Edamame

Edamame contains all essential amino acids, which is rare for plant-based foods — that's why vegetarians and vegans value it so highly. Nutritionally it's closer to meat than to regular vegetables. If fresh or frozen soybeans aren't available, the closest substitutes are green lentils or young chickpeas (both give a similar texture when boiled). For an izakaya-style serving, roasted chickpeas with salt can replace edamame — they also work great as a beer snack.

No, thawing is not necessary. Drop the frozen pods directly into boiling salted water (1.5 tbsp salt per 2 liters of water) and cook for 4–5 minutes until bright green and tender. Do not overcook: after 7+ minutes the beans lose their color and become starchy. Drain in a colander and immediately sprinkle with coarse salt — it sticks better to hot pods.

Microwave: place frozen pods in a bowl, add 2 tbsp water, cover with a lid and cook on high power for 3–4 minutes. Air fryer: lightly brush pods with oil and cook at 200 °C for 8–10 minutes, shaking halfway — you get a light char and crispy edges. Both methods are faster than boiling and give a more concentrated flavor.

Cooked edamame keeps in the refrigerator in a container for 3–4 days. Serve cold or at room temperature — that is the traditional Japanese way. Refreezing cooked beans is not recommended — the texture deteriorates. If you have frozen product, cook only the amount you need and keep the rest in the freezer for up to 6 months.

The pods are not eaten — they are tough and fibrous. The correct technique: hold the pod with your teeth, squeeze gently and pop the beans directly into your mouth. This is the traditional Japanese way — how edamame is served in restaurants as a snack with beer or sake. For dishes like salads, grain bowls, or rice, remove the beans from the pods in advance.