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5 easy steps to cook fresh Edamame

Forget about the frozen ones, at least from now till August!  Fresh Edamame 枝豆 are in season! Even for us living in Japan, this is the only time we get to eat them fresh. You often seen them at Japanese restaurants, this salted starter dish is a little bundle of nutrients. High in soya protein, eating Edamame can help to reduce insulin resistance, kidney damage, and fatty liver in people with diabetes.

Edamame are young soya beans and you usually find them still in the pod when purchased, regardless fresh or frozen. They are so good for health, it’s never too much. Not only I serve during meals, I often treat these to my children as their after-school snack. George and June completely addicted to them. Quick to prepare and easy to cook, enjoy freshly-cooked Edamame now before they are all gone. Learn how you can do it here.

5 easy steps to cook fresh Edamame

Prep time 5mins, cook time 5 mins

250g of Fresh Edamame
1 litre of water
40g of coarse salt

1.5 litres of water  → use 60g of salt;
2 litres of water  → use 80g of salt


1 Wash under the running tap water.

Remove bean pods individually from the stems with a pair of scissor. Then place them in a colander to give a thorough wash under the running tap.


2 Trim off both ends of each pod. 

Drain away all excessive water. Trim off both ends of each pod to the salt to penetrate easily.


3 Rub in the salt.

Sprinkle 15g of coarse salt onto the bean pods and rub them well together with both hands. This adds freshness and taste to Edamame.  Do not wash off the salt on the pods. Set them aside while preparing the boiling water.


4 Cook in the hot boiling water. 

Prepare a pot of water and bring it to boil. Once ready, add in the remaining amount of salt. Then throw in the “marinated pods” slowly.  With medium heat, cook them for 3-5 minutes. To check if they are ready, take out one of the pods to try. It should taste sweet and crunchy. Do not over boil as it will greatly soften the beans, leaving them too mushy to eat.


5 Cool down naturally.

Drain off the water well and leave the beans to cool naturally. Unlike any blanched vegetables, do not cool them under cold running water or immerse them in ice water.  This is because we want to keep the salt content within the beans.

Serve immediately or make ahead. They store well in refrigerator for 2-3 days or simply freeze for future use. If you find them too bland, feel free to sprinkle extra salt on the beans before serving.


To eat them, gently squeeze both ends of the pods with your fingers to release the beans. George and June love to compete each other at the dinning table to see who is fastest to pop out the most beans. On the other hand, if you are one who drinks beer, likely this may suit your palate. In a typical Japanese Izakaya, beer-guzzling patrons will never miss this must go-with dish. Whereas back at home, I just like to add a few to bring more colours to my dishes, eg. Veggie stew with Hijiki.

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