Sun. Oct 17th, 2021

Edamame is also known as beer bean, and vegetable soybean, requires temperatures that are warm and at a minimum a 65 day growing period to produce delicious beans. There are a variety of cultivars that are all developed for international regions of growth. There is only one variety, called “Edamame,” that grows in the United States. There are various subspecies, all of which thrive in different regions of the country. Here are the main Edamame varieties:

“Besan” or “Quality Bushel” Bushel – Also known by its popular name of “butterbean,” the busel is a huge bushy variety that is that is used in Asian and other cuisines. It produces copious quantities of peas, and is a staple of Japanese and Chinese cuisines. The beans are harvested twice in a year, once in the late spring and second in the late fall. The most well-known variety of tofu beans is the “Besan” variety.

“Quality Bushel” Bushel – Also known by its popular name of “butterbean,” this bean is medium-sized round beans with a firm flesh that are somewhat crumbly. It has an intense, sweet flavor. “Quality Bushel soybeans are best used in tofu as well as other soy based foods.

“Quality Bushel Sunflower” -“Quality Bushel Sunflower” – sunflower is very like regular sunflowers. The primary difference is that the larger, more red variety is commonly used in sushi and sashimi, while the smaller, more yellow variety is typically used in edamame. Both varieties have a slightly sweeter flavor than the majority of soybeans and a spicy, nutty taste. If you enjoy nuts along with your other protein sources it is a great choice to consider.

“Quality Bushel,” Edamame – This bean variety is created by cross-pollination between silver and black sea salts. Sea salt causes beans to release more solids, which results in a higher quality bean. The higher amount of water results in an a little salty taste in comparison to regular edamame. It is high in protein and low in calories, as are all sea vegetables.

“Quality Bushel” Edamame – If you like a more robust texture and a slight different flavor from regular edamame this is the type for you. This bean retains only around 25 percent of its original volume, and tends to stay close to its shell after cooking. It is a moderate source of protein and carbohydrates. The bean can be stored for up to six months after harvesting. Shelled edamame pods hold up well when stored for a further year, however it’s recommended to store for longer in case you don’t plan to harvest the beans again in the near future.


Each variety gets its unique appearance and texture through cross-pollination between different soybeans. Green Soybean Flat bean, for instance, is similar to the common kidney beans but has a softer shell and wrinkled inside. The sea bean is a mix of the white kidney bean and the flat bean however, it is bigger and has a rougher texture. Soybeans also have a substantial amount of protein that makes it a great choice for vegetarian foods or any foods with an abundance of protein.

Edamame beans are the mainstay of the show when it is about soybeans. But there are other aspects to take into account when choosing the right bean suitable for your cooking requirements. First, you’ll need to determine what size you’re looking to purchase, as they are available in a variety of sizes. You’ll also need to determine which cooking method you prefer, as the way soybean is cooked depends largely on the way it’s cooked. Finally, you need to determine the amount of protein you’re going to get from your bean because there’s not a significant amount of protein in edamame.

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