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Edamame (eh-dah-MAH-meh) are young, tender soybean pods. They are available frozen in Asian and gourmet grocery stores. To eat edamame, strip peas from each pod with your teeth, and discard the empty pods.

  • yield: Makes 4 cups


  • Salt
  • 1 one-pound bag edamame
  • 1 teaspoon Seasoned Salt


  1. Step 1

    Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add edamame to boiling water; cook until bright green and just tender, about 4 minutes. With a slotted spoon, transfer edamame to the ice-water bath to stop the cooking. Let drain; pat dry. Toss with seasoned salt. Edamame will keep, refrigerated in an airtight container, for up to 2 days.

Martha Stewart Baby, Special Issue 2000