Edamame that is yellowish or shrunken. The pod should look plump and firm. Edamame are usually boiled in salted water or steamed. I prefer them unsalted though. What makes them the perfect snack? They’re high in fiber, calcium, amino acids, and a ton of minerals and vitamins. Low is sugar and fat and almost no cholesterol. Around Tokyo, Edamame are planted in April and harvested in June but different areas have different seasons. Edamame must be eaten within 3 days when harvested fresh so the best are always local. They can last up to a year when frozen. Most people eat them as an appetizer Much healthier than french fries & potato chips! The Japanese word Edamame entered the Oxford English Dictionary in 2003. Don’t eat the pod! That’s just gross. Eat the beans inside. Do they grow on a tree or in the ground? Let’s harvest some edamame with Sekine-san right now. It’s not really that hard to harvest Sekine-san just pulls them from the ground! The plants are about 80-100 centimeters high. When is edamame ready to be pulled? Sekine-san explains. This edamame pod this plumpness means good and ready the condition of the stem the colour of the leaves these are signs that it’s ready to be harvested right away. I was a little curious about how they taste raw like this. I mean, we eat almost all vegetables raw in salads. It can’t be bad, right? The pods are hard to open The beans are hard too when uncooked. Hmmm … haha! How is it? It tastes different than the taste boiled, right? Well, it just tastes like a raw vegetable Just boil it really quick for a few minutes Put it in boiling water – really hot then cool it down in ice water it will bring out the taste better That’s right! It’ll get tastier! So ー how do you eat edamame? Here’s one. I’ve been eating it the same way for years – like a hamster The salt is on the outside and I like sucking it dry, typewritter the things out. Was that odd? Yeah, a little strange but no problem. That’s how I eat it. Here’s a demo on how some ladies eat Edamame in Japan. Oh, you’re eating it differently! Yeah, that’s how women often eat it one bean at a time Take a bean out and eat. That’s the ladies way. Sekine-san demonstrates how he eats it. Just push it a little here it comes out easily He just holds it up like a harmonica and pops it in his mouth. Give it a try! Rub it in salt and then put it in boiling water for 4 minutes when finished, quickly put it in ice water and this bright green colour will show that’s the secret to eating delicious edamame I wanted to know about when the different varieties of Edamame and how they’re grown. There are many types like cha-mamae, aomame but the one that is most grown in this region is the Aomame variety Of the Aomame, we produce this one called Aji-Fuka Aji-Fuka is our main edamame crop now After that we have to harvest ones depending on the weather The types of Edamame there are also so many seed companies so simply the number of seeds that JA introduces to us is oner 50 kinds Within those types, each farmer will choose what’s suitable for their field whether for taste or for the amount of harvest so they will choose what to harvest based on their needs Naturally in February or March when it is cold, edamame doesn’t grow well. Farmers use plastic green houses or row covers to keep them warm making edamame grow faster Farms all over the country From Hokkaido to Kyushu there exists so many edamame farmers in different regions but here in Noda, it’s fairly warm so here, you can plant the seeds in February but places like Yamagata (in Tohoku) famous for Da-da Chamame Gunma for Tengu Mame – or Niigata they plant after the snow has melted which means planting is in May and harvested in mif July to August Vegetables are living things until eaten so until then you can preserve the quality and taste of the beans by doing it this way compared to separated pods since the nutrients of the beans are still on the stem The packaging is important too It’s see-through so customers can see that it’s fresh They’re hand clipped and left on the stem to preserve freshness and those vitamin He’s been at it all day The final product ready for the local store or refrigerated delivery to Tokyo The Noda seal is important because This city is THE HOME OF EDAMAME! So that’s how Edamame are grown! I thought they’d be grown underground like a peanut – or up in a tree but they’re just like any other bean So that’s what a fresh edamame looks like So if you come to Japan especially in the summer Definitely try some edamame If you’re in the area come to Noda and have them fresh from the ground! Next time I travel to Shiga prefecture to try a local delacacy it’s exotic and well — unique! it’s 1 year old fermented FUNAZUSHI with a reputation of being super sour and stinking like cheese How bad can it be? We’re about to find out! If you liked it, hit that subscribe button and watch another one of ONLY in JAPAN’s shows See more at http://instagram.com/onlyinjapantv Mata ne!

About the author

Comments

  1. NOTES: The young man in the video is Sekine-san's son. It's a family business and he's the owner of the store. He gets help from local kids to plant the seeds so it's not just him out there 😛 He didn't use any known pesticides and there were some beetles and bugs in there but not many. Photos on instagram: http://instagram.com/onlyinjapantv -john

  2. This is great video! Not just introducing a skin deep of edamame,  you try hard to show deep  presence ot it, not like others. I appraise highly this video. GJ!

  3. Thank you for such a very thorough report on soybeans in Japan! 🌞 As an American kitchen-gardener, this is giving me lots of great tips on how to grow soybeans for this year. Thank you!

  4. sizzler has these in the salad bar so I just put a ton of them on my salad and plate all you can eat. and some places have them in fried rice when ever i run across them i get them but i dont see them that often places.

  5. This is my first in-depth glimpse (much like your wasabi feature) into one of my favorite appetizers, wherever I can get Japanese food. Learning here that it can be stored and kept fresh when frozen, I guess that's why the edamames I find outside Japan as nearly as creamy and tasty as the ones one can get there. I wonder if they grow in the tropics, too; would you know?

  6. thanks so much for this wonderful vlog, I love edamame but had no clue as to the varieties, types, farming methods…thanks! I'm now going to make my way to the freezer to grab that bag of microwavable edamame!!

