Salted edamame

1. Wash the edamame pods in cold water and snip off the ends with kitchen scissors so the salt penetrates better.

2. Rub the pods vigorously with 1 tablespoon of the salt in a bowl – this removes the fine hairs and brightens their colour.

3. Bring the water to the boil with the rest of the salt in a large pot.

4. Add the edamame together with the salt and cook for 4-5 minutes until the beans are tender but still have bite.

5. Drain and don't rinse: spread out and fan to cool so they keep their bright green colour.

6. Serve warm or lukewarm, sprinkled with a pinch of salt if you like.

Tip: Edamame are the staple snack of Japanese izakayas: press the pod to your lips with your fingers and slip the beans out. You can use frozen edamame too – they need just 2-3 minutes of boiling.