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Edamame (Glycine max. L. Merill) has been consumed due to its savory taste and high nutrient content, such as protein, calcium, vitamin A, and isoflavone. Fresh edamame is usually consumed after steaming. However, steamed edamame has to be consumed really soon because it stale quickly. As an alternative, edamame can be dried and consumed as a crunchy snack through the drying process which is able to retain nutrition loss during it using freeze drying. The objective of this study is to investigate the moisture content decreasing of edamame during freeze drying. Fresh edamame with initial water content of 60-70% was steam blanched to 9 minutes before drying. The freeze dryer has capacity of 1.5 kg was used with freezing temperature was set at -18C and pressure at -76 cmHg. Its parameters was measured at 0 h; 12 h; 18 h; 24 h; 30 ;, and 36 h. The drying rate of edamame freeze drying is 6.94% db per hour.