The Culinary Godmother sent me this recipe from The Tasting Table. If you've been in a Japanese restaurant for sushi, more than likely you've started off your meal with an appetizer of warm, salted edamame. These little soy bean pods are just as addictive as pistachios or sunflower seeds. This recipe punches up the flavor with seven different spices.
I passed on adding the Sansho powder since I've never heard of it before and had too much yard work to do to go on a single ingredient hunt in the suburbs of Kansas. I also went with the milder Ancho chili powder because....say it with me...I'm a wimp.
Not too wimpy to plow through a bowl of these. This legume is a great source of protein, easily stored in the freezer and just takes a quick blanching and they are ready to eat. So if you like spicy, healthy snacks, be sure to give this recipe a try.