Fresh Edamame "Natsumi-chan" with shell

Sale price$13.40


  • Natsumi-chan is the local brand edamame from Chiba prefecture, which brags one of the biggest amount of production of edamame in Japan. This brand is supplied to the restaurants in Tokyo area.
  • Chiba prefecture focuses on the soiling; they take advantage of the fallen / cut leaves of edamame and use them as a fertilizer that is full of fibre. This would help edamame grown healthy and full of nutrition.

How to cook:
- edamame with shell ... 250g
- water ... 1L
- salt ... 40g (about 2 tbsp)

1. Cut the tip of each edamame. So that the salted water can go in side to make it taste nice and salty.
2. Prepare edamame in a bowl. Add 1/2 tbsp of salt and using hands, massage so that salt is absorbed inside edamame.
3. Prepare water, add the other 1/2 tbsp of salt and start boiling.
4. When it starts boiling, add the salted edamame.
5. Altough it will stop boiling when cold edamame is added, when you see the boiling once again, lower the heat. And let it heat for 4 to 5 minutes.
6. Do somtimes mix with chopsticks.

Processed in:

300g (1pack)


Preserve method:
To preserve the quality of the product, avoid direct sunlight / places with high heat and humidity.

farmer's recommended recipe for edamame

move to miryoku

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