Edamame Spread

Edamame Spread

I love this simple taste; sometimes I add black pepper or curry powder to make it different. If you add a little more water to it, you can also serve it as a dip.




  • 200g (7oz) shelled frozen edamame
  • (500g/17½oz with shell)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon lemon juice
  • ½ teaspoon sea salt


  • Boil the edamame until soft.
  • Place all the ingredients in a food processor and process until smooth. If the texture is too hard, you can add 1 tablespoon soymilk or water.
  • Serve with toasted bread or gluten-free bread.

Tip: You can add your favourite flavour, such as black pepper, curry powder or cumin powder.

This recipe is from my first cookbook ” Cooking With Soy

Both hardcover and ebook are available

There are also more exiting tofu recipes in my latest book ” Japanese superfoods

Best way of leaning cooking? Please come and join my healthy vegetarian / vegan cooking classes in Sydney!

We offer gluten free cooking, traditional and modern Japanese cooking and more. Let’s cook together!!

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