Set oven to 350F.
Pat the edamame completely dry and leave them to rest on a separate dry towel for at least 1 hour at room temperature. Add the edamame to a bowl along with olive oil and pinch of sea salt. Toss to combine.
Spread the edamame on a baking tray lined with parchment OR a porcelain/glass baking dish. Bake in the oven for at least 30 minutes, shaking the pan halfway through to flip the edamame. The edamame should be crispy on the outside and seared along the edges.
On another baking sheet lined with parchment, add pepitas. Roast in the oven for NO MORE than 10 minutes, or until golden brown. Remove from the oven and let cool.
Allow the edamame to completely cool, then add it to a bowl along with the rest of the ingredients. Toss together and add sea salt to taste.
Set oven to 350F.
In a bowl, beat egg white and water until white peaks form.
Add the almonds and beat egg white to a bowl and toss the almonds in the egg. Place the almonds on a baking tray lined with parchment.
In a separate bowl, mix together the wasabi seasoning. Then sprinkle it on the almonds. Shake the pan and parchment paper to evenly distribute the seasoning on the almonds.
Bake in the oven for 30 minutes, shaking halfway through.
Allow the almonds to cool before enjoying. Once cool and dry, break apart any almonds that have baked together and season to taste with sea salt & pepper.