Fresh Edamame (Komame)

Description:

• Fresh edamame is rare to find in Singapore. But we are offering ones from Shizuoka. It is called "Komame".
• Thanks to the warm yearly sunlight in Shizuoka, fresh edamame is raised throughout the whole year.
• In order to keep the freshness, the branch / twig comes with the beans.
• Also, because its premium quality, this type of edamame is also used at classic restaurants.
• Compared to frozen edamame of Taiwan or Thailand, beans are small yet all the umami is packed inside.

Processed in:

Shizuoka

Spec:
200g

Ingredients:
-

Preserve method:
To preserve the quality of the product, avoid direct sunlight/ places with high heat and humidity.

Note:

How to cook the best recipes:
Ingredient:
- edamame with shell ... 250g
- water ... 1L
- salt ... 40g (about 2 tbsp)

Recipe:
1. Cut the tip of each edamame. So that the salted water can go in side to make it taste nice and salty.
2. Prepare edamame in a bowl. Add 1/2 tbsp of salt and using hands, massage so that salt is absorbed inside edamame.
3. Prepare water, add the other 1/2 tbsp of salt and start boiling.
4. When it starts boiling, add the salted edamame.
5. Although it will stop boiling when cold edamame is added, when you see the boiling once again, lower the heat. And let it heat for 4 to 5 minutes.
6. Do sometimes mix with chopsticks.