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!