Edamame are young immature soybean pods that are harvested before hardening. They are a popular delicacy in Japanese cuisine, prized both for their delicate sweet taste and for their nutritional value, including protein, fibre, vitamins and minerals. In Japan, they are usually served as a snack - cooked in lightly salted water and served with a sprinkling of sea salt. Only the seeds are eaten by squeezing them directly into the mouth. Edamame has also become a popular ingredient in many other dishes. They can be found in salads, noodles, as an accompaniment to sushi and even in snack form, such as edamame chips. Their popularity extends beyond Japan, gaining worldwide recognition as a healthy snack rich in plant protein. In Japanese cuisine, edamame often appears at the start of a meal, acting as a tasty but light starter to stimulate the appetite.