Boil edamame in lightly salted water for about 3 minutes. Drain and set aside. Do the same for shrimp but boil only for about 2 minutes. When shrimps curl and turn pink, they are done. Do not overcook.
Lightly rinse and drain (2 to 3 times) organic jade pearl rice. Put rice in a medium sized pot with water. Bring to a boil, reduce heat to medium low and cook until water is absorbed, about 10 minutes. Reduce heat to the lowest setting and leave pot on for another 5 minutes. Turn off heat, remove pot fro heat source and let it sit for 10 minutes. Fluff up rice with fork.
In a small bowl, combine rice vinegar, sugar, and salt. Stir till sugar dissolves. Pour over rice and gently mix with a spatula.
Divide rice into 4 individual bowls. Top with edamame, shrimp, and beni shoga. Sprinkle with sesame seeds and serve immediately with miso soup.