Does anyone know where I can get some Black or brown soybean to grow for Edamame?
I can only find green soybeans and apparently, Japanese think the black or brown version makes a better edamame.
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http://www.koanga.org.nz/
Edamame versus field soybean
Best Variety of Edamame??
• Posted by arizsun (My Page) on
Wed, Apr 15, 09 at 13:31
without doubt, black or brown bean variety.
Much sweater, nuttier and plainly simply tasty. I'm a Japanese I know my edamame, thank you very much ;)
I used to live in nor-cal, Kitazawa seed in oakland carries a lot of great asian greens
http://www.kitazawaseed.com/seed_125-8.html
this edamame is good but alas 150days! You have a long growing season so it's not a problem.
I buy edamame seeds from Japan. they have a lot of varieties and more improved ones. Even blackbeaned edamame is improved enough, you can harvest in 75days. If you want some, I can order one for you together with mine in couple of months.
for instance, take look at the link below (you can see the pictures) to see how many varieties they carry.
Edamame is not really high yield compare to like climbing peas. But fresh ones are so tasty compare to frozen ones.
Japanese link below
Here is a link that might be useful: japanese emamame (web store, in Japanese)
RE: Best Variety of Edamame??
• Posted by zeedman 5_Great Lakes (My Page) on
Thu, Apr 16, 09 at 2:59
Arizsun, you are just the person I have been hoping to meet here. :-)
I am very interested in soybeans, including those grown for edamame. I collect them, and already have several cultivars from Sakate (Oosodefuri, Shirofumi, Hatsutaka, Tengamine, Sapporo Midori) all of which are green seeded. So far, I am very impressed with Sakate's varieties, since all the ones I have tried will mature here in time for me to collect dry seed.
There are quite a few black, brown, gray, or bi-colored soybeans in my collection, but few of them are good as edamame. Mostly this is because of their small size. It's really too bad, since several of them are over 50% protein. Probably better suited for tofu or fermented soybean products.
The larger black soybeans I've tried so far seem to require more time to ripen than the others, so I'm not sure how many are suitable for my location... but I would like to try those with faster maturity. The large green and yellow types I grow are earlier, which is why I grow so many of them. The brown types I have are even faster, but their seed size is small... if there are large-seeded brown soybeans, I am very interested in trying them also.
Because I save my own seed and have a short growing season, any soybeans I grow must dry completely within 120-130 days or less.
I would really like to make arrangements to order seed through you. You don't enable email, so I hope you will contact me through the email link on my Gardenweb Member Page.
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• Posted by arizsun (My Page) on
Sat, Apr 18, 09 at 23:59
zeedman: I sent you an email through gardenweb. if you have not received it yet, send me an email. I enabled it on "my page"
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• Posted by jnjfarm il5 (My Page) on
Fri, Apr 24, 09 at 14:45
I have a question about edamame vs. regular farm raised soybeans. Are they the same?
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• Posted by jimster z7a MA (My Page) on
Fri, Apr 24, 09 at 15:43
Edamame is bred for large size, among other attributes, with makes them desirable for fresh eating.
Regular soy beans, which are processed in bulk, don't need to be large. For that purpose, yield per acre is more important and they exceed edamame type beans in yield.
Jim
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• Posted by zeedman 5_Great Lakes (My Page) on
Sun, Apr 26, 09 at 0:34
Arizsun, I've already emailed you.
Ditto on Jimster's comments. Edamame soybeans have tender skin, large seed size, and good flavor. Their yield, however, is not as high as field soybeans; there seems to be a trade-off between seed size & yield.
For their part, field soybeans can have much higher protein content, some over 50% of dry weight. Edamame soybeans average 40% protein dry weight, and just under 20% oil.
This is not to say that field soybeans can't be used for edamame - only that the results will be unpredictable, since they were not bred for that purpose. Field soybeans are better roasted as soynuts, or used to make tofu.
FYI... the vast majority of field soybeans grown in the U.S. are now GMO (genetically modified); so if that matters to you, then you might want to buy bulk soybeans from an organic source. Or grow your own - they are as easy as bush beans.
kourisoybean.jpg