# Suggestions for making edamame **URL:** \ **Category:** Cafe Society\ **Created:** [September 16, 2010, 5:40pm UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986 "2010-09-16T17:40:10Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![Sampiro](https://avatars.discourse-cdn.com/v4/letter/s/2acd7d/32.png) [@Sampiro](https://boards.straightdope.com/u/Sampiro)\ **Post date:** [September 16, 2010, 5:40pm UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986/1 "2010-09-16T17:40:10Z")
I’ve fallen in love with edamame but haven’t yet made it. I know it’s very easy, but there’s several different ways when I do a google: microwave, steamer, boiled, stir fried, etc… For those who’ve made it, how do you make it? (I’ve got a stove, micro, and steamer, etc.). And how much salt and spice do you use? ---
**Author:** ![redtail23](https://avatars.discourse-cdn.com/v4/letter/r/3e96dc/32.png) [@redtail23](https://boards.straightdope.com/u/redtail23)\ **Post date:** [September 16, 2010, 5:48pm UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986/2 "2010-09-16T17:48:36Z")
I generally buy the already boiled frozen edamame from the asian market. Then you just thaw it out in the microwave & go to town. Snackin’ goodness! ---
**Author:** ![Alessan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alessan/32/465_2.png) [@Alessan](https://boards.straightdope.com/u/Alessan)\ **Post date:** [September 16, 2010, 5:52pm UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986/3 "2010-09-16T17:52:19Z")
Boiled in a pasta pot, and sprinkled liberally with kosher salt. ---
**Author:** ![YogSothoth](https://avatars.discourse-cdn.com/v4/letter/y/8edcca/32.png) [@YogSothoth](https://boards.straightdope.com/u/YogSothoth)\ **Post date:** [September 16, 2010, 5:53pm UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986/4 "2010-09-16T17:53:37Z")
Microwave it, then either sprinkle a little salt on top or pour some soy sauce into it ---
**Author:** ![LilShieste](https://avatars.discourse-cdn.com/v4/letter/l/9f8e36/32.png) [@LilShieste](https://boards.straightdope.com/u/LilShieste)\ **Post date:** [September 17, 2010, 2:48am UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986/5 "2010-09-17T02:48:20Z")
As an alternative to applying salt afterwards, I would recommend boiling the edamame in salted water (brine). This results in a more even distribution of saltiness (so you don’t end up with the salt accumulating on just a few pods). A sushi place we frequented when we lived in California did this, and I kind of miss it when we go to our local sushi place. ---
**Author:** ![Lionne](https://avatars.discourse-cdn.com/v4/letter/l/8e8cbc/32.png) [@Lionne](https://boards.straightdope.com/u/Lionne)\ **Post date:** [September 17, 2010, 3:06pm UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986/6 "2010-09-17T15:06:51Z")
I have one of those [microwave steamers](http://www.target.com/Jobar-2-Tier-Microwave-Steamer/dp/B000U6BPL2); throw some frozen edamame on there and sprinkle with coarse salt. ---
**Author:** ![Sampiro](https://avatars.discourse-cdn.com/v4/letter/s/2acd7d/32.png) [@Sampiro](https://boards.straightdope.com/u/Sampiro)\ **Post date:** [September 17, 2010, 9:29pm UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986/7 "2010-09-17T21:29:49Z")
Thanks all. How much salt would you recommend? I’m probably to microwave steam them. I bought a package of the frozen that just says “salt to taste” but I’m not sure how much is absorbed. ---
**Author:** ![Pyper](https://avatars.discourse-cdn.com/v4/letter/p/5f9b8f/32.png) [@Pyper](https://boards.straightdope.com/u/Pyper)\ **Post date:** [September 18, 2010, 12:33am UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986/8 "2010-09-18T00:33:08Z")
Oh, just a generous sprinkling. My tip is to cook the edamame, salt it, and chill it. One, I don’t like hot edamame. Two, letting the salt soak in makes it much tastier. ---
**Author:** ![Manwich](https://avatars.discourse-cdn.com/v4/letter/m/e480ec/32.png) [@Manwich](https://boards.straightdope.com/u/Manwich)\ **Post date:** [September 18, 2010, 1:59am UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986/9 "2010-09-18T01:59:56Z")
Boiled in brine. ---
**Author:** ![Bad\_News\_Baboon](https://avatars.discourse-cdn.com/v4/letter/b/5fc32e/32.png) [@Bad\_News\_Baboon](https://boards.straightdope.com/u/Bad_News_Baboon)\ **Post date:** [September 18, 2010, 5:04am UTC](https://boards.straightdope.com/t/suggestions-for-making-edamame/553986/10 "2010-09-18T05:04:14Z")
I went to a place that serve it with lemon wedges. Now I can’t enjoy them without a light taste of lemon or lime.