Apa Sih Edamame itu? Kami Temukan Referensi terkait Kronologi dan Fakta Sejarah Terkait Kedelai Edamame

Dalam "History of Edamame" dari Soyinfo Center tertulis:

Chronology of Edamame, Green Vegetable Soybeans, and Vegetable-Type Soybeans

Green vegetable soybeans are vegetable-type soybeans harvested at the fresh green stage, for use as a vegetable, slightly before they mature and dry. The beans can be cooked and served in or out of the pods.

“Edamame” (pronounced ay-dah-MAH-may) is the Japanese term for green vegetable soybeans cooked and served in the pods, often as a snack - like peanuts in the shell. The green beans are popped out of the pods directly into the mouth of the person eating them.

In East Asia, the entire soybean plant is often uprooted at this green stage, tied into a bundle, and sold with the green soybeans in their pods attached to the plant. Removed from the plants, the pods are usually boiled in lightly salted water for 15-20 minutes, then allowed to cool and served in the
pods as a snack or an hors d’oeuvre. To enjoy, push the beans with your fingertips from the pods into your mouth. Discard the pods. Like potato chips, these nutritious little morsels are positively addicting.

Green vegetable soybeans can also be preserved by freezing or canning.

Vegetable-type soybeans are soybeans with slightly larger seeds and a better flavor than typical “field” or “grain” soybeans. They usually take less time to soften during cooking and many varieties have a Japanese pedigree. Vegetable-type soybeans are preferred by most who wish to harvest them as green vegetable soybeans.

Before 7th century B.C. - The Shijing (Book of Odes) is China’s earliest classic and the world’s earliest document that mentions the soybean, which it calls shu. It does not mention green vegetable soybeans. Zheng Xuan (Wade Giles: Cheng Hsuan), the most important commentator of
the 2nd century A.D., confirms that shu refers to the soybean and that soybean leaves, called huo, can be pickled - presumably when green, then presumably eaten.

A.D. 100 - The term Sheng dadou [Chinese characters: raw/fresh + large + bean] appears in both Shennong bencao jing (Classical pharmacopoeia of Shen Nung) and later (about A.D. 450-500) in the Mingyi bielu (A critical record of famous doctors. A materia medica). However a careful analysis of the context by a Chinese scholar who is anexpert in the history of Chinese foods and of soybeans  H.T.Huang, PhD) indicates that this term refers to raw soybeans rather than fresh green soybeans.

1175? – The Lu You Shiju [Poems of Lu You] contains three poems in a row that mention doujia (literally beans + pods). It is very possible that this is an early Chinese term for edamame – which would be a big discovery. But we must be careful since this is a book of poems.

1275 July 26 - The word “edamamé” first appears in Japan when the well-known Buddhist saint Nichiren Shônin writes a note thanking a parishioner for the edamamé he left at the temple. In: Nichiren Shonin Gosho Zenshu (The Collected Writings of Saint Nichiren).

1406 - The Ming dynasty famine herbal titled Jihuang bencao, by Zhu Xiao is the earliest Chinese document seen that clearly describes: (1) eating the tender leaves of soybean seedlings (doumiao); (2) eating the whole pods of young soybeans, (3) eating green vegetable soybeans; (4) or grinding the green beans for use with flour. The last three uses are recommended for times of famine only.

1620 - Maodou (Chinese characters: hairy + bean) are first mentioned in the Runan pushi [An account of the vegetable gardens at Runan], by Zhou Wenhua. “Maodou has green, hairy pods. It is also called qingdou (‘green beans).’ It is mentioned in the Bencao [materia medica] literature [we are not told which book], which states that it has a sweet flavor, is neutral, and non-toxic. It can be used
medicinally mainly to ‘kill bad/evil chi.’ It stops bodily pain, eliminates water [reduces edema], dispels heat in the stomach, reduces bad blood, and is an antidote to poisonous drugs... Boil the beans in the pods until done, then remove the beans from the pods and eat them. The flavor will be sweet and fresh. Or you can remove the beans from the pods before cooking, then cook the beans in lightly salted water. Or the beans can be placed on a metal screen over a charcoal fire to roast or dry them... They can be served with tea or fruits, as a snack.” This is also the earliest document seen that gives medicinal uses for green vegetable soybeans.

