Sure, I usually use edamame in the simplest way possible… boiled for a few minutes in salted water, and seasoned with coarse salt.
In spite of the perfect simplicity of that summer treat, I occasionally move beyond the obvious.
Several years ago, I stumbled into a special event at a Tokyo department store where I first encountered zunda with shiratama. Zunda is to edamame what anko is to azuki beans: a sweet paste, but instead of being red, it’s brilliantly green.
Thanks to that experience, I realized that edamame had a broader potential than I had first imagined. I experimented with other sweet applications.
A couple of summers ago, I made my first attempt at an edamame ice cream. It worked out well, but was a little light on the edamame flavor and heavy on the cream.
I adjusted the proportions again, using more edamame and less cream, after realizing how much fat the edamame contribute to the mix. This Wednesday, I made another batch, with some more adjustments. Now my only problem is that the ice cream is incredibly hard when it freezes, so I think I need to tweak the sugar balance to get the texure just right, but with this batch, I was very happy with the taste.
To add to the edamame experience, I made a sort of glace of edamame, and spooned it over the ice cream when serving.