Edamame Two Ways: Casual Style and All Dressed Up

Edamame, or soybeans, might be considered the #1 favorite snack in all of Japan. In their natural fresh state, a green pod hides two or three beans inside. In Japan you can always find edamame for sales at the supermarket fresh (when they are in season during the summer). It is rare to find them for sale fresh in the U.S. though; you'll probably need to search for them in the frozen food aisle. To ensure that the edamame are non-GMO (non- genetically modified), get the organic type. Once you've found your edamame, there are many ways to enjoy them. Here are two recipes: Casual and Fancy Style.

Casual -- Edamame in Shell for Two (home style / izakaya style)
Recipe:
1) Take 12 to 16 ounces of edamame in shell, fresh if possible (frozen if necessary)
2) Place in pot of boiling, salted water.
3) Let them cook at a full boil for about 7 - 10 minutes
4) Strain and place in a large bowl.
5) Add more salt if desired.
6) Get an extra bowl for discarding the shells.
7) Serve very chilled beer.
8) Serve edamame hot.
Enjoy easing the beans out of the steaming hot pods, eating them and discarding shell. Chase down with cold beer. Delicious! (Steps to prepare and serve by Lily.)

Fancy -- Edamame Salad with Shiso and Meyer Lemon Vinaigrette

3 cups shelled edamame (about 12 ounces)
2 Meyer lemons or regular lemons.
5 shiso leaves, sliced
2 tablespoons fruity extra virgin olive oil
2 tablespoons rice vinegar
2 tablespoons maple syrup
Kosher salt to taste
Freshly ground black pepper to taste

Cook the edamame according to the package's instructions (the frozen kind are typically boiled for about 5 to 10 minutes). Drain, place in a serving bowl, and let cool to room temperature. Zest one lemon and set aside. Squeeze the juice from the lemon (about 1 tablespoon plus 1 teaspoon). In a blender, add the lemon juice and zest, half the shiso leaves, the olive oil, vinegar, and maple syrup. Add the salt and pepper to taste. Blend well and gently mix the dressing with the edamame. Toss with the remaining shiso. Zest the other lemon and sprinkle the zest on top. Serves 4.

Sake pairing suggestions: Ichinokura Himezen Junmai, Dewaza Kura Dewasansan Junmai Ginio, Hoyo Kura No Hana Junmai Dai Ginio.

Shiso gives an interesting taste to this dish. You are likely to find fresh shiso at an Asian supermarket or grocery store with a well stocked produce section. If you can't obtain it, enjoy the salad without it.

Recipe by Eric Gower, author of "The Breakaway Japanese Kitchen: Inspired New Tastes." His cookbook is available for purchase here.