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To a mini food processor or blender cup add the edamame, pickled jalapeños, pickling juice, scallion, garlic, lemon, olive oil, and salt. Process or blend on high until the mixture is mostly smooth.
Taste and add more salt if needed then add the cilantro leaves and pulse until minced and incorporated into the mixture. Cover and place in the fridge until ready to use.
For the seed mix, combine the hemp hearts, pepitas, sunflower seeds, flaxseeds and sesame seeds into one jar with a pinch of salt. Give the jar a good mix then seal and store in the fridge until ready to use.
To assemble, take 2 tablespoons of your seed mix and add to a small bowl with ¼ tsp or more of the Togarashi and mix to combine. Toast your bread then spread a portion of the edamame mix over each slice. Top with the microgreens and sprinkle with your seed mix before enjoying.