Boil a pot of water. In the meantime, wash the edamame in warm water.
When water boils, put edamame into the pot and cover. Remove lid when water boils again and remove edamame with a strainer into a bowl. Dispose excess water in the bowl.
Combine marinated cooking wine sauce with edamame. Do not cover and let cool as this will preserve the edamame’s green color. Season with salt. After it is cool, refrigerate overnight and serve the next day.