Edamame

  Posted on June 13, 2018  by jason toner  No comments

Edamame with kombu butter and pickled zucchini salad

So these delicious morsels of love are back and although not at their peak where I found them in Misaki, they are quite delicious. When in the sweet spot of the season all you need is salt as they are dynamic with bright floral notes, and deep vegetal umami but right now I`ll boil them them toss with a little kombu butter and we are loving it!

Also try making  a dish out of them as I’ve done with zucchini “spaghetti” as the counterpoints and similarities of other veg from the same season  make for exciting viands.

Enjoy!