SEAFOOD

Servings: 2 Ingredients:  