  7. Do not tell anyone!
    In Nernmaprang District , Pisanuloke Province , Thailand, you can buy this bean for less than 50 cents per kilogram. Ship directly to Japan. Seeds provided by a Japanese.

  8. I ate it fresh in a small pub when i visited Hokkaido few years ago and it definitely goes very well Sapporo biru.

  9. I'm interested in when the soy is sown after how many days the soybean is harvest.

    and can you tell me how the blanching process is going?
    I know about the process How it goes, but I'm not sure if it's correct and whether it's all if you can help me
    1. washing at 12c

    2.Blancing on how many degrees and whether the water is added with or something else or just going water

    3. cooling on how many degrees?

    4. freezing at -18c

    can you help us with the blanching process

  10. The way they package some of the vegetables here in Japan is interesting. Sometimes they also put pictures of the farmers who harvested the veggies(usually they’re elderly and proudly showing off their produce) and everytime I see them I can’t help but buy those vegetables 😭

  11. Its very common snack in India..we have it in winter..its called POPATI in Maharashtra region of India

  12. in Philippines . i grow up along with my grandmother and grandfather that life is too simple way back that time.. My grandfather working as a farmer, they used to plant this kind of bean in the yard of our house . My grandmother cook this in boiling water with salt and we called it bule soup 😊😊😊

  13. I eat edmame like Sekinie-san too! That popping is really fun! As always, thanks for sharing such a great vid!

  14. This was great video. Thanks John! These types of videos are my favorite from you (and the explorer ones!). And at 12.5 minutes i have time to watch the entire thing. 😉 I've just added Noda and Yumeaguri Noda to my "Want to go" list on Google Maps, so that the next time I visit Tokyo, if during edamame season, I can take a day trip out there in search of some super fresh edamame. Maybe hit up Kashiwa to the south while I'm out that way. 🙂 You Rock!

  15. Loving your channel
    Man. Great details and efforts. Best on Japan. Can you please let us know the name of background music from 1.30 onwards. Subscribed 👍:)

  16. My grandparents usually harvest a part of the beans they plant (as they're farmers) a bit earlier so that we can enjoy edamame even in the other side of the world. I'm sure it doesn't compare to edamame grown specifically to be eaten, but it's still very tasty! Frozen edamame (even imported from Japan) can be bought, but I prefer the freshness of beans I've literally seen bud and grow. Sekine-san's way of eating the beans is what I've done my whole life, but the older women in my family all eat the "ladies' way". John's is the only one I've literally never seen lol

  17. We have something similar in South India. amarka in malayalam and avarakai in tamil. But we dont eat it raw.

  18. Thank you for the careful coverage and editing.
    Your coverage is really good. As a Japanese, I am very happy to hear that "Edamame " is loved all over the world.
    However, it was anxious that the way of eating was different from the Japanese.
    Small hairs are growing around the sheath, so I feel bad when I put a sheath in my mouth and eat it. Therefore, it is good how to eat Mr. Sekine. Right! Like a bullet in a pistol, you send a "Pimp! " in your mouth.(:-)
    The Japanese also care about the freshness and beauty of pods, and carefully separate and pack the sheath.
    Keep up the great interview in the future.

  19. kacang ini ada juga di Indonesia,direbus dengan batangnya dan di ikat lalu dijual. kami menyebutnya dengan nama kacang bulu karena kulitnya ada bulu halus.. makanan zaman dulu dan sekarang susah didapat..

  20. when I went to vocational high school, I had an internship in edamame cultivation process. Its amazing. :3

  21. I really really like the way you talked and explained. I watched every episode that made. Huge thanks for your show. Keep it up and God bless you always!

  22. ME ENCANTA TU CONTENIDO ES MUY AGRADABLE SALUDOS DESDE PERU¡¡¡¡¡¡ ESPERO QUE LLEGUES PRONTO AL MILLON DE SUCRIPTORES

  23. Just discovered your channel and subscribed. It's a joy to watch your videos with tons of information to take in. Thanks, John!

  24. Hi, I'm gald for watching your videos. I'm Indonesian, let me ask you. how to store edamame rightly when I buy it at the traditional market? should I store it frozen wit/without the pods? please give me you explanation 🙂

  25. its green bean (taze fasulye) which is traditional Turkish vegetable about 800 years if not more..check out google or youtube taze fasulye and meals with it

  26. I don’t know what Edamame is called in our native language but we love eating it as a snack here in Arunachal Pradesh ,India too. My granma who’s from Ziro,Arunachal Pradesh harvests them. It’s slightly purplish in colour here

  27. I was introduced to "Edamame" this past week.   I was a little turned off by the exterior.   I thought to myself,   "This cant be Good".   Once I tried it…..     I LOVED IT.  I will be searching High and Low in my town for this delectable treat.

  28. Everything in Japan village side looks pleasant and calm and not to mention the nice architecture and road structure.

  29. John – I found your channel last Saturday. I am legit surprised you haven't been trending in at least the Asian content funnels. Glad it finally showed up on my recommended.

    One comment though, you gotta update that intro if you want to cast a wider net of viewers. Also, let's get an updated video of who you are, why you're in Japan and how do you actually gain access to such amazing openness of your hosts? I think it's time for ONLY IN JAPAN to hit the big stage of algorithms!

  30. セキネさんの説明が分かりやすいです。
    いろいろ枝豆のことを勉強になりました。ありがとうございます。

  31. From child hood we boil in salt and have them. This is very old and native to India.

    Many things are common to India. Japanese are against salt. Don't bring new videos as saying Japanese..

  32. These videos are so fantastic.
    I learn so much about Japan and the country from you and all you are doing is making my need to travel to Japan so much worse LOL – in the best way possible!

Leave a Reply

Your email address will not be published. Required fields are marked *