edamame

[keryx]

Pretty much any soybean product I've ever eaten is entirely flavor-sucking - you know, they just absorb whatever you cook them in, with or near. So I find the taste resiliency of edamame astounding. I always have edamame in the house (cause ya know - protein and vegetable, so convenient), and I've been cooking them with and in all manner of things.

Know what? They pretty much always taste like edamame - green, beanlike, slightly sweet.

Hmmm.