Boil edamame according to package directions, drain and set aside to cool. Mix wasabi powder with 2 Tbsp. of the water to form a paste; set aside. Toast Asian Sprinkle in a small skillet over medium heat for a few minutes until fragrant. Process edamame, wasabi paste, toasted Asian Sprinkle and remaining ingredients in a food processor, adding remaining water (or more) as needed until mixture is smooth.
“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”
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