Soybeans, or edamame, with their characteristic fuzzy pods and bright green color, are a delicious snack food. They are easy to eat and digest, high in protein and fiber and readily available in the freezer case. But here’s the challenge: Look for some island-grown soybeans and discover the taste difference.

Fresh soybeans are remarkably flavorful in comparison to their bland, frozen counterparts. Fresh ones might not look as pretty because some varieties are yellowish green rather than bright green, or smaller in size than those grown elsewhere. But fresh soybeans are guaranteed to taste better.

Soybeans grow on a bush; the pods must be stripped from the plant, often by hand. They should have a fresh-picked look and not be limp or brown.

Cook soybeans in water for 15 to 20 minutes; taste one to check for doneness. Drain and toss with salt or stir-fry with seasonings to coat the pod. Pop soybeans from the pod into your mouth while you enjoy the seasonings that coat the pod.

Add cooked soybeans to salads and soups; purée them with garlic, lemon juice, olive oil and salt for a lovely green "hummus."

There are many food products made from a variety of soybeans, but there’s nothing like a fresh soybean for healthy snacking.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.