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A bowl of bright green yuzu kosho edamame pods sprinkled with salt sits on a wooden table, surrounded by small dishes and a green-and-white patterned cloth.

Yuzu Kosho Edamame

by Namiko Hirasawa Chen
Prep: 10 minutes
Resting: 2 hours
Servings: 4

Ingredients

Servings: 4
  • 14 oz unshelled edamame (1 package; boiled or thawed according to package instructions)

For the Marinade

US Customary - Metric

Instructions

  • Gather all the ingredients.
    A bowl of fresh Yuzu Kosho Edamame pods in a strainer sits on a wooden table beside three small glass bowls containing soy sauce, green seasoning, and clear water.

To Prep the Edamame

  • If using edamame pods, snip off the tips of each pod with kitchen shears to help the marinade absorb better. Skip this step if using shelled edamame.
    Nami's Tip: This allows the marinade to seep directly inside to the beans.
    Hands using scissors to trim the ends of fresh green beans over a metal bowl, with green beans and a blurred background visible—perfect preparation for a vibrant Yuzu Kosho Edamame dish.

To Make the Marinade

  • In a prep tray or resealable plastic bag, whisk together ponzu, water, and yuzu kosho until the paste is fully dissolved.
    Nami's Tip: Taste the mixture and adjust the flavor to your liking; it should taste slightly stronger so it penetrates the edamame well.
    Three-panel image: pouring clear and brown liquids into a bowl, adding green Yuzu Kosho Edamame paste, then stirring the mixture with a spoon, all on a wooden surface.

To Marinate

  • Add the edamame to the prep tray (or the bag), cover (or seal the bag), and shake or toss until thoroughly coated.
    A hand pours a vibrant yuzu kosho marinade over edamame in a metal tray. In the next image, the Yuzu Kosho Edamame is covered with a clear lid and held by two hands.
  • Refrigerate for at least 2 hours (or overnight for maximum flavor), shaking or tossing occasionally.

To Serve

  • Toss once more before serving and finish with salt if desired (especially if your edamame was not salted).
    Two images: Left, a container filled with seasoned Yuzu Kosho Edamame pods. Right, chopsticks lift vibrant edamame from a bowl while more Yuzu Kosho Edamame is poured in from the container, all on a wooden surface.

To Store

  • Keep leftovers in an airtight container in the refrigerator for up to 2 days.
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