さやいんげん
さやいんげん
noun
green bean; string bean; snap bean
1.
green bean; string bean; snap bean
the immature pod of the common bean plant, eaten whole as a vegetable
さやいんげんの胡麻和えを作る。
To make green beans with sesame dressing.
さやいんげんは茹ですぎると色が悪くなる。
If you overboil green beans, they lose their color.
さやいんげんは夏が旬で、天ぷらや煮物、炒め物など様々な料理に使われる。
Green beans are in season in summer and are used in various dishes such as tempura, simmered dishes, and stir-fries.
A common vegetable in Japanese cooking, eaten as the whole immature pod. The name comes from 莢 (pod) + いんげん (from 隠元, the Zen monk Ingen who is said to have brought the bean to Japan in the 17th century). Also written as さや隠元 or 莢隠元.
COMMON DISHES:
- さやいんげんの胡麻和え — green beans with sesame dressing
- さやいんげんの天ぷら — green bean tempura
- さやいんげんの煮物 — simmered green beans
- さやいんげんの炒め物 — stir-fried green beans
- さやいんげんの肉巻き — meat-wrapped green beans
COOKING TIPS:
- Briefly blanched to retain bright color and crisp texture
- Often used as a colorful garnish alongside 人参 (carrot) in 弁当
SIMILAR WORDS:
- いんげん豆 — kidney bean, common bean (the mature dried bean)
- 枝豆 — edamame (immature soybeans, a different plant)
- さやえんどう — snow pea (flatter, different species)