Warm Edamame with Seven-Spice Powder

Name: Warm Edamame with Seven-Spice Powder
Yield: serves 4
Ingredients: 4 cups fresh or frozen edamame in pods; 1 to 2 tablespoons Seven-Spice Powder (recipe follows), to taste; Flaky sea salt, such as Maldon; 1 tablespoon white sesame seeds, toasted; 1 tablespoon black sesame seeds, toasted; 2 tablespoons plus 1 teaspoon fine Korean chile powder or finely ground flakes from a semi-hot dried chile, such as Ancho; 2 1/2 teaspoons poppy seeds; 2 1/2 teaspoons sansho powder (optional); 1 1/2 teaspoons kosher salt; 1/4 sheet of nori, finely chopped; Grated zest of 1 small orange; (makes about 1 cup)

December 9, 2011

While field peas date back to colonial times, edamame—fresh, young soybeans bred for human consumption, not animal feed—are relatively new to North Carolina, recently promoted to farmers here as a new crop to help replace tobacco. They make a good appetizer for a pea-shelling party since you can actually eat them on the side while shelling the peas for the main course.

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