Mukimame vs Edamame: 6 Crucial Differences To Know Now

When you think about soybeans, you might be surprised to hear about their wide varieties. Mukimame and Edamame are just two examples. Both are green, unlike ripe soybeans, which are typically brown. Some people believe that Mukimame and Edamame are the same. While this is not true, it is not totally wrong.

On one level, both Mukimame and Edamame are unripe soybeans, but they are not identical. If you are curious about their differences, keep reading this comparison. We will help you understand the distinctions and easily identify each of them.

Mukimame vs. Edamame
The main differences between Mukimame and Edamame are their appearance, size, taste, convenience, price, and raw consumption. Mukimame and Edamame are green, immature soybeans, but the former is shorter and wider, while the latter is longer and thinner.

What is Mukimame?

Mukimame falls into the category of vegan food. Mukimame is an immature type of soybean. It is a well-known snack in Japan and many other Asian countries. The name itself comes from the Japanese language. The literal translation is “exposed beans,” which exactly describes their situation. Mukimame.

Mukimame is a soybean that is neither mature nor shelled. This is why it is called exposed beans. Mukimame, aside from being naked, is complete. They are not ground and are usually sold frozen in cans.

You can find them in various flavors, which suit different tastes. In addition to the original taste, there are garlic and teriyaki mukimame. Also, you can eat them as a snack or include them in a balanced meal recipe.

Mukimame is a reliable source of vital dietary fiber. You will experience ultimate convenience with Mukimame, as you won’t have to remove their shells. Also, the canned or packaged beans are pre-cooked.

So, you just open the bag and eat them. Still, if you get raw Mukimames, you won’t have any trouble cooking them. They are easy and fast to cook.  

What is Edamame?

In Japanese and other Asian cuisines, Edamame has been used for centuries. Just like Mukimame, Edamame is also green and unripe soybeans. Despite being unripe, Edamame is edible. It is cut while still soft, so you can easily eat it without cooking.

Also, the word Edamame has a meaning in Japanese. The name is translated as “bean on the branch.” This is exactly how you will find Edamame. It is shelled in its condition when grown on branches.  

Edamame is consumed as a snack or an appetizer. When hulled, Edamame can be added to many dishes and saladsYou can also use the pods in sweet snacks among their various uses. It also works well as a pickle.

You can get raw Edamame and cook them at home. They won’t take much time or many ingredients. You will only need a pot full of boiling water and some salt.

Edamame is not usually eaten with its pods. The pods are not edible. You can enjoy the original salty flavor by squeezing the beans out of the shells. Whether pre-cooked or raw, you must put them in boiling water.

However, the main difference is that pre-cooked frozen Edamame won’t take much time there.

What are the Differences between Mukimame and Edamame?

Mukimame and Edamame are almost the same, as they are both soybeans. Also, they are both immature versions of these beans, but there are a few core differences. They do not look the same and vary in size.

1. Appearance

While Mukimame and Edamame are both green, they look different. Edamame is kept in their shells, so they resemble peas in podsMukimame, on the other hand, looks like actual beans.

2. Size

Edamame is unquestionably larger than Mukimame. The pods are generally taller yet thinner, whereas the beans are wider and shorter. Typically, a single Edamame pod can contain 3 or 4 beans. 

So, each edamame pod can reach a length of 7.5 cm. Mukimame, on the other hand, is way shorter. The largest bean can be 1.5 cm long.  

3. Taste

Mukimame and Edamame are closely similar in terms of taste. They are generally sweeter than ripe soybeans. However, Edamame tastes a bit earthy. Additionally, they are saltier than Mukimame. If this bothers you, you should not eat them raw.

Boiling them will make the taste less bothersome. However, the natural covering of Edamame makes the taste stronger, while Mukimame can gradually lose its intense flavor.

4. Convenience

In this point of comparison, Mukimame is the clear winner. Mukimame is often sold frozen and pre-cooked. So you can consume them right away. Even if they were raw, cooking them would take a little time.

Edamame, on the other hand, takes more time to be ready. Also, removing the pods and squeezing the beans while eating is inconvenient.

5. Price

Despite being almost the same, there is a price gap between Mukimame and Edamame. Edamame is cheaper, as they remain in its natural shape. Mukimame, on the other hand, costs more as they are removed from the pods and ready for consumption.

6. Raw consumption

While consuming Mukimame and Edamame raw is possible, it is better to cook Edamame first. It makes the pods softer and the beans easier to extract. Also, cooking in boiling water makes the plant less aggressive in producing side effects.

The plant has natural defenses and some level of fuzziness in the shells. Cooking breaks down the majority of these elements.

Mukimame vs. Edamame: are they the same?

No, they are not the same. Mukimame and Edamame are both soybeans. Both have the same green color and level of maturityStill, they are different on various other levels. For instance, they look different, and their sizes are not the same.

Mukimame is similar to bare beans, while Edamame looks like pods of green peas. Mukimame is wider and shorter, while Edamame is longer and slimmer. Also, you can’t buy them for the same price, as Mukimame is more expensive.

Generally, Mukimame is sweeter, but they tend to lose its flavor over time. Edamame is salty and earthy, but its flavor lasts a long time. Lastly, Mukimame is more convenient, as it has no pods and is faster to cook.

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