Edamame

Boil frozen, podded edamame in salted water for 3–5 minutes, or steam for about 5 minutes, until hot and tender. Drain well; for a quick snack, toss with flaky salt while warm.

No: the fuzzy pods are too fibrous to eat. Squeeze the beans into your mouth or pop them out with your fingers, then discard the pods.

Put frozen edamame in a covered, microwave-safe bowl with a splash of water. Heat for 3–5 minutes, stirring once, then drain and season; allow extra time for a large quantity.

Refrigerate cooked edamame in a covered container within two hours and eat it within three days. Freeze cooked, shelled beans in a sealed bag if you want to keep them longer.

Shelled edamame is good in salads, fried rice, noodle bowls and stir-fries; add it near the end so it stays bright green. It also works in Japanese sushi bowls and blended into a hummus-style dip.

No. Frozen edamame is usually blanched before freezing, but it still needs heating; boil or steam it until piping hot, following the packet’s cooking time.

Edamame provides 12 g of protein per 100 g. A small handful of shelled beans makes a convenient addition to a meal or snack.

Yes. Edamame is a source of fibre, with 5.2 g per 100 g.