Loaded with protein and fiber, edamame is a healthy snack worth its salt. It can be eaten a variety of ways—plain, slated, or drizzled with olive oil—but if you want to get fancy, I’ve got the recipe for you.

Earlier this year, my husband and I traveled to Hawaii. Following a friend’s recommendation, we ate at Roy’s, a Hawaiian Fusion (European techniques and Asian cuisine) restaurant that served an appetizer made of unshelled edamame beans tossed with a spicy seasoning called Shichimi togarashi (it can be found at Japanese markets and in the Asian foods section of some supermarkets). I loved it! The edamame pods were absolutely addictive and I found myself not able to eat just one. This appetizer turned into one of those got-to-have-it and better-than-bread culinary masterpieces.

Also known simply as Shichimi or Japanese seven spice, it typically includes a mixture containing orange peel, hot chilis, seaweed, and sesame, hemp and poppy seeds. Here, I have created my version of what we ate at the restaurant. Although I’d love to have an excuse to go back to Hawaii, I’m happy I can now enjoy this spicy treat at home.

Shichimi Edamame 
10-12 ounces edamame, unshelled (in pods)
1 tablespoon sesame oil
1 teaspoon kosher salt
½ teaspoon Shichimi togarashi  (Japanese seven spice chili flavor)
pinch of sugar

Lightly steam edamame, about 5-10 minutes. Be careful not to over-steam.

Mix sesame oil, salt and Shichimi in a large bowl. Toss steamed edamame into seasonings. Adjust seasonings to suit taste. Serve warm.

Martine’s Notes: Sold both shelled and unshelled, edamame are most commonly found frozen in the natural-foods section of large supermarkets and natural-foods stores. Be sure to buy organic or non-GMO edamame beans.

In this recipe, I like to sprinkle this dish with medium-coarse salt for added texture.

The word Edamame literally means beans on branches as it grows in clusters on bushy branches. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Their pods, found in Japanese, Chinese and Hawaiian cuisine, are often lightly boiled in salt water or steamed and served with salt. The seeds are then squeezed directly from the pods into the mouth with the fingers.

3 thoughts on “Shichimi Edamame

  1. I found some lovely edamame but am having trouble locating Shichimi togarashi. I have had similar issues with Japanese spice blends (from a Hawaiian blog!)… not common in New Mexico. Do you have an online resource for spices that you suggest? Best to you and yours – Shanna

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