Edamame Shiso Salad with Yuzu Vinaigrette

Recipe byEric Gower

I find that already-shelled edamame, usually sold frozen, taste every bit as good when cooked as the ones sold in the pod, which tend to be much more expensive and require considerably more time to prepare. The herb shiso, a member of the mint family, is set off beautifully by the floral yuzu and rice vinegar; the combination seems custom made for edamame. (Proceeds benefit Japan. Recipe courtesy of Eric Gower.)


Photo courtesy of Eric Jacobson.


  • 3 cups cooked edamame (cook according to the package instructions, but the frozen kind are typically boiled for about 5 minutes)
  • Zest of one lemon
  • 1 tablespoon yuzu juice, or other citrus juice
  • 5 shiso leaves, sliced into a chiffonade
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons rice vinegar
  • 1 tablespoons maple syrup
  • Kosher or other salt, to taste
  • Freshly ground black peppercorns, to taste

Tips / Substitutes:  If you can’t find shiso, try substituting mint with a tiny pinch of cinnamon. Pair with a cold, crisp sake, preferably a Niigata junmaishu.


  1. Place the edamame in your prettiest ceramic bowl that will accommodate them with plenty of room to spare. Zest the lemon and set aside.
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