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The Japanese language has a diverse soybean vocabulary.
Edamame (written with the kanji for “department” and “bean”) describes the immature inexperienced soybean pods that certainly cling to branches. Daizu (written with the characters for “essential” and “bean”) describes mature, dried soybeans, aptly named since they’re the supply of so many essential foodstuffs in Japanese cookery: soy sauce, miso, tofu and extra. In lots of farming communities soybeans are known as aze mame (aze that means “footpath between rice paddies”) as a result of the beans are grown in ditches surrounding rice fields to counterpoint the soil. After which there are the names for the lots of of soybean varietals — some fairly fanciful, like Yamagata Prefecture’s sato no hohoemi (actually, “smiling hometown”), and others wishful, reminiscent of fuku yutaka (actually, “plentiful luck”).
Immediately, a whopping 66,000 tons of edamame are domestically grown and consumed yearly. Gunma Prefecture enjoys the No. 1 market share for the crop, with Chiba and Yamagata prefectures coming in shut at second and third, respectively. Recent edamame makes its solution to grocery shops all through Japan from June by means of September.
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