found: Edamame, 2000:t.p. (Edamame is a traditional Japanese vegetable; also called vegetable soybean and sweet bean; edamame in Japanese ("branched bean") and mao dou in Chinese ("hairy bean"); edamame is the same species as grain (or field) soybeans, Glycine max, but it has larger seed, sweeter flavor, smother texture, and better digestibility)
found: Epicurious food dict., via WWW, Mar. 15, 2002(edamame: The Japanese name for fresh soybeans. Edamame, which are usually bright to dark green, are available fresh in Asian markets from late spring to early fall. They're also available frozen.)
found: The cook's thesaurus, via WWW, Mar. 15, 2002(edamame = sweet bean = vegetable soybean = beer bean = edible soybean = garden soybean = immature soybean = green soybean. These are fresh soybeans, often sold in the pod. Steam them, then split the pod open and eat the beans inside. They're also great in soups.)
found: ITIS search, Mar. 15, 2002(Glycine max. Common name: soybean. Synonyms: Soja hispida, Soja max, Phaseolus max, Glycine gracilis, Glycine hispida, Dolichos soja)
found: Beetle, A.A. Recommended plant names, 1970(Glycine max, soybean groundnut)
found: Why the brown bean was blue, 1992.
