Young soybeans - or edamame - is something the Japanese eat often. There are so many ways this staple food is used and enjoyed, such as in miso, soy sauce, tofu, soy milk and the infamous fermented variety, natto. It would be nothing short of a national disaster if soybeans ceased to exist! Edamame are ever-growing in popularity worldwide. Frozen whole edamame pods are easily available in London's Chinatown and Japanese stores as well as in the main supermarkets where you can also find tinned varieties of just the beans. The method of cooking them however seems more than worlds apart. Pack instructions advise boiling for 6-7 minutes before washing in cold running water. The Japanese method is three times quicker - boil for only 2-3 minutes and you'll get perfectly cooked whole edamame beans to rival any from a Japanese izakaya! Most Japanese people would fear a complete breakdown of both beans and pod after 6 minutes (they wouldn't dare suggest what might happen to the pan after this time)...and we've yet to hear from any who have been brave enough to try it. So, for simple - and quick! - whole edamame beans, have a look at this recipe and then try the sweeter version. You'd much rather spend the 4 minutes enjoying another cold beer with them than scraping the bottom of a pan, wouldn't you?