Disclaimer: As usual, I often read these recipes but then I end up doing whatever feels right for me, so the end result may be different from what is described in the books.
Snap peas, Japanese name is "sunappu endou" スナップ豌豆, is the hybrid developed in the U.S. but very popular in Japan as well. We like it more than snow peas. This is a rather simple but elegant and healthy dish especially for an Izakaya snack and also taste good.
I removed both ends of the snap peas and blanched them in salted boiling water for several minutes, until cooked but still crunchy. I drained and put in ice water to stop cooking. I drained again and patted dry with a paper towel.
I made a broth from a dashi pack (kelp and bonito in a tea bag) and added salt to taste. I let the broth cool to room temperature and then refrigerated. I added the above blanched snap peas to the broth and let it marinate in the refreigerator overnight.
It has nice crunch. It has a sweet taste (enhanced by mild saltiness in the broth) with subtle dashi flavor. You feel good eating this, a totally guilt free drinking snack. You can have this instead of edamame 枝豆.