1855 April 12 - T.V. Peticolas of Mount Carmel, Ohio, is the first Westerner to mention green vegetable soybeans. In an article on soybeans in the Country Gentleman (p. 12) he writes: “They are inconvenient to use green, being so difficult to hull.”

1856 - Only a year later, at least two Americans have apparently figured out how to shell them with ease, and to enjoy them. Thomas Maslin of Virginia writes: “They are fine for table use, either green or dry...” Abram Weaver of Bloomfield, Iowa, praises them in the Report of theCommissioner of Patents, Agriculture (p. 256-57). “I had some of them cooked, while green, at their largest size, and
found them delicious.”

1890 Dec. - The first large-seeded vegetable-type soybean variety arrives in America. Named Edamame, it was introduced from Japan by Charles C. Georgeson, who had been a professor of agriculture in Japan. Other early large-seeded varieties included Easycook (introduced in
1894 from Shandong Province, China) and Hahto (1915, from Wakamatsu, Japan).

1915 Jan. - William J. Morse (of USDA’s Office of Forage Crop Investigations), the man most responsible for introducing green vegetable soybeans and vegetable type soybeans to the United States, mentions them for the first time in a USDA special publication titled “Soy beans in the
cotton belt”: “The green bean when three-fourths to full grown has been found to compare favorably with the butter or Lima bean.”

1917 - During World War I, USDA researchers conduct cooking tests on many soybean varieties in search of an inexpensive source of protein that lacks the typical unpleasant beany flavor and will cook quickly. Only two such varieties are found - Hahto and Easy Cook; both are large-seeded. Some progress is made in convincing Americans to eat these varieties - but only as whole dry soybeans.

1923 March - The Soybean, by Charles V. Piper and William J. Morse, published by McGraw-Hill (329 p.), is the first major book written about this plant in the United States. It contains a long section titled “Immature or Green Soybeans” (p. 221-22) that includes a description, nutritional analysis, recipe ideas. It also includes the first photograph in a U.S. publication of green vegetable soybeans, showing many cooked, open pods on a white plate. The caption reads: “Seeds and pods of the Hahto
variety of soybeans, the seeds being especially valuable as a green vegetable.” Between 1915 and 1929 Morse mentioned green vegetable soybeans in more than 20 publications.

1929-32 - During the USDA sponsored Dorsett-Morse Expedition to East Asia, William J. Morse (now a soybean expert) and P.H. Dorsett were surprised to learn that: (1) Soybeans are widely “used as a green vegetable” or as “green vegetable beans,” served in the pods. (2) The seeds for these soybean varieties are sold by horticultural seed companies, are listed with the garden beans in their seed catalogs, and are larger and sweeter than regular soybeans.

On 24 April 1929, while in Tokyo, Dorsett made the first edamame purchases, seven varieties with “Edamame” in the varietal name from T. Sakata & Co. They eventually collected more than 100 varieties of large-seeded vegetabletype soybeans (other suppliers included Yamato Seed Co. in Tokyo) and had them grown for a year at USDA’s Arlington Farm in Virginia. (3) Edamame account for less than 1% (actually 0.8%) of all the soybeans used in Japan. (4) Greensoybeans are salt-pickled in the pod in Hokkaido, the northernmost main island. (5) The soybean seeds are planted at intervals of several weeks in the same field, then, when ready, the plants are uprooted and sold in bundles.

On 15 July 1929 Morse wrote: “Saw many plantings of soybeans from just coming up to ready to pull for market. It is extremely interesting to note how they are planted for succession. We saw many plantings of beans ready for pulling for market with rows interplanted as seedlings or transplants just coming into bloom.” Near Tokyo, three crops of vegetable soybeans are grown during the season -
early, medium and late season. The 8,000-page typewritten report is interspersed with many photos of green vegetable soybeans at various stages from the farm to the table.

