What is the difference between soy and edamame?
Slendier used to be known as SlimPasta, perhaps you've heard of them under that name. Well they have been busily innovating, and the result is a range of bean pastas. Full disclosure, I have yet to try them, but I am a huge fan of their konjac noodles, which are high fibre and ridiculously low calorie.
The bean pastas are also gluten free. The choices are soy, black bean or edamame, in spaghetti or fettucine style.
But hang on, isn't soy and edamame the same thing? Yes and no. The difference is the level of maturity of the bean. Edamame is harvested when young and soft, and soy beans are mature. The latter are used extensively in food production, but edamame is solely for eating as is.
You can buy a bag of frozen edamame from your supermarket, microwave them for a few minutes and stick them on the table in a bowl for people to shell and eat themselves. Kids especially like them because they have a sweet, mild taste and are fun to shell.
The wonderful thing about this seemingly simple way of serving food, is that it forces people to slow down their eating. Consider eating fish with bones in it, it's hard to gulp it down quickly and overeat when there is work involved in getting it into your mouth, isn't it? Similar principle, but I'm sure you can guess which of those two foods kids would rather eat.
Thank heavens for sushi, or many parents would struggle to get fish into their kids on a regular basis. We are so blessed in multicultural Australia to be exposed to so many wonderful Asian cuisines.
I admit Japanese is battling it out with Thai for my number one spot for best tasting, but I'm afraid Japanese simply can't be beaten for nutrition.