A.K.A

green soybeans, fresh soybeans

How to choose:

Because they’re popular in Japan, edamame pods can be found fresh there. But here, it’s more common to find frozen edamame, either shelled or still in the pod. Some markets also carry fully cooked shelled edamame in their produce sections.

How to prep:

Frozen edamame are usually parcooked and require just a quick warm-up to be ready to eat. To prepare edamame for snacking out of hand, cook the frozen pods in boiling water until hot or in a dry skillet over high heat until thawed and slightly charred. Sprinkle the pods with kosher or sea salt. As your guests shell the edamame, the salt will stick to their fingers and season the beans.

Recipes

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  Recipe

  Thai Corn and Shrimp Salad

  夏玉米烧焦的创建一个烟雾缭绕的完美形式balance of flavors with sweet mango and pineapple. While the pineapple and shrimp are delicious together, don’t wait too long to eat…

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  Recipe

  Sushi Rice Bowl

  All of your favorite Japanese flavors come together in this bowl.

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  Recipe

  Togarashi Popcorn with Dry-Roasted Edamame

  Mildly hot, with notes of citrus and pepper, togarashi is a Japanese spice powder often used to flavor noodles. Here, it adds a tingly heat to the popcorn. And if…

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  Recipe

  Umami Bomb Mushroom Burgers

  This is an exceptionally "meaty" veggie burger, thanks to the deep, savory flavor in the mushrooms and soy sauce, the richness of the cashews, and the pleasantly chewy texture of…

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  Recipe

  Korean Soy and Red Chili Fried Rice

  This vegetarian fried rice doubles down on the soy with tofu and edamame (and sprouts, if you like). The sweet-and-spicy Korean chile paste gochujang gives it a kick.

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  Recipe

  Flat Iron Steak with Zucchini, Edamame, and Soba Noodles

  The deep flavor of flat iron steak works really well with the umami-rich soy sauce and sesame oil featured in this dish. If you can’t find flat iron, substitute rib-eye.

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  Recipe

  Radish, Carrot, and Edamame Stir-Fry

  A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a…

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  Recipe

  Toasted Corn, Cherry Tomato, and Edamame Salad

  Toasting the corn in a skillet brings out its nutty flavor in this summery twist on a classic succotash. You could also use grilled corn in place of the skillet-toasted…

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  Recipe

  Five-Treasure Fried Rice

  This recipe makes good use of leftover broccoli stalks, but its easily adaptable, so feel free to substitute other vegetables you might have in the fridge—asparagus, zucchini, peas, mushrooms, bok choy, bean sprouts,…