Akebono Daizu no Edamame ｜ Our Regional Cuisines

1. Wash Akebono soybeans with water, sprinkle a generous amount of salt (amount not specified), and rub to remove the fuzz.

2. Boil 1.5L of water with 45g of salt (3% salt content). Add the soybeans from step 1 and boil for 5-8 minutes. Check the firmness during boiling and finish to your preferred tenderness.

3. Drain using a colander, remove excess water by fanning, and once it cools, it's ready to be served.
To achieve a vibrant color and good flavor after boiling, it's essential not to immerse the soybeans in water but to spread them on a sieve or similar surface for rapid cooling.