Edamame with Shiitake powder for a deliciously low-sodium taste

Japanese love eating fresh boiled Edamame with a nice cold beer. The fresher the Edame is before boiling, the richer and deeper umami flavors are developed. Adding shiitake powder produces similar richand natrual Umami tastes! Also, when you add shiitake powder for cooking, you can naturally reduce the salt content. Umami strengthens salty taste with less salt. Enjoy the deeper and fresher edamame flavor with less salt.

Recipes for boiling edamame generally uses 2 Tbsp of salt. However, by using shiitake powder, the amount of salt can be cut in half or less. This is because shiitake powder not only deepens the natural and unique umami taste profile of edamame, but also intensifies the salty taste of edamame.

If you want to reduce salt to a minimum, try using only 1 tsp of salt. It is easy to add salt later. The Guanylate in the shiitake powder reduces the salt required while enhancing the edamame taste. You won't be able to stop after eating one.

If you are not so concerned about salt, try using 1 Tbsp of salt in the salt rub. This is still half the salt content of most recipes.

In this way, shiitake powder makes your daily meals more enjoyable than ever before because they taste better and healthier!

Edamame tastes even better after cooling rather than immediately after boiling.

You can also greatly improve frozen edamame, transforming frozen edamme into game-changing premium fresh edamame umami flavor profiles by adding shiitake powder! It makes the cheep salty taste of frozen edamame milder and better.

Ingredients (2 people) (10 min)

  • 1 bag (200g) edamame (green soybeans)
  • 1 tsp to 1 Tbsp salt
  • 1 tsp Shiitake powder


Bring 1 liter of water to a boil in a pot.
Rinse the edamame quickly, drain, and rub with 1 tsp to 1 Tbsp (your choice) of salt and let sit for 10 minutes.
Boil edamame with salt still on them in the pot.
When the water comes to boil again, lower the heat and boil for 5 minutes.
Drain the edamame and sprinkle 1 tsp of shiitake powder and blend well.
It tastes even better when cooled than when freshly boiled.

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