I love boiled/salted edamame, but I have found just one additional use for them: as the base for a delicious spread. Puree with canola oil, 1/2 seasoned- 1/2 non-seasoned rice vinegar, and salt & pepper... toast sesame seeds and sprinkle atop. serve with rice crackers-- thanks to NYC's Ilene Rosen of City Bakery. What are your favorite dishes including edamame? would love to hear.