Edamame

Edamame is an East Asian and Southeast Asia dish prepared with immature soybeans in their pods, which are boiled or steamed, and may be served with salt or other condiments. It is consumed in many world regions. Edamame is a common side dish in Chinese cuisine, Japanese cuisine, Filipino cuisine and as an appetizer to alcoholic beverages, such as beer or shōchū. As an ingredient, edamame is used in both sweet and savory dishes, such as takikomi gohan, tempura, and zunda-mochi. Edamame is called utaw in Filipino and maudou in Chinese. When the beans are outside the pod, the term mukimame is also sometimes used in Japanese.

Description: Wikipedia — Edamame, CC BY-SA 4.0