Crispy-soft edamame are sprinkled with spicy Japanese nanami togarashi seasoning and grilled to smoky perfection.


  • 1 (10 ounce) package frozen edamame (can use Cascadian Farm Frozen Edamame)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon toasted sesame oil
  • Salt
  • Nanami togarashi seasoning, to taste


  1. Defrost the edamame and then spread them out on aluminum foil. Drizzle the olive and sesame oil over them, sprinkle some salt, and toss to coat.
  2. Heat the grill on medium high and transfer the foil with the edamame to the grill rack, making sure the edamame are spread out in a single layer. Grill for about 5 minutes, then flip over and grill for an additional 5 minutes or until browned. Sprinkle with nanami togarashi and serve immediately.
  3. To eat, put one edamame pod in your mouth, slide out the beans with your teeth, and discard the pod.

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