Thanks for comments. It was good way to spend time. I just had to move my behind off the couch and do something. I am lab chemist by training and how I arrange cooking is similar to how I work in the lab. Cooking will keep me standing, rather than sitting down so that was also good.

Japanese grocery store in Boston sell thinly sliced beef so I decided to do Nikujayga. I never asked it, but likely if I ask at local grocery stores they will thinly slice beef for me. Another dish I though about is Tori-no-karaage (鳥の唐揚げ, Japanese style fired chicken) where pretty much any white meat part of chicken boneless usually in small bite size, marinate in soy sauce, sake, and ginger. Sprinkle with potato starch (片栗粉, katakuriko) and deep fry. But that requires good amount of oil for frying. I really do not do cooking much lately and did not want to ended up with that much of used cooking oil.

Usually sold frozen in bags. I never seen edamame sold fresh as produce in the U.S. grocery stores, although that is nothing unusual in Japanese grocery stores. In the U.S. these days some grocery stores have Edamame at frozen vegetable section, does not have to be at Asian grocery stores.

Just read the cooking instruction. Some cook in boiling water for few minutes, some cook in microwave for few minutes. I saw one which supposed to thaw at room temperature、which take time. Once I did not read the direction on the bag at the store and bought a bag of frozen edamame which you thaw at room temperature. It takes time so I improvised and tried in microwave and boiling water, did not come out well...