Edamame beans

They are young, green soya beans, picked before the beans mature and harden. Mature soya beans are usually dried; edamame are sold fresh or frozen, often still in their pods.

Boil shelled beans straight from frozen for about 3–5 minutes, then drain. For pods, boil for around 5 minutes; drain and toss with a little salt. The pods are for squeezing the beans out, not eating.

No. The pods are tough and fibrous, so eat only the beans inside. If serving edamame in pods, squeeze each pod between your teeth or fingers to pop out the beans, then discard the pod.

Stir them into noodle bowls, fried rice or a vegetable stir-fry, or add cooked, shelled beans to a salad or poke-style bowl. They also work as a simple side with a little salt.

Cool them promptly, put them in a covered container in the fridge within 1–2 hours, and eat within 2 days. Keep uncooked frozen edamame in the freezer.

Use broad beans for a similarly firm, substantial bite in salads or grain bowls. Peas are a sweeter, softer swap in fried rice, pasta or noodle dishes.

Yes—cook them before eating, following the pack instructions if you have them. Frozen edamame are not ready to eat straight from the bag.

Yes. Edamame are soya beans, and soya is one of the allergens that must be highlighted on prepacked food labels in the UK.