1929 July 20 - A letter from William Morse in Tokyo is read before the attendees at the Tenth Annual Meeting of the American Soybean Association in Guelph, Ontario, Canada, and later published in the Proceedings of the American Soybean Assoc. (Vol. 2., p. 50-52). It is the first publication in which Morse describes his many new discoveries concerning vegetable soybeans.

1931 Jan. 3 - Morse writes in his log in Tokyo: “At one
of the department stores, in the vegetable market section, we
found small bundles of soybean sprouts and also some
bundles of green vegetable soybean plants.” This is the
earliest document seen that contains the term “green
vegetable soybean(s).”

1934 - Vegetable-type soybean varieties that yielded
well at Arlington Farm are sent to many state agricultural
experiment stations for further trials. In addition, extensive
investigations of the cooking qualities and composition of
the green shelled and dry edible soybeans are conducted at
various departments of home economics. The green beans
are found to be one of the most nutritious vegetables ever
analyzed.
1935 Dec. - Dr. John Harvey Kellogg of Battle Creek,
Michigan, is the first person on record to can green
vegetable soybeans, or to consider harvesting them
mechanically. In a letter dated Dec. 9 he writes to William
Morse at USDA. “We have been doing some experimenting
this year with growing and canning shell soy beans. I am
having a couple of cans sent you so you can see what our
product is like. We think it is very fine. The few thousand
cans we put up went off like hot cakes... One of the
difficulties in the way of the soy shell bean business is the
expense of picking from the vines and shelling the pods. Do
you know of any machinery that is used for either of these
purposes?”
1935 Aug. - Rokusun, the first vegetable-type soybean
is mentioned in a U.S. publication - followed in March 1936
by Bansei, and Chusei. These soybeans are now publicly
available in the U.S.
1936 April - A 2-page leaflet titled “Soybean
introductions named in January 1936” is published by theUSDA, Bureau of Plant Industry, Div. of Forage Crops and
Diseases. It is the first official publication in which varietal
names are given to the new vegetable type soybeans
introduced by Dorsett and Morse from Japan and tested at
USDA’s Arlington Farm. Twenty varieties suitable for use
as a “green vegetable” are listed, together with their seed
color, days to maturity, and region of the USA best suited
for production. This is the earliest English-language
document seen that mentions the following vegetable-type
varieties - all with Japanese names: Chame, Fuji, Goku,
Hakote, Higan, Hiro, Hokkaido, Jogun, Kanro (in USA),
Kura, Nanda, Osaya, Sato, Shiro, Sousei, Suru, Toku, and
Waseda. It is also the earliest document seen in which
soybeans are classified by use as “green vegetable” or “dry
edible bean” or both.
1936 July - Green Shelled Soy Beans (canned) are first
sold in the USA by Dr. John Harvey Kellogg’s Battle Creek
Food Co. in Battle Creek, Michigan. This is the earliest
known commercial green vegetable soybean product in the
USA.
1936 Oct. 30 - A long article titled “Canning green soy
beans,” by Corinne Loskowske, appears in the Herald,
published by the students of Henry Ford’s Edison Institute.
They have mechanized the canning process. They canned
and sold 500 cans in 1935 and 1,000 cans in 1936. Similar
canned green soybean products soon follow: 1939 -
Mother’s Choice Brand Green Vegetable Soybeans
(Canned), by the Fox Valley Canning Co. of Hortonville,
Wisconsin.
1939 March - “Eighteen Varieties of Edible Soybeans,”
by J.W. Lloyd and W.L. Burlison is published at the
University of Illinois Agricultural Experiment Station,
Bulletin No. 453. The 58-page report is the most detailed
and interesting to date, being based in part on comments
received from 1935 to 1938 from more than 685 home
gardeners, market gardeners, and canners in Illinois. The
university offered to send free seed and growinginstructions to any gardener who would test the green
soybeans and submit frank comments in writing. The new
way of growing and eating soybeans got rave reviews. For
example: “Fresh soybeans had a satisfying flavor... They
were delicious... We like them better than peas or beans... I
served soybeans to all guests this summer and most
everyone liked them... Everyone who tried them said they
were splendid... We have never eaten beans as good... The
beans were delicious to eat and were universally liked by
my family and guests. In fact it took persuasion to leave any
for seed.”
During the 1930s William Morse and the University of
Illinois took the lead in popularizing both green-vegetable
soybeans and vegetable-type soybeans in the USA.
1940 Dec. - Vegetable-type soybeans (Bansei and
Jogun) are first offered for sale in the USA, by Strayer Seed
Farms of Hudson, Iowa (Ad in Soybean Digest, p. 12).

