The Japanese name edamame literally means “twig bean”, and is a reference to the short stem attached to the pod. This term originally referred to young soybeans in general. Over time, however, the prevalence of the salt-boiled preparation meant that the term edamame now often refers specifically to this dish. Typically, the pods are boiled in water together with condiments such as salt, and served whole. To eat, you simply squeeze the beans out of the pods with your fingers, or your teeth!
A quick recipe is to boil the beans, whole, for 7-10 minutes, until tender. Drain and rinse under cold water to stop the cooking process. Toss with 1 teaspoon kosher or sea salt and serve!
You can also roast edamame in the oven. Toss the beans with oil and salt. Heat the oven to 375º and roast 12-15 minutes until tender. Keep any leftovers as a quick, healthy snack in the fridge.