While field peas date back to colonial times, edamame—fresh, young soybeans bred for human consumption, not animal feed—are relatively new to North Carolina, recently promoted to farmers here as a new crop to help replace tobacco. They make a good appetizer for a pea-shelling party since you can actually eat them on the side while shelling the peas for the main course.

Ingredients

　　4 cups fresh or frozen edamame in pods

　　1 to 2 tablespoons Seven-Spice Powder (recipe follows), to taste

　　Flaky sea salt, such as Maldon

Seven-Spice Powder

　　1 tablespoon black sesame seeds, toasted

　　2 tablespoons plus 1 teaspoon fine Korean chile powder or finely ground flakes from a semi-hot dried chile, such as Ancho

　　2 1/2 teaspoons poppy seeds

　　2 1/2 teaspoons sansho powder (optional)

　　1 1/2 teaspoons kosher salt

　　1/4 sheet of nori, finely chopped

　　Grated zest of 1 small orange

　　(makes about 1 cup)

Step 1

Seven-Spice Powder

Step 2

　　Cooking in the Moment