Edamame with Ginger Salt

Place ginger in a mini food processor and pulse until finely pulverized. Add salt and pulse just until combined but still coarse. Spread in an even layer on a plate and let stand, uncovered, until dry, at least 8 hours.

Cook edamame according to package directions. Pat dry. Toss in a large bowl with 3/4 teaspoon of the ginger salt. (Reserve the remaining ginger salt for another use.)