{"id":5886,"date":"2025-03-24T01:34:12","date_gmt":"2025-03-23T16:34:12","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=5886"},"modified":"2026-09-07T18:14:18","modified_gmt":"2026-09-07T09:14:18","slug":"green-beans-2","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/green-beans-2\/","title":{"rendered":"The benefits of green bean"},"content":{"rendered":"

Green bean is sweet and neutral in nature and is held to settle how the gut works. By replenishing the Spleen and clearing damp, it eases the load that heat and humidity put on the body. It suits easing summer tiredness, poor digestion and heaviness in particular, and works widely in salads, soups and stir-fries.<\/p>\n

\"Green<\/figure>\n

When green beans are in season, the kinds, and how to choose<\/h2>\n

If you want to bring in what green beans do, deliciously, knowing the season, the kinds and how to choose makes them easier to use. Their appeal is a crisp bite and a vivid green, and they are the green and yellow vegetable that stands for summer.<\/p>\n

In season in summer, a bean eaten as a young pod<\/h3>\n

Green beans are kidney beans picked while the pods are still young and tender. Left to ripen and dried, the beans become haricot and other dried beans. They are in season in summer, roughly June to September, at their peak in July and August. The main producing areas are Chiba, Hokkaido, Fukushima and Kagoshima, and greenhouse-grown beans are in the shops all year. The Japanese name is said to come from the Edo-period monk Ingen, though one account holds that what he brought was the hyacinth bean. In the Kansai region they are also called sandomame, because they can be harvested three times a year. Eaten pod and all, they are classed as a deeply green vegetable, and their colour is valued in cooking.<\/p>\n

Round-podded, flat-podded and dojo green beans<\/h3>\n

Green beans come in several kinds by pod shape, so you can choose by dish.<\/p>\n

\n\n\n\n\n\n\n\n
kinds<\/th>\nWhat stands out<\/th>\n<\/tr>\n<\/thead>\n
Round-podded<\/td>\nThe most common. Round in section and tender<\/td>\n<\/tr>\n
Flat-podded (Morocco beans and the like)<\/td>\nFlat and large in the pod. Thick-fleshed with something to chew on<\/td>\n<\/tr>\n
Dojo green bean<\/td>\nLong and slim, delicate in the mouth<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

For a crisp texture, slim round-podded beans; for something with body, flat-podded Morocco beans: choose by dish. All of them show their sweetness and colour best blanched briefly.<\/p>\n

How to choose them and prepare them<\/h3>\n

When choosing fresh green beans, these points make it easier to tell.<\/p>\n