Historically, the Edamame we know today can be traced back to 13th century Japan, when monks gave this highly nutritious vegetable as gifts, blanching whole soy bean pods and lightly sprinkling with salt. Soybeans themselves were cultivated in China though, over two thousand years ago. The term Edamame is now more commonly referred to as the preparation of the blanching and salting, served as an appetizer in countless Japanese and Chinese restaurants around the world.

Extremely high in protein, Edamame has become a super food for people seeking a nutritious snack. In addition to its high protein content, Edamame is also high in vitamins C, B, E and K, calcium, iron, folate and fiber. Its inherent anti-inflammatory properties make this vegetable a natural and delicious fighter of many types of diseases and illnesses such as arthritis, asthma and irritable bowel syndrome.