枝豆 (Edamame)

Name: 枝豆 (Edamame)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japan
Ingredients: 1 lb (450 g) fresh or frozen edamame in pods; 2 tbsp (30 g) coarse sea salt or kosher salt, divided; Water for boiling

枝豆 EdamameSay it: eh-dah-MAH-meh

By the Passport Plate editors. Published November 12, 2026.

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Edamame are young green soybeans still in their fuzzy pods, simply boiled or steamed and sprinkled with salt. A beloved snack and side dish enjoyed throughout Japan, they appear at izakayas with beer, at family dinners, and during summer festivals. The beans have a bright, nutty flavor and a pleasant bite that pops between the teeth. What makes them special is their freshness: they must be cooked soon after harvest while the pods are still bright green and the beans tender.

枝豆 (Edamame)

枝豆, Edamame

Pronounced eh-dah-MAH-meh

Serves: 4
Prep: 5 min
Cook: 10 min
Total: 15 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

1 lb (450 g)450 g (1 lb) fresh or frozen edamame in pods
2 tbsp (30 g)30 g (2 tbsp) coarse sea salt or kosher salt, divided
Water for boiling

Method

Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon (15 g) of the salt.
Add the edamame pods (fresh or straight from frozen) to the boiling water. Stir once to submerge.
Boil fresh pods for 4–5 minutes or frozen pods for 5–6 minutes until the beans inside are bright green and tender when tested by popping one open. The pods will turn a vivid green.
While the edamame cook, prepare a large bowl of ice water.
Drain the edamame immediately in a colander, then plunge them into the ice water for 1 minute to stop the cooking and set the color.
Drain again thoroughly. Transfer to a serving bowl.
Sprinkle the remaining 1 tablespoon (15 g) of salt over the warm pods and toss well so every pod is lightly coated.
Serve immediately while still warm, or at room temperature.

Regional variants

In some regions a spicy version is made by tossing the cooked pods with chili flakes, garlic, and a touch of soy sauce. Shelled edamame are also popular in modern salads and rice bowls.

Cook's notes

Choose pods that are bright green and plump; avoid yellowing or shriveled ones.
For extra flavor, some Japanese cooks add a pinch of sugar to the boiling water or finish with flaky sea salt.
To eat, hold the pod by the stem end, place between your teeth, and pull the pod through to release the beans.

Serve with

Cold Japanese beer, chilled sake, or as a side to sushi and grilled fish.

Make ahead and storage

Best eaten the day they are cooked. Leftovers can be refrigerated up to 2 days and gently reheated in boiling water for 30 seconds.

枝豆 (Edamame)