Wow Your Guests with Roasted Edamame with Togarashi

This one-size-fits-all party food will enthrall the foodies, delight the gluten-free, indulge the waistline watchers and make the vegans swoon. Yes, friends, there’s something for everyone with Roasted Edamame with Togarashi and Smoked Sea Salt, and a whole lot to get excited about.


Togarashi is a seven-spice blend that is common in Japanese kitchens. It’s essentially a chili pepper blend that contains citrus zest, nori (edible seaweed) and various seed types. Look for it in the bulk section of specialty food stores or find recipes to make it on your own. The other spice, smoked sea salt, can be found in most well-stocked grocery stores — be aware that a little goes a long way!

Feast for the Eyes

If you’re tired of the standard hummus party platter, this dish adds a pop of vibrant color!

Feel Full

OK, here’s where my inner “health nerd” comes out. Whether you realize it or not, edamame is a great source of lean protein and is really high in fiber. It’s also low in calories, which makes it a great option for munching on throughout a party. Fill up on these, and then try just a taste of other higher calorie foods.

Fun to Make

I mean, what recipe that only has five ingredients and is ready in 15 minutes Tweet this isn’t fun to make? Minimal prep and clean up? Sign me up!


Roasted Edamame with Togarashi and Smoked Sea Salt Tweet this

Wow Your Guests with Roasted Edamame with Togarashi

Recipe by Whitney Reist, RD, LD


  • 16 ounces frozen edamame in the shell, thawed
  • 1 tablespoon olive oil
  • 1 teaspoon Japanese togarashi seasoning
  • ½ teaspoon smoked sea salt
  • Juice of ½ lime


  1. Preheat oven to 425° F. Line a baking sheet with parchment paper.
  2. Place edamame on the baking sheet. Drizzle with olive oil. Sprinkle with togarashi and sea salt. Toss to combine and evenly coat edamame pods.
  3. Roast for 10 to 12 minutes until slightly blackened, stirring halfway through cooking.
  4. Remove from oven and sprinkle with lime juice, tossing to coat. Serve hot or cold: leftovers are delicious and will keep in the refrigerator for up to 3 days. Makes 2 cups, serves 4.

Cooking Note

  • You can make this recipe using spice combinations other than togarashi, such as: smoked paprika and kosher salt, furikake and toasted sesame oil, or chaat masala spice blend.

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Whitney Reist
Whitney Reist, RD, LD is a registered dietitian with professional training from Le Cordon Bleu Institute of Culinary Arts. Read her blog, Sweet Cayenne, and connect with her on LinkedIn, Twitter, Instagram, Pinterest and Facebook.