NOT long ago, edamame — the young, green, mostly still-in-the-pod soybeans — were exotic: new, fresh and unusual. A little treat to begin a meal at a Japanese restaurant; the equivalent of olives, or even bread and olive oil.
Incredibly, for almost everyone I know, that is the way they remain. Yet tucked in the freezer case of most supermarkets, at least here in the Northeast, edamame is as common as peas and carrots, sold in 12-ounce or 1-pound plastic bags and sold cheap.
So cheap that for four or five bucks you can buy a pound of organic edamame, and for considerably less than that, a pound of nonorganic. Since I figure you’re getting a quarter-pound or less when you order them at a restaurant, and paying (no doubt) up to seven bucks per serving, this alone should be an incentive to buy a bag.
Read the rest of this column and see the video here.