1941-1945 - During World War II, green vegetable
soybeans are grown in Victory Gardens in the Midwest and
at least six new canned products are introduced. By 1945
some 44 large-seeded vegetable-type soybean varieties have
been named and released in the USA.
1944 Sept. - The first English-language advertisement
for green vegetable soybeans appears in Soybean Digest (p.
61). Titled “Meet the vegetable cow,” it is a full-page,
black-and-white ad run by Dr. Harry Miller of the
International Nutrition Laboratory, and a former student of
Dr. John Harvey Kellogg. It shows the head of a cow made
entirely from soybeans. The horns, forelock, parts
surrounding the eyes, nostrils, and mouth are made of
soybeans in their [green] pods.
1946 - The Japanese government (Ministry of
Agriculture, Forestry, and Fisheries) starts keeping statistics
on domestic edamame area, production (weight including
pods), and yield. In 1946 these figures were about 7,000 ha
and 30,000 metric tons (tonnes). Yields peaked in 1969 at
almost 10 tonnes/ha. In about 1982 both area (14,000 ha)
and production (122,000 tonnes) peaked, then began a very
slow decline as imports rose dramatically (Lumpkin &
Konovsky 1991, p. 123).
1950s early - Varietal improvement of vegetable-type
soybeans starts in Taiwan.
In the United States, the period from 1935 to 1947
saw the first wave of interest in green vegetable soybeans
and vegetable-type soybeans. But after World War II,
interest almost disappeared. A second and even larger wave
of interest began in the late 1960s and has continued to
grow.

