There is something that I love in summer in Japan, it’s fresh edamame. A few weeks ago they’ve appeared on the market stands and I’ve already introduced one recipe with eggplants from the shojin cuisine tradition. Of course with just salt they are perfect too. One other way I love them it’s with rice. It’s better to peel them but not an obligation. I prefer to as much as I can. The flavour and texture is better. It melts with the rice. I cook the rice and the edamame separately and only add them a few minutes before serving. I always add a pinch of salt. Here it is served with a katsuobushi-soya sauce omelette and 25year old umeboshi.
