Beans in Japan

Beans are a staple ingredient in Japanese cuisine, used in a variety of dishes from savory to sweet. 

Immature soybeans can be boiled or steamed and served as a snack or appetizer known as edemame. 

Fermented soybeans, known as natto, are often ate with rice for breakfast. 

Beans are even used for dessert, like with the Japanese sweet red bean paste known as anko.

The Japanese really make the most out of beans!