1966 July - Mr. Noritoshi Kanai, President of Mutual
Trading Co. (MTC, Los Angeles, California), imports the
first edamame and the first frozen edamame to the United
States. They are imported from Japan and sold under
Mutual’s Miyako brand to local restaurants. Initially only
two cases of 30 x 10.5 oz bags/case are imported as a trial.
The company next imports frozen edamame on 1 July 1970;
during 1970 MTC imports 70 cases from Japan and again
sells them to restaurants (Personal communication with
Atsuko Kanai of MTC, June 2001).
1972 - Taiwan exports 472 tonnes of green vegetable
soybeans, yet total area and production of these soybeans
are negligible. By 1989 that figure had jumped 77-fold to
34,821 tonnes, with Japan buying 99% of the exports in
frozen form. Japan’s total consumption that year was about
160,000 tonnes - by far the largest in the world.
1980 Sept. - The sushi “boom” in California begins
when the very popular TV miniseries and epic drama
Shogun, based on the novel by James Clavell, created a
great interest in traditional Japanese culture among
Americans. With the sushi, they drank Japanese beer and
saké. In America, beer is usually served with peanuts. But,
true to tradition, Japanese restaurants served edamamé, freeof charge, with the beer. Atsuko Kanai of Mutual Trading
Co. recalls: “It was a mass sampling of the edamamé
without people having ordered it! So the success of sushi,
Japanese beers, Japanese saké, and edamamé, are all tied in
together.”
1982 April - Researchers at AVRDC in Taiwan
[Shanmugasundaram et al.] publish their first two
investigations on “immature green soybeans.”
1982 - Rodale Research Center in Kutztown,
Pennsylvania, publishes as excellent 25-page report titled
“Fresh green soybeans: Analysis of field performance and
sensory qualities,” based on two years of research [May
1980 to Dec. 1981]. It identifies eight varieties found to be
exceptional in both field and sensory qualities and gives the
address of the seed company from which each can be
purchased. Rodale Press (publisher of Organic Gardening
& Farming magazine) also did pioneering work in
introducing green vegetable soybeans to Americans, with at
least 23 articles or books on the subject between 1962 and
the present.
1985 - AVRDC in Taiwan starts research on mechanical
harvesting of vegetable soybeans.
1987 - Reiko Weston, a Japanese woman who owns
Fuji-Ya, a Japanese restaurant in Minneapolis, Minnesota,
decides she wants to try growing edamame in Minnesota
rather than paying more for an imported product. The same
business savvy that earned her the titles of U.S. and
Minnesota ‘Businesswoman of the Year’ sparked research in
1987 by Jim Lambert of the Jameson-Williams Company
into the viability of raising this new crop. Unfortunately,
Weston died shortly before the first year’s crop was
harvested.” Jameson-Williams steadily increases their
production of edamame from 7,000 pounds in 1988 to the
350,000 pounds in 1990. In Nov. 1990 Lambert describes
Jameson-Williams as “the only commercial producer of
edamame in the U.S.” He has experimented with hundreds
of edamame varieties.

1991 April 29 to May 2 - The first international
workshop / symposium on green vegetable soybeans is held
at Kenting, Taiwan. The excellent proceedings, titled
Vegetable Soybean: Research Needs for Production and
Quality Improvement, were edited by S.
Shanmugasundaram of the Asian Vegetable Research and
Development Center (AVRDC) in Shanhua, Tainan, Taiwan.
These are the first English-language proceedings and the
first English-language book devoted to green vegetable
soybeans. AVRDC has become a leader in research on green
vegetable soybeans in Asia - in part because this crop has
now become Taiwan’s leading agricultural export, with most
of the sales going to Japan.
In these proceedings is an especially interesting paper
titled “A critical analysis of vegetable soybean production,
demand, and research in Japan,” by Thomas A. Lumpkin
and John Konovsky of Washington state; it containsextensive new information on the history of edamame plus a
superb bibliography of 187 references. In about 1986
Lumpkin founded the East Asian Crop Development
Program at Washington State University (WSU), in
Pullman, Washington. In the summer of 1989 he first grew a
trial crop of edamame (20 varieties); this was reported in a
1989 publication. By 1991 he is full-time head of a team of
12 people in this program, all of whom except himself are
working part-time, developing East Asian plants - including
edamamé - to be grown in Washington state. Lumpkin is
interested (among other things) in documenting the history
of various East Asian crops. He has collected about 400
varieties of edamamé; the germplasm is maintained at
Pullman.
1991 June - Yamato Flight Kitchen of Burlingame,
California, starts serving edamame on Japan Airlines flights
from San Francisco to Japan.
1991 Aug. 5 - An article in the St. Paul Pioneer Press
(Minnesota) states that Jameson-Williams’ company name
has been changed to Minnesota Edamame Co. The
Nishimoto Trading Co. of Tokyo likes the taste and look of
these green soybeans so much that they decided last week to
place more than $100,000 worth of their bagging and
packaging equipment in the Minnesota Edamame plant. In
September, Minnesota Edamame will start using
Nishimoto’s equipment to ship 1 million pounds of partially
processed immature soybeans to Japan. That’s a big jump
from the 7,000 pounds shipped in 1988. Minnesota
Edamame has contracts to supply Nishimoto with 3 million
pounds of the soybeans from the 1992 Minnesota crop, 6
million pounds in 1993 and 15 million pounds by 1996.
Unfortunately, quality problems in Minnesota prevented
these rosy predictions from coming true.

