It's hard to believe edamame has been around since the 13th century and I'm finally starting to experiment with it in my house only as of this year.  While I've always loved boiled, salted edamame as an appetizer at Japanese restaurants, somehow, they never made it on to my own kitchen table. Edamame's Japanese translation is "branched bean." I've learned that they're actually young, green soybeans when they're picked so they're soft rather than hard and dry like mature soy beans.  And, if you want to get really fancy (and lazy), you can … [Read more...]