Edamame, or green soybeans, are in season starting in June. The most popular way to prepare them in Japan is to boil them in salted water, after which they are placed in a zaru (bamboo basket) to drain and sprinkled with a dash of salt.

For folks in Japan, edamame rank among the top dishes to pair with alcoholic beverages. Serve them up in a small bowl and enjoy them with a glass of beer! Their vivid green color and fresh flavor make edamame the perfect dish for a hot and humid season.