Snack Series: Crispy Furikake and Wasabi Edamame

For many, edamame is a tasty and interactive snack often consumed shell-on, sprinkled liberally with salt or dipped into soy sauce. It is a staple at most Japanese restaurants, and is a flavourful starter that packs a nutritional punch. Edamame itself is an immature, green soybean that is often eaten steamed, and can be found in the frozen section of most grocers in both unshelled and shelled varieties.

In this version, shelled edamame is crisped in the oven to render a textural and taste differentiation on the traditional steamed dish. By oven-crisping, a rich, more mature flavour emerges, and the final product can be eaten as is, tossed into a salad or atop a stir-fry.

While you could go the simple and traditional route of seasoning with just a little sea salt, here we have chosen to use some staple seasonings of the Japanese larder: furikake and wasabi.

Furikake is a seasoning most typically sprinkled atop cooked rice, vegetables, or fish. It comes in many varieties, but most typically include sesame seeds and seaweed, sometimes with the addition of bonito or katsuobushi. It can be found at most quality Japanese grocers or can easily be sourced online. The online varieties are seemingly endless, and if you can find the kimchi kind, it is a must order!

Wasabi powder offers a hint of tang and spice, and the amount recommended here is safe for most people who enjoy only a little heat.


2 cups (500 ml) of frozen shelled edamame

2 tablespoons (30 ml) of grape seed oil (or other neutral flavoured oil)

2 teaspoons (10 ml) of furikake seasoning

2 teaspoons (10 ml) of garlic powder

2 teaspoons (10 ml) of wasabi powder


Preheat oven to 400F.

In a bowl, combine the edamame, oil, furikake seasoning, garlic powder, and wasabi. Toss to coat evenly.

Line a large baking sheet with parchment and spread the seasoned edamame on the baking sheet in an even layer.

Roast for approximately 25 minutes, tossing every 5 minutes until crisp and slightly toasted.

Remove from the oven and let cool completely. Store in the refrigerator in a resalable container for up to 5 days. To re-crisp, bake in the oven at 400F for 5 minutes.

Camille Llosa
Camille Llosa is a freelance writer and editor who is food-obsessed. She holds a degree in Print Journalism from Sheridan College and her work focuses on finding the connections between our everyday common experiences and how they can impact our life, wellbeing, perception, and purpose.