| 【Ingredients】…Serves 2 |
|---|
| 10/8cut (1.25 sheets) Sea Salted Nori |
| 20g Butter |
| 【Ingredients A(seasoning) 】 |
| 1 tbsp. of Soy source |
| 1 tbsp. of Sweet cooking rice wine. |
| 2 tsp. of beet sugar |
| Selected Vegetables ( radish, carrots, asparagus, cauliflower, etc.) |
- Put butter in frying pan under low heat, once melted add Nori and mix with wooden spatula.
- Add 【Ingredients A】and simmer under medium heat until it thickens.
- Serve vegetable steamed to the temperature of your choice.
- Fresh vegetables also go well with this dip.
| 【Ingredients】…Serves 2 |
|---|
| 4/8cut (0.5 sheets) Oyster Flavored Nori |
| 1Avocado |
| 50g Cream cheese |
| 5cm shredded white onion |
| Some 7-flavors Japanese Pepper |
| 【Ingredients A(seasoning) 】 |
| 1/2 tbsp. of Miso |
| 1/2 tbsp. of rice vinegar |
| 1 tsp. of soy source |
| 1 tsp. of sesame oil |
- Cut avocado into bite-size pieces, cut cream cheese into 1cm dice.
- Mix 1) and【Ingredients A】and add tiered Oyster Flavored Nori.
- Serve with shredded onion and Japanese pepper.
- You can use chopped bannonegi onions instead of shredded white onions.
| 【Ingredients】…Serves 2 |
|---|
| Wasabi flavored Nori |
| 1 brock of Tuna |
| 【Ingredients A(seasoning) 】 |
| 50cc Soy source |
| 50cc Sweet cooking rice wine |
- Mix Soy source and rice wine and cook under low heat until the alcohol has evapo-rated. Remove from heat and let it cool down.
- Once cold, soak the tuna in the mix for about 3 hours.
- After 3 hours, remove tuna and let it dry. Then cut in slices of 3mm.
- Cut nori the same size as the tuna pieces then roll over the tuna.
- When you soak the tuna into the sauce, use a plastic bag with zip. Flip it a few times so that the tuna gets covered evenly.
| 【Ingredients】…Serves 4 |
|---|
| 20 sheets Wasabi Flavored Nori |
| 1 Avocado |
| 50g Cream Cheese |
| 20 Cracker |
| 20 sticks Crab Kamaboko (Japanese cured fish-puréed products) |
- Peel avocado skin and scoop out the flesh.
- Mix 1 and cream cheese in a food blender to make it into purée.
- Spread 2 on crackers, place 5 crab stickers each on top then wrap them with wasabi nori. Serve.
| 【Ingredients】…Serves 1 |
|---|
| 6 sheets Nori Flavored with marinated roe of Pollock, torn into smaller pieces |
| 2 slices (1cm thick) Baguette |
| 2 tbsp Olive oil |
| 1 clove Garlic, finely chopped |
| 2 pinches Salt |
- Toast baguette slices.
- In a frying pan, cook garlic and nori with olive oil over the low heat until garlic is lightly cooked.
- Season with salt and place them on top of the baguette. Serve.
| 【Ingredients】…Serves 1 |
|---|
| 5 sheets Sea Salted Nori, torn into smaller pieces |
| 1 Potato (May Queen variety) or Potato suited for stew |
| 1 Egg |
| 1/4 Onion |
| 1/2 tbsp. White Wine Vinegar |
| 1.5 tbsp. Olive Oil |
| 25cc Single Cream |
| 1 tbsp. Capers |
| Salt to taste |
| Pepper to taste |
- Cut onion in round slices, and soak in water.
- Boil egg hard and peel the shell. Then slice in a round shape.
- Cook potato from water and peel skin while it is hot. Then slice in a round shape.
- Marinate olive oil and white wine vinegar in 3.
- Mix cream with roughly chopped capers then salt and pepper to taste to make a dressing.
- Place 4 in a serving plate and put sliced egg and onion (after squeezing the soaking water) on top. Pour 5 evenly over the food.
- Serve topped with nori sprinkle.
| 【Ingredients】…Serves 2 |
|---|
| 1 sheet Sea Salted Nori, torn into smaller pieces |
| 5 Anchovy fillets |
| 3 cloves Garlic |
| 50cc Olive Oil |
| 50cc Single Cream |
| Your favorite vegetable, chopped into sticks |
| Salt to taste |
| Pepper to taste |
- Heat garlic clove with its skin in a microwave for 2 minutes, then remove the skin. Pound garlic into paste. (N.B. Be aware of hot temperature of garlic)
- Finely chop anchovy fillets and combine with 1. Pound further to make it into paste.
- In a small pan, heat 2, olive oil and nori over a small flame.
- When the aroma is released, remove from the heat and add cream. Add salt and pepper to taste.
- Serve 4 with vegetables sticks.
| 【Ingredients】…Serves 2 |
|---|
| 10 sheets Oyster Flavored Nori |
| 1 fillet Fresh Sea Bream or other white fish |
| 2 tbsp. Extra Virgin Olive Oil |
| 2 tsp. White Wine Vinegar |
| Salt to taste |
| Pepper to taste |
- Thinly slice fish fillet and spread over the flat plate.
- Season 1 with salt and pepper and sprinkle white wine vinegar. Keep it in the refrigerator.
- Tear nori into smaller pieces and sprinkle over 2.
- Pour olive oil over 3 then serve.
