Lately, I’ve been reading a lot of cookbooks for entertainment and came across an edamame puree recipe while browsing through David Chang’s Momofuku cookbook. The cookbook recipe creates a puree that is very smooth without any chunks or texture, and forms a sauce for a steamed fish dish as part of a dinner meal. But in my version, I prefer to keep things a little textured and eat it along with some crackers as a delicious afternoon snack.