Edamame History – Ancient Origins and Evolution

Edamame History – Ancient Origins and Evolution 

While the exact origin of edamame as a food in Japan remains unclear, it is believed to have been consumed for thousands of years. Originally from China, soybeans were introduced to Japan around the 6th century AD, likely via the Korean peninsula. By the Edo period (1603-1868), unripe soybeans became a popular food source in Japan.

Farmers would steam or boil the beans, sprinkle them with salt, and enjoy them as a nutritious snack during field breaks. Over time, edamame became a staple in Japanese cuisine, commonly served at izakayas and other casual dining spots.

Key Historical Milestones:

1275, July 26: The term “edamamé” first appears in Japan when Buddhist saint Nichiren Shônin thanks a parishioner for the edamamé left at the temple.

1406: The Ming dynasty’s Jihuang Bencao documents the use of young soybeans during famines.

1620: Maodou (hairy bean) is described in the Runan Pushi, noting its culinary and medicinal uses.

1855: T.V. Peticolas of Ohio becomes the first Westerner to mention green vegetable soybeans.

1856: Americans begin to enjoy green soybeans, with praises from Thomas Maslin of Virginia and Abram Weaver of Iowa.

1890, December: The first large-seeded vegetable-type soybean variety, Edamame, arrives in America, introduced by Charles C. Georgeson.

Fun Fact: A photo from the late 1800s shows a geisha enjoying edamame aboard the boat of the Atari-ya teahouse. Please follow this link to enjoy the painting: https://varshavskycollection.com/collection/svjp-0254-2018/#view

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