trijbits

Thanks for your replies. Amy, I've seen the ones with the big bean only used in Korean cooking. Is that a different kind of bean, or it it just more mature? I'd probably get some grumpy objections if I tried using them in a recipe for the standard moyashi. They certainly would be easier to trim, but as you said, what would be the point? I do remove the strings from snow peas, usually attempting both sides. Snap beans don't seem to have enough string in 'em to make it worth the effort.

My first time to post, and sorry it's a question. When one prepares moyashi, is it really necessary to remove the me and hige as described in most Japanese recipes? I've always just ignored those instructions--dumping out the bag into a strainer basket, washing well, and picking out a few loose bean skins. Yesterday evening I decided to try doing it the "right" way just for the hell of it, and planted myself in front of the TV with a couple of bags worth of moyashi. One episode of Star Trek DS9 later, I had worked through about 1-1/2 bags worth. I can't believe that busy Japanese housewives actually do this, and I'm curious to know if anyone does? When is it not OK to use the quick&easy shortcut? Thanks for any input Karen in Ikoma, Nara