1994 April - The first bibliography devoted to green
vegetable soybeans, with 489 references, compiled by
Shurtleff and Aoyagi, is published by Soyfoods Center in
Lafayette, California.
1994 May 27 - Tak Kimura (“Mr. Edamamé”), a food
broker from Concord, California, introduces Eda Mame,
America’s first refrigerated, ready-to-eat edamamé - first
sold at Whole Foods Market in Berkeley, California. 8
ounces of precooked, lightly salted green soybeans are
packed in a plastic tray with a clear film lid by Yamato
Flight Kitchen of Burlingame, California. In Oct. 1994 the
first local supermarket to carry Tak’s product was Mollie
Stone’s, an upscale supermarket with six stores in the San
Francisco Bay Area. In Feb. 1998 Safeway supermarkets in
Northern California become the first large supermarket
chain to carry this product, again with Tak Kimura as the
broker. By Jan. 2000 this edamamé product was served on
United Airlines. Wholesale sales grew from $18,000 in
1994 to more than $540,000 in 1998. In 1998 the market for
edamame in the USA (especially on the West Coast)
exploded!

1994 July 1 - Minnesota Edamame is renamed SunRich
Foods. Their 1994 edamame crop is a record 750,000 lb -
but still not enough to meet demand.
Other important “firsts” among commercial
products after 1990: 1995 Jan. - Sweet Beans (SunRich
Inc., Minnesota). 1996 Jan. - Freshlike Baby Broccoli Blend
(with 40% green soybeans; Dean Foods Vegetable Co.).
1996 Dec. - Frozen Organic Sweet Beans (Sno Pac Foods,
Inc.). 1997 June - Birds Eye Baby Broccoli Blend (Dean
Foods Vegetable Co.). 1997 Sept. - Trader Joe’s Edamame
(frozen in the pods, imported from China by Seaside
Farms). 1998 Feb. - Cold Mountain Eda-Mame (Mutual
Trading Co., Inc., frozen). 1999 April - Edamame -
Blanched Soybeans (retail or foodservice; Seapoint Farms,
formerly Seaside Farms). 1999 Aug. - Melissa’s Soybeans
(Edamame) (Melissa’s World Variety Produce). 1999 Oct. -
Edamamé (Frieda’s, Inc.). 2000 May - Freeze-Dried Green
Soybeans in Salsa, Indian Spice, and Sweet & Sour flavors
(Eat Your Heart Out, New York; the first freeze-dried and
the first flavored or spicy edamame).
1999 - At least 8 new edamame products were
introduced, followed by 9 in the year 2000.
2000 May - Dr. Richard Bernard introduces the first six
Gardensoy green vegetable soybean varieties at the
University of Illinois. A small packet of these is available
free of charge to all who request them.
2001 - The U.S. company with the most innovative and
extensive line of edamame products, the best and most
colorful graphics (labels and ads), and the most extensive
advertising, is Seapoint Farms of Huntington Beach,
California, founded in 1997 by soyfoods pioneer Kevin
Cross.

2001 July - At least 70% of the green vegetable
soybeans consumed in the USA are imported, mainly from
China or Taiwan. The two main U.S. growers are SunRich
in Minnesota and Cascadian Farms in Washington state.
2001 Aug. 10-12 – Second International Vegetable
Soybean Conference held at Washington State University,
Tacoma, Washington. Organized and chaired by Dr. Thomas
Lumpkin. Excellent proceedings are published.
2001-2009 – The word “edamame” (written without an
accent on the last letter) appears increasingly in popular
U.S. newspapers and magazines.
2009 July - Green vegetable soybeans and edamamé
are now sold at natural food stores, Asian-American grocery
stores, and supermarkets across America - and served at
many fine restaurants. In the years to come, we predict
those foods will become increasingly popular in the USA
and that the soybeans from which they are made will
increasingly be grown in America.