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Fresh edamame harvested with the branch still attached — a traditional practice that slows moisture loss after picking and keeps the pods at their best for longer. Fresh edamame has a noticeably different character from the frozen variety: plumper, juicier beans with a natural sweetness and a clean, grassy aroma that is only present in freshly harvested pods. To cook, rinse briefly, rub with salt, then boil in well-salted water for two to three minutes until two or three pods have just begun to open. Serve immediately, cooled in open air, to catch the flavour at its peak.
