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Japanese Furikake Edamame

  • Author: Well Vegan
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Cuisine: Vegan


Furikake is a savory Japanese seasoning that can be used to brighten the flavor of cooked rice and vegetables. In this recipe, we use it to boost the yum factor of protein-packed edamame.


Units Scale
  • 12 oz. frozen edamame, shelled (I got mine at Trader Joe’s)
  • 1 nori sheet (found in the Asian aisle at your grocery store)
  • 1 Tbsp. sesame seeds
  • 1/4 tsp. red chili pepper flakes
  • 1/4 tsp. sea salt
  • 2 tsp. toasted sesame oil
  • 1/2 cup purple cabbage, finely shredded


  1. Cook the frozen edamame according to package directions. Drain, rinse, and transfer to a mixing bowl. If using fresh edamame, simply remove the fuzzy outer shell and deposit the inner gems in a bowl.
  2. Meanwhile, tear the nori sheet into small pieces and add them to the bowl of a food processor. Run the food processor until the nori turns into small flakes.
  3. Use a rubber spatula to scoop the nori into a small bowl. Stir in the sesame seeds, red chili pepper flakes, and sea salt. Mix to combine. This is your furikake seasoning!
  4. Add the purple cabbage to your bowl of edamame and toss with toasted sesame oil. Sprinkle in the furikake and stir to coat completely; adjust seasonings to taste.
  5. Enjoy warm as a side to your favorite Asian-inspired dish (like our Coconut Crusted Tofu with Sweet Chili Sauce).


This edamame is also delicious and refreshing served chilled. Set it in the fridge for a couple of hours to allow the flavors to co-mingle and intensify. Once cool, you can serve the edamame in lettuce cups for a light lunch or over soba noodles with baked tofu for a healthy dinner.


  • Serving Size:
  • Calories: 130
  • Sugar: 2.6 g
  • Sodium: 154 mg
  • Fat: 7.4 g
  • Carbohydrates: 7.9 g
  • Protein: 10.1 g
  • Cholesterol: 0 mg