The allure of edamame

In the monsoon season, the rainfall transforms our land into a vibrant and lush green landscape. After a few weeks of rain, we can harvest an attractive green product—hariyo bhatmas. The color of these green soybeans is brighter and the taste is smoother than any other variety of beans.

Hariyo bhatmas sadeko (soybean salad) is one of the most famous dishes in the local eateries of Kathmandu. It goes well with everything, from chiura (beaten rice) to even regular daal bhat. And it’s one of the best snacks for those who like a drink in the evening.

Hariyo bhatmas is rich in protein, calcium, vitamins, fiber, and other nutrients like vitamin K, vitamin B6, thiamine, vitamin C, iron, manganese, phosphorous, copper, potassium, magnesium, zinc, selenium, and calcium. It’s a good source of antioxidants, which boost metabolism.

Hariyo bhatmas helps boost metabolism, reduces heart problems, protects against cancer, improves digestion, and enhances bone health. It also lowers the risk of diabetes. Making Hariyo bhatmas sadeko is easy. You just have to boil green beans for 10 to 15 minutes on medium flame, ensuring you don’t boil it for too long to preserve the real taste. Add salt to the water while boiling. Meanwhile, prepare other spices by cutting ginger and garlic into thin strips, adding salt and juice of half a lemon, and let it sit for 10 minutes.

 Afterward, add cut green chili and mix well. Remove the cover from soybeans, add it to the ginger-garlic mixture. Adjust salt, chili, and lemon juice according to your taste. Heat oil in a pan, fry fenugreek seeds until black, turn off the flame, add turmeric powder, and pour the oil into the mixture. Garnish with coriander leaves and delicious Sadeko Bhatmas is ready to serve.

Now, what about Edamame? Edamame is essentially green soybeans with great branding. It has global recognition and a written history, unlike our hariyo bhatmas sadeko, which lacks branding, and history, and is served as a simple Nepali snack in local eateries.

Edamame is immature green soybeans, widely used in Asian cuisine and recently gaining popularity in the West as a snack. Edamame is typically sold in pods, but unlike peapods, the pods are not meant to be eaten. Instead, the soybeans are boiled in the pods and then eaten separately. In the US, you can find edamame in the frozen food section, and some stores, especially health food stores, might also sell it in the snack aisles.

Edamame is gaining popularity in the West as a superfood because each serving of edamame contains plenty of fiber as well as omega-3 fatty acids. The American Heart Association (AHA) recommends diets high in both to reduce your risk of heart disease. In addition to being a decent source of soy protein, edamame is rich in healthy fiber, antioxidants, and vitamin K. These plant compounds may reduce the risk of heart disease and improve the blood lipid profile, a measure of fats including cholesterol and triglycerides.

Unlike other beans, edamame is low in carbohydrates, which can make eating them less likely to raise blood sugar levels. Although edamame is the same soybean that makes tofu, it has more taste than the bland bean curd. It is faintly reminiscent of peas and is buttery with a hint of sweetness and nuttiness. The texture is firmer than a pea. It’s soft but with a bite.

Edamame has a rich history in Japanese cuisine, dating back to 1638. We don’t have a written history of green soybeans, but it’s believed they might have traveled through Tibet to Nepal.

Edamame has the potential to transform Nepal’s agriculture and make a mark globally.

Edamame is a nutritional powerhouse, rich in plant-based protein, fiber, vitamins, and minerals, making it an ideal addition to a balanced diet. It’s easy to grow in Nepali soil and climate, offering farmers a sustainable and lucrative crop.

Embracing edamame as a cash crop has the potential to transform Nepal’s agricultural story. With its nutritional benefits and global demand, especially in Japanese restaurants, edamame export from Nepal can boost its economy. Imagine this nutrient-rich delight, infused with Nepali flavors—steamed, marinated with local spices like timmur-salt or roasted cumin salt—appearing on menus in Nepali restaurants worldwide.

However, unleashing this potential requires efforts like educating farmers, incentivizing cultivation, and gaining governmental support. Collaboration between farmers, industries, and governmental bodies can create a strong supply chain, showcasing ‘Produce of Nepal’ edamame as a premium product.

 Integrating edamame into Nepali restaurant menus globally can promote Nepali produce, elevate culinary identity, empower local communities, and support economic growth and agricultural sustainability.

By harnessing its nutritional benefits, exploring export opportunities, and integrating it into global cuisines, we can celebrate Nepal’s agricultural heritage and enhance its culinary presence worldwide. It’s time to embrace edamame, not just as a bean but as a symbol of Nepal’s agricultural brilliance and gastronomic innovation.

 

The author is a UK-based R&D chef