How Not to Eat Edamame

A guide to cooking edamame plus 3 flavor-packed toppings.

I didn’t know you weren’t supposed to eat the shell.

And even as I chomped away at the entire edamame pod in my mouth, chewing and chewing and chewing, it still didn’t dawn on me that maybe it wasn’t edible. I had been assured edamame was good. Really good, even. But I couldn’t see the appeal.

Creating my fun Southern style sushi at my restaurant The Chocolate Giraffe was the thing I was most passionate about. But having never been to a sushi bar myself, I relied on tips from my more traveled customers. I kept a little notebook of the things they enjoyed from other sushi bars, I made meticulous notes of what they described and if an idea sounded intriguing and I couldn't find it in a Japanese cookbook, I put my own twist on it. This also held true for the things I served with the sushi. And if there’s one thing I kept hearing the praises of, it was edamame. “You know,” they’d say, “like the kind they serve at sushi bars in big cities.”

They sounded easy enough and extremely tasty so I placed an order with my food distributor. What arrived were bags of unassuming, loose green beans. No pods. Just bags of frozen, plain shelled soybeans. Not that I would have known any better.

I couldn’t wait to try them. I followed the package instructions to the letter.

Bring salted water to a boil. Check.
Add the edamame. Check.
Cook for 4 minutes. Check.
Drain. Check.
Enjoy! …meh.

I thought they were just ok. They didn’t change my life. Certainly not the revelation I’d been led to expect. But all wasn’t lost because in my mind’s palate they tasted great with a splash of sesame oil, a few toasted sesame seeds, and lots of scallions. Turns out, that really did make them taste great.

And while the customers enjoyed them, they kept saying, “Those salted pods though…nothing like ‘em.”

I talked to my distributor because I just had to try some. And the day that case of frozen edamame-in-the-shell landed in my kitchen, I was so excited. Once again, I followed the package instructions. I boiled them, salted them generously, and placed one gleaming pod in my mouth.

I chewed on that thing for what felt like an eternity before I nearly choked. I didn’t get it. What was all the hype?

I was still plucking the stringy bits of pod from between my teeth, when one of my servers walked by. She saw the bowl and gasped. “You got the pods!” I watched her manage one of the pods, sliding it through her teeth like she’d done it a thousand times, and beamed. “People are going to be so excited we have these!”

Then she casually tossed the empty pod in the trash.

Oh. That’s how you eat them!!!

Grateful no one saw my first attempt, I tried another. And, then I got it. The little pause to pop the beans out, the warm salt on your fingertips, the steam, the snap… it was fun. Tactile. Satisfying.

That day, edamame earned a permanent spot on my snack rotation. Salty, steamy, a little interactive just like all the best snacks should be

Minus the shells, of course.

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Edamame vs. Mukimame (a little freezer aisle PSA):

It’s all edamame, but in the frozen section, you’ll often see two labels: edamame and mukimame. Edamame usually indicates the soybeans are still in their pods, perfect for that warm, salty, tactile snacking experience (the kind you eat with your fingers, not a fork). Mukimame, on the other hand, is just the shelled version. All beans, no pods. Purchasing pre-shelled mukimame is a great shortcut when you want to add edamame to salads, grain bowls, or turn it into a flavorful edamame dip.

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Perfectly salted edamame, fresh from the pot.

How to Cook Edamame (In the Pod)

Perfect for a snack, appetizer, or throwing in a small bowl at your next gathering.

1. Bring a large pot of water to a boil.

2. Add a generous handful of salt (think pasta water-level salty).

3. Add 1 package (usually 1 lb) frozen edamame pods. No need to thaw first.

4. Boil for 4 minutes.

5. Drain and sprinkle with flaky salt while still warm and slightly damp.

6. Serve warm or at room temp (but always with a napkin or two nearby).

They’re delicious as is with just flaky salt, but if you’re in the mood to mix things up, try one of these easy flavor upgrades:

Three ways to level up your edamame: savory sesame, spicy citrus, and a buttery furikake twist.

My All-Time Favorite

Toasted sesame oil + splash of soy sauce + sesame seeds

• Toss hot edamame with 1½ teaspoon sesame oil, 1 teaspoon soy sauce, and a sprinkle of toasted sesame seeds. No extra salt needed!

If You Like It Spicy

Shichimi togarashi + squeeze of lime + salt

• Toss hot edamame with ½ teaspoon shichimi togarashi (Japanese 7 flavored pepper), a generous squeeze of fresh lime, and a pinch of flaky salt. Garnish with chili threads if desired.

Something Unexpected

Melted butter + furikake (Japanese rice seasoning)

Melt 1 tablespoon butter and drizzle over the warm edamame. Add 2 teaspoons furikake and toss well. No extra salt required.

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Have a bag of mukimame in the freezer?

Edamame Dip, a little heat from the chili crisp, and something crunchy on the side

This Edamame Dip with Chili Crisp comes together fast and is perfect for serving with veggies or scooping up with rice crackers or chips. The chili crisp topping adds heat, but is completely optional.

Makes about 2 cups
16 ounce package shelled edamame
½ cup water
Juice of 1 lemon
2 teaspoons soy sauce
2 Tablespoons tahini
1 teaspoon dark sesame oil
½ teaspoon garlic, minced
¼ teaspoon ground coriander
1 teaspoon salt, or more to taste

Chili crisp with oil to taste, for garnish

1. Cook the mukimame:
   Bring a medium pot of salted water to a boil. Add the frozen edamame (no need to thaw) and boil for 4 minutes. Drain and let cool to room temperature.

2. Blend the dip:
   In a high-powered blender or food processor, combine the cooked edamame, water, lemon juice, soy sauce, tahini, sesame oil, garlic, coriander, and salt. Pulse a few times to break it up before blending fully.

3. Adjust texture (if needed):
   If the mixture isn’t moving easily in your appliance, stop and add up to 4 more tablespoons of water. Pulse again before continuing to blend. Process until smooth(ish).

Serve and store:
Spoon into a bowl and top with chili crisp, if using. Store any leftovers in a covered container in the refrigerator for up to 4 days.

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April Bonus Deep Dive: Gyoza - Coming Sunday, April 20th

A little sneak peek of what’s coming next: a guide to making gyoza

This month we’ll deep dive into gyoza, those irresistible little pan-fried dumplings. I’ll walk you through how to create a delicious filling, form them, cook them to golden perfection, and make delicious dipping sauces.

Keep an eye on your inbox this Sunday, April 20th.