The “sora” part of the word soramame means “sky” in Japanese. The soramame plant is known to have pods which grow up toward the sky. That is why the plant became to be called soramame, which literally means “sky beans” in Japanese. Soramame are normally in season from April through June depending on the latitude. Generally speaking, they are in season approximately two months after the cherry trees blossom. There are different kinds of soramame: Most are big, but some variations are small. It is said that soramame stays fresh for only three days after being picked. When you purchase them, only buy ones still in the pods.

The most popular ways to cook soramame are either removing the beans from pods and boiling them in salt water, or grilling them whole in the pods and eating the beans inside. Soramame cooked in boiling salted water makes a great accompaniment for cold beer. There are certainly many other cooking methods you can use to create various dishes. Some readers may have tried creamy lime green colored soramame soup. Soramame is also great with seafood. Flavored rice with sakura shrimp, a small translucent variety, and soramame is also delicious. Or try pasta topped with squid and soramame, it is simply divine. One of the Chinese essential condiments is tobanjan, or broad bean chili paste. It is made from soramame as its English name clearly tells.