Edamame

If using frozen edamame, no need to thaw. For fresh pods, rinse well and rub with a tablespoon of salt to remove the fuzzy coating from the pods, then rinse again under cold water.

Bring two liters of heavily salted water to a vigorous rolling boil in a large pot. The water should taste noticeably salty, as this seasons the pods during cooking from the outside in.

Add the edamame pods to the boiling water and cook for three to four minutes for frozen, or five minutes for fresh, until the beans inside are tender but still have a slight bite.

Drain immediately and optionally plunge into ice water for thirty seconds to lock in the vibrant green color. Drain thoroughly and transfer to a large serving bowl while still warm.

Toss the hot edamame with flaky sea salt, distributing it evenly across all the pods. For variety, try garlic salt, chili flakes, or a light drizzle of toasted sesame oil.

Serve warm or at room temperature in a communal bowl with an empty dish alongside for discarded pods. Eat by squeezing the beans directly from the pod into your mouth.