Prep Time: 5 minutes
Cook Time: 7 minutes

Edamame is usually a simple snack, but I love making this slightly different version. Once you start eating it, it’s hard to stop. It’s an easy dish to prepare ahead of time for gatherings, and even though your fingers might get a little messy, that’s part of the fun.

I wanted to share this recipe because it adds a warm, savory twist to a familiar appetizer. It goes well with casual meals, grilled dishes, or even as a small side to enjoy with drinks.

For the seasoning, I use Morita Shoyu, an unpasteurized dark soy sauce matured slowly in kioke wooden barrels. Its deep aroma brings richness to the garlic and coats the edamame beautifully. Even with a small amount, it adds a clean, round umami that makes this simple dish feel a little more special.

Serves 2
- 200g edamame (in the pods)
- 1 garlic clove, thinly sliced
- 1 tablespoon soy sauce
- A pinch of black pepper
- A little sesame oil
1. Slice the garlic thinly.
2. Heat a little sesame oil and the garlic in a frying pan over low heat. When the garlic becomes fragrant, add the edamame and sauté.
3. Add the soy sauce and black pepper, then stir-fry to coat everything evenly.

Recommended soy sauce: Marudaizu Nama Shoyu — an unpasteurized soy sauce slowly matured in kioke wooden barrels. Because it is filtered, it can be stored at room temperature.

Available in the Premium Kioke Soy Sauce Set Vol. 1!

Premium Kioke Soy Sauce Set Vol. 1

$40.00

Inspired by Yoko’s lifelong love of fermentation and her respect for the artisans preserving Japan’s ancient food culture, this exclusive set celebrates the beauty of kioke—the wooden barrels used for brewing soy sauce for over 400 years.

Today, less than 1% of soy sauce in Japan is still made this way. Each kioke barrel is alive with microorganisms that have been nurtured for generations, creating flavors that can never be replicated. Every drop is a living connection to the brewers and families who have safeguarded this craft.

In partnership with Shokunin Shoyu, a specialty retailer that bottles regional soy sauces into 100ml portions, Yoko invites you to explore the depth and diversity of Japan’s shoyu culture. Each bottle in this trio was personally selected from breweries she visited and connected with—each one representing a story, a region, and a family’s devotion to their craft.

To Yoko, kioke culture is more than a brewing method. It’s a community of care. From the coopers who shape the barrels to the brewers who tend them, every person contributes to flavors that embody sincerity and time. She hopes that through this set, you’ll taste the individuality and living tradition of Japanese fermentation.

Inside the Set:

Nitto Jozo’s Shiro-tamari - A pale golden soy sauce with gentle umami and subtle aroma. Ideal for clear soups, egg dishes, and light dressings.
Morita Shoyu’s Marudaizu Nama Shoyu - Unpasteurized and vibrant, alive with fermentation. Perfect for sushi, sashimi, and dipping sauces.
Isegura’s Marudaizu Tamari - Smooth and rich, with deep umami from kioke fermentation. Great for hearty dishes and finishing sauces.
A beautifully designed catalog detailing each soy sauce and its origin brewery.

Each bottle embodies the heart of a region, the hands of its artisans, and the soul of Japan’s fermentation heritage.

Watch the product reel here