Shichimi is a popular Japanese dish enjoyed as a snack, appetizer, or side dish. It's made using young soybeans, still in their pods, and Shichimi, a blend of seven spices commonly used in Japanese cuisine . and delicious, making it a great addition to any meal.

This recipe blog will guide you through the process of making edamame edamame, giving you tips and variations to make your own.

Material:

2 cups edamame in a pod

• 1 tablespoon vegetable oil

• 1 teaspoon of salt

1 teaspoon shichimi (Japanese 7 spice blend)

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

1 teaspoon of honey

Procedure:

1. Boil for about 5 minutes until soft, like piercing a salted pot, but still with a little crunch. Drain the edamame, cool and set aside.

2. In a small bowl, mix vegetable oil, salt and Shichimi. Stir until spices are evenly distributed.

3. In another bowl, mix soy sauce, sesame oil and honey.

4. When the edamame has cooled, toss in the oil and spice mixture until the pods are well coated.

5. Place the edamame on a serving plate and drizzle the soy sauce mixture on top.

6. They serve the edamame twigs right away while they are still warm.

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Tips:

If you don't have shichimi, you can create your own spice blend by combining equal parts ground chilies, sesame seeds, dried orange zest, peppercorn squares, neehl flakes, ginger powder, and garlic powder.

•To make this dish spicier, add a pinch of cayenne pepper or chili flakes to the spice blend.

• You can also experiment with different variations of the acidic sauce mixture. For example, you could add a bit of rice vinegar for acidity, or replace honey with agarb nectar.

•For a fun twist, try sprinkling toasted sesame seeds over edamame before serving.

Shichimi is usually served as a snack or appetizer, but it's also a great side dish for Japanese-style meals.

•Frozen slabs can be used instead of fresh if you are short on time. Cook edamame according to package directions before seasoning and serving.

Variation:

1. Garlic and herb twigs: Instead of a Japanese spice blend, try adding crushed garlic antlers, chopped fresh herbs like parsley or thyme, and a dash of olive oil. Sprinkle with sea salt and black pepper.

2. Spicy Peanut Edamame Shichimi: Mix soy sauce, sesame oil, honey and chili flakes with a spoonful of creamy peanut butter to create a spicy, nutty sauce. Sprinkle the edamame with the sauce and chopped peanuts for a toss of crunch.

3. Pruning lemon and miso twigs, Shichimi: Whisk together miso paste, lemon juice, honey and a little water to create a tangy and savory sauce. Sprinkle the edamame with the sauce and black sesame seeds and toss for color.

4. Wasabi Branch Shichimi: Mix soy sauce, mirin, rice vinegar and wasabi paste to create a spicy and tangy sauce. The edamame is sprinkled with sauce and chopped green onions for a toss of freshness and flavor.

5. Sesame and Nori Pruning Shichimi: Mix soy sauce, rice vinegar, sesame oil and a little sugar to make a tangy-sweet sauce. The edamame is tossed with sauce, sprinkled with toasted sesame seeds, and crumbled seaweed for a savory umami flavor.

Shichimi is a versatile and easy-to-make dish that can be enjoyed in many different ways. Whether you're looking for a healthy snack, a delicious appetizer, or a flavorful side dish, this recipe is sure to satisfy your craving. Next time you're in the mood for Japanese-style cooking, try this recipe and enjoy the delicious taste of edamame shichimi.

Sashimi is a traditional Japanese dish consisting of raw fish or seafood that is thinly sliced ​​and served without additional cooking. This dish is not only a delicacy, but also the perfect way to enjoy fresh, high-quality ingredients in their natural form. In this article, I will share a simple recipe for making sashimi at home.

Materials:

• Fresh fish or seafood of your choice

• soy sauce

• wasabi

• Pickled ginger

Rice (optional) 






Instructions:  


1. Choose your seafood wisely. Choosing the freshest, highest quality fish and seafood for sashimi is essential. Fresh seafood should smell clean and mild and look firm, moist and shiny.  


2. Fish preparation: Clean and fillet the fish or seafood 


3. Slicing fish: Use a sharp knife to slice fish or seafood into thin pieces about 3mm thick. Arrange the slices on the plate in a decorative way  . 

4. Serve with Condiments: Sashimi is usually served with soy sauce, wasabi and pickled ginger. You can mix soy sauce and wasabi to taste, or you can dip each slice of fish in soy sauce before eating. 


5. Optional: Serve with rice. If desired, serve steamed rice in a bowl to make a complete meal.  






Enjoying Sashimi is all about the quality of the ingredients  , so choose the freshest fish and seafood whenever possible. Following this simple recipe, you can create delicious and healthy dishes that are sure to impress your guests. Sashimi is a refreshing and light dish that offers a great balance of flavors, textures and aromas.

Whether you want to impress your dinner party or simply enjoy a healthy meal, Sashimi is a great choice.

Sake nigiri sushi is a classic sushi dish loved by many people around the world. This recipe is relatively simple and can be made at home with just a few ingredients. Here's a step-by-step guide on how to make delicious sake nigiri sushi.

Material:

• Fresh sushi salmon (sake)

• Sushi and rice

• Rice vinegar

• sugar

• salt

• seaweed

• wasabi

• soy sauce

Procedure:

1. Sushi rice preparation:

The first step in making sake nigiri sushi is to prepare the sushi rice. Wash 2 cups of sushi rice well and soak in water for 30 minutes. Cook the rice in a rice cooker or on the stove as directed on the package.

Combine 1/4 cup rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a small saucepan. Heat the mixture over low heat until the sugar dissolves. When the rice is cooked, transfer it to a large bowl and mix in the vinegar. Lightly mix the rice to coat with the vinegar mixture.

2. Sake preparation:
Cut salmon into thin slices about 1/4 inch thick. Be sure to remove the bones and skin. If you don't have confidence in your kitchen knife skills, it's a good idea to ask a fishmonger.

3. Shaping sushi:
Take a small amount of sushi rice, about 1 tablespoon, and shape it into small rectangular blocks. Place the salmon on top of the rice block so that the rice is completely covered. Lightly press rice and salmon to form compact, neat sushi.

4. Cut nori:
Cut nori into small rectangles about 1/2 inch wide and about 2 inches long.

5. Assemble the sake nigiri:
Put a little wasabi on top of the salmon. Soak the bottom of the sushi in soy sauce and place it on the seaweed with the wasabi side down.

6. Serve:
Arrange the sake nigiri sushi on a platter and garnish with pickled ginger and wasabi.

Enjoy homemade sake nigiri sushi!