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Edamame with some Latin flair


Edamame rarely find their way into my kitchen, and I really don’t know why. They’re a perfect addition to salads, an easy and elegant appetizer, and a perfect snack, but I can’t think of the last time I bought them. No, really, I don’t think I’ve every bought them. The ones in these pictures were leftover from my birthday party. Dina, another one of the birthday girls, made this easy recipe and I’ve been trying to figure out how to recreate it ever since.

See, Dina used sesame oil and this wonderful spice blend called Tajin; but she got the Tajin from Mexico, and it’s not like I get to Mexico so often. (Update: in true American style, this stuff sells on Amazon for under four bucks; click here or on the link above to purchase. It’s well worth a try.) In advance of posting this recipe, I attempted to recreate tajin with what I had around, and while I came pretty close, there are definitely some secret ingredients in the real thing that make it different. I used hot chili pepper, lime juice, and sea salt, which is a pretty good combo. And really, this recipe couldn’t be easier — or more addictive — so give it a try.



  • 1 package edamame
  • about 1/8 cup sesame oil, or even less
  • tajin, or a mix of 2 Tbsp. chili flakes, 6 Tbsp lime juice, and 1 1/2 Tbsp. sea salt

Cook edamame according to package directions, until cooked through but still green. Transfer immediately into ice bath so that they keep their color. Transfer to a large bowl; toss with sesame oil to coat, and sprinkle with tajin to taste. Serve immediately. (They keep quite well in the fridge, for up to 2 weeks.)

Comments on this entry are closed.

  • a. grace March 6, 2008,

    look at those little hairs! it’s like the upper lip of a preteen boy! 🙂
    seriously, this sounds delicious and extremely healthy to boot!

  • rivka March 6, 2008,

    I know — it really is a pre-mustache. I was so excited to use a macro lens, and that’s the first picture I took — imagine my delight.

  • Madeline March 6, 2008,

    What a great way to jazz up edamame. Of course they’re great with just a little salt but this sounds so much better! I love the addition of lime.

  • Christiane March 6, 2008,

    I make edamame all the time, but I love this variation. I’m hoping I have edamame in my freezer because I am definitely making this tonight for dinner!

  • jd March 7, 2008,

    I’m a HUGE edamame fan, so I intend to try this recipe asap!

    Thanks for the great idea 🙂

  • Jessica March 7, 2008,

    Hmm thats a really cool picture! Ive never had edamame before.

  • Eitan March 9, 2008,

    That’s my girl!

  • Dina March 9, 2008,

    I’m honored to get a shout-out on the blog. A few notes, though. First: my mom, Ellen, actually gave me the inspiration for this recipe–she makes it with chili powder. Second: I don’t actually cook the edamame, I just defrost them–they taste really crunchy that way. Finally: I probably use a tablespoon or less of sesame oil just to coat them the tiniest bit.

  • Lisa March 13, 2008,

    I love this. Simple, different, a real winner!

    I also love the name of your blog. I’m making a version of Not Derby Pie in May. Since I can’t call it Derby Pie I’ve been wondering what I can call it. Your answer is perfect!

  • Claudia April 18, 2008,

    This is a very silly question but…are you supposed to eat the outside of the edamame or just the beans inside?

  • rivka April 18, 2008,

    Not a silly question!You only eat the beans inside, but I often find myself sucking on the outsides because they taste so good…enjoy!

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