"Edamame With Course Salt"
(page 7) is so easy to make at home, especially since edamame
(fresh soybeans) now seems to be readily available in a wide variety of grocery
stores. This is more of a procedure than a recipe. Simply cook whole edamame
(meaning the entire pod with the peas still intact), pour on a plate, and
sprinkle with course salt. Pop the beans out of the pod directly into your
mouth, or into a mixture of soy sauce and wasabi, for a real flavor burst. The
bag I purchased from the frozen foods section had instructions for steaming the edamame in the microwave,
in the bag they came in. Nothing simpler than that! These tasty little beans
are a great start to a Japanese meal, or a quick snack any time. And happily,
there were no changes necessary to this recipe.