Edamame with Toasted Sesame and Shiso-Umeboshi

Bring a small pot of water to a boil and steam the edamame pods for 5 minutes until vibrant green and tender.

While steaming, prepare the seasoning: in a small bowl, lightly toss the Ume Shiso seasoning with the cooked sushi rice to provide a subtle base of acidity and texture.

Drain the edamame pods thoroughly, shaking off excess moisture.

Transfer the pods to a shallow bamboo tray or bowl.

Sprinkle the Ume Shiso-seasoned rice directly over the warm pods so it clings to the fuzzy exterior of the shells.

Serve immediately while warm, encouraging the diner to squeeze the beans out of the pods with their teeth, picking up the salty-sour seasoning as they go.