In the world of Japanese summertime foods and pub snacks, there is nothing so simple as edamame. Whether they are served hot or cold, these delightful little pods of immature soy beans have a mellow, full-bodied umami flavour that goes fantastically well with spicy and savoury seasonings. Try this easy recipe for freshly prepared edamame with Japanese shichimi togarashi seven spice.
Recipe courtesy of Fiona Uyema
- To cook fresh raw edamame cook in a saucepan of boiling water for about 5 minutes and then drain.