Edamame
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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!
