Saya beans are eaten as a grain
Saya beans are a nutritious vegetable eaten with the pod by picking young beans. It is useful as a simmered Japanese dish and as a color for creamy stews.
“Kinusaya”, commonly used in the Kanto region, is also a type of Saya bean, 5 to 6 cm long and characterized by thinness and softness. “Osaya bean” is usually eaten in Kansai, and it is a large variety with a length of 10 cm or more. Recently, “pea”, which is not stiff even when the fruit is grown, is also popular with many people.
The origin of the Saya pea is believed to be from Central Asia to the Middle East. At first, it was thought that they did not eat the shell as they do now, but rather cereals. It is a historical vegetable that has supported human food since ancient times, such as the discovery of beans in the tomb of King Tutankamen of ancient Egypt.
It is said that they came to Japan from China around the 10th century. During this period, beans were eaten as grain, but since the Edo period, one can eat the whole shell, and it is said that it has been popular since the Meiji period.
How to distinguish delicious and fresh Saya beans
Fresh Saya beans have dark green color, firm skin, and lots of beans. It is said that the high quality Saya beans are so thin that you cannot feel the fruit. Choose one with white pins. Fresh peas will be crushed when folded.
Saya bean nutrition
The amount of carotene contained in Saya beans is twice that of edamame. Carotene is fat-soluble and can be effectively absorbed when cooked with oil.
It also contains a lot of vitamin C, so it can be expected to have effects like immune booster and collagen production to lead to beautiful skin. Vitamin C is a nutrient that cannot be stored in the body, so it is important to take it daily.
How to save Saya beans
These are the temperatures and humidity you should keep in mind when storing beans. The ideal environment is temperature 0 ° C and humidity 90-95% or higher. When stored at home, like other beans, it is essentially boiled and refrigerated on the day of purchase. If you want to preserve raw without boiling, wrap it in kitchen paper to absorb excess water, put in a plastic bag and store in the refrigerator’s vegetable compartment.
Boiled vegetables will last longer, but are perishable so you should eat them early. To preserve as long as possible, soak in salt water, remove the water and then store in the refrigerator. If you only put in hot water, the nutrients will flow out will be inhibited, when cooking will keep the texture firmly, the color is beautiful.
If one part is damaged, it will be easily transferred to another Saya bean, so when buying in bulk remove the damaged part and save it.
Prepare the Saya beans
When cooking Saya beans, you need to remove streaks. Fold the edge toward the straight line and pull towards the head to remove the streaks. However, if you want to leave the tip behind, such as when using it as a cooking ornament, draw a streak in the opposite direction.
A point that makes Saya beans delicious
What should I do when the taste is hard to taste?
Bean curd is a vegetable that has strong fibers and is difficult to absorb into the taste. So when using it as a main ingredient in simmering dishes, not as a garnish in cooking, it’s a good idea to cook it with something flavorful, like fu.
Is it difficult to organize when cooking with good ingredients?
I will explain the points when cooking small ingredients such as chirimenjako and the peel. When it is disjointed and not combined, you can eat it deliciously by creating a sense of unity for the whole dish, such as by combining it with eggs.
Kinusaya is not a saya variety, but is a general term for immature varieties less than 5 cm in length. Should be used to color the dish.
It is a vegetable that has gained popularity in recent years as you can enjoy both thick pods and plump beans.
This bean is larger than Kinusaya and is characterized by a plump appearance. It is also attractive that it has a high sugar content and is slightly sweet.
To enjoy the bright green color and texture of the pods, do not overcook when using them as a color for your simmering dishes. Enjoy Saya beans at the table.