Edamame is the Japanese name for immature soybeans. Due to the immaturity this means they have a unique combination of sucrose and amino acids they create the high ratio of umami glutamates giving them their unique flavour. They are classically served either steamed in their shell or out of their pods in a salad or a stir-fry. They are ideal as a little starter or a side dish to an Asian inspired meal. 

 Simply prepare by boiling in salted water ( about 5% ) water making it the same salinity as the sea. 

The added bonus of edamame is their nutritional profile. They are not only a good source of plant based protein but they are also a complete protein meaning they contain all the nine essential amino acids. These are the amino acids the body cannot make and therefore must be taken in from food. These soy protein amino acids include leucine, lysine, isoleucine, valine, histidine, methionine, phenylalanine, threonine and tryptophan. In addition to this they are a great source of fibre as well as Vitamin B, particularly folate as well as K and C. 

My best top tip for edamame beans is to try buy the frozen ones. Some supermarkets have started to stock the fresh ones in the chilled vegetable section however if I am honest they never taste just right. The Asian supermarkets are you best place. Buy a few bags and have them in the freezer at home. 

Now lets talk about this seasoning. I have loved a 5 spice / togarashi seasoning for a long time but it has been hard to find, a luxury of the Asian supermarket. However, more recently I spotted a new product gracing our supermarket aisles –  Japanese 7 spice yakitori seasoning. Now not quite the same thing it works as a close second. This one has a combination of sesame seeds, dried chilli, garlic, onion, poppy seeds, ginger, black pepper, salt, orange peel and dried red pepper and works just great. 

Be sure to try these for a fakeaway snack like no other. Enjoy.