Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain well.
Place the rinsed Japanese short-grain rice in a rice cooker pot. Add the Water, Sake, Usukuchi soy sauce, Mirin, and Salt. Gently stir to combine.
Place the Kombu on top of the rice mixture. Add the Edamame evenly over the rice, do not stir.
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