If edamame makes you think of soft green pods at a restaurant, roasted edamame is about to change the picture.
Edamame are young soybeans. When roasted, they become crisp, compact and intensely crunchy—a very different snacking experience from the steamed version most people know.
That contrast is exactly why we wanted them in the AFTER FOUR lineup.
Why roasted edamame belongs at 4 PM
We wanted a snack with a firmer bite and a little more substance. Roasted edamame fit naturally: they bring plant protein, are a source of fibre, and take bold seasonings really well.
Most importantly for us, they are roasted rather than fried. That keeps the ingredient itself at the centre while still delivering the crunch we wanted.
Four flavours. Four different moods.
Classic Sea Salt
Clean, simple and savoury. This is the one for people who want the roasted edamame itself to do most of the talking.
Peri Peri Limon
Heat with a citrusy edge. Spicy, zesty and built for afternoons when plain simply will not do.
Achaari Masala
Tangy Indian pickle-inspired seasoning meets a serious crunch. Familiar in flavour, completely different in texture.
Cheese
Savoury, rich and easy to keep reaching for. The comfort-flavour option in the edamame range.
What does roasted edamame actually feel like to eat?
The biggest difference is the bite. Makhana are airy. Chana are familiar and hearty. Edamame are compact and crisp, with a crunch that feels closer to a snack chip while still clearly being a roasted bean.
That makes them useful when you are bored of the usual afternoon options and want something with more texture.
When we reach for it
Desk drawer. Road trip. Between meetings. Post-class. With chai. With sparkling water. Straight from the pouch while deciding what dinner will eventually be.
There is no ceremony required. Open, crunch, continue.
ROASTED. NEVER FRIED. BUILT FOR FOUR.
That is roasted edamame in the AFTER FOUR world: bold flavour, serious crunch and a new answer to the question, “What should I snack on right now?”
