Beans & Pods

Edamame, fava beans, green beans — protein and fiber-rich legumes for every cuisine

Edamame, fava beans, green beans, green peas, and snow peas — legumes eaten pod and all — deliver plant protein and dietary fiber in one package. Edamame is the immature form of the soybean — known as "field meat" for its protein content — and uniquely offers vitamin C that mature soybeans lack. Many have short peak seasons, but frozen varieties are available year-round, making it easy to incorporate them into daily meals.

5 items 3 in peak season

Recommended Ingredients

01

Edamame

えだまめ Vegetable

Immature soybeans offering protein, fiber, and vitamin C that mature soybeans lack — a nutritional powerhouse.

Protein + vitamin CClassic Japanese snack
¥1,569 /1kg
Annual Avg
02

Fava Beans

そらまめ Vegetable Peak

A spring-season legume rich in protein and B vitamins. Simply salted and boiled for a fluffy, sweet treat.

Spring delicacyFluffy and sweet
03

Green Beans

さやいんげん Vegetable

Eaten pod and all, with balanced nutrition including beta-carotene and vitamin C. Classic in sesame dressing or tempura.

Whole-pod nutritionVivid green color
¥3,342 /1kg
Annual Avg
04

Green Peas

グリーンピース Vegetable Peak

Rich in protein and fiber. Adds spring color to rice dishes and soups.

Protein-richSpring color
05

Snow Peas

さやえんどう Vegetable Peak

Eaten pod and all — crisp texture and vivid green color brighten simmered dishes and stir-fries.

Perfect color accentCrisp texture

Frequently Asked Questions

How do I boil different beans properly?

Edamame: rub with salt, boil 3–4 minutes. Fava beans: shell and boil 2 minutes. Green beans: trim ends and boil 1–2 minutes. Overcooking ruins the texture in all cases.

Do frozen beans lose their nutritional value?

Flash-frozen immediately after harvest, they retain nearly the same nutritional value as fresh. Edamame deteriorates so quickly after picking that frozen versions may actually preserve more nutrients.

What dishes work well with beans?

Edamame: salted or mixed into rice. Green beans: sesame dressing or tempura. Green peas: rice or soup. Snow peas: simmered dish garnish. They work across Japanese, Western, and Chinese cuisines.

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