legumes<\/a> offers a vast array of nutrient-rich foods that can be used in various dishes, adding both flavor and health benefits to our meals. Soybeans, in particular, have found their way into numerous dishes and diets around the globe. <\/p>\n\n\n\nBut when it comes to soybeans, there are two types that have gained significant popularity: mukimame vs edamame. Despite their similarities, there are some notable differences between these two. <\/p>\n\n\n\n
Straight to the point:<\/strong> Edamame<\/strong> are young, green soybeans still in their pods, often boiled or steamed and served as a snack in Japanese cuisine. Mukimame<\/strong> are the shelled version of these beans, making them ready to be added directly to dishes like salads or stir-fries. The main difference between the two is the presentation: Edamame is in the pod, while Mukimame is without the pod.<\/p>\n\n\n\nWhat is Edamame?<\/h2>\n\n\n\n
Edamame is a type of soybean that is harvested while it’s still young and green. The word edamame translates to \u201cstem bean\u201d in Japanese, a nod to the fact that they are typically harvested with the stem still attached. <\/p>\n\n\n\n
These immature soybeans are contained within the pods and are often served as an appetizer or added to a variety of dishes for extra protein and fiber. Edamame can be found in the frozen food section at your local grocery store, often both in-shell and shelled varieties, which are sometimes labeled as \u201cshelled edamame\u201d or mukimame.<\/p>\n\n\n\n
What is Mukimame?<\/h2>\n\n\n\n
Mukimame, on the other hand, refers to soybeans that have been removed from the pod, or “shelled.” This form of the soybean is often preferred by those who want to skip the step of removing the beans from the pod before consuming or cooking. Like edamame, mukimame can be found in the frozen section of most grocery stores and can be used in various dishes, from stir-fries to salads.<\/p>\n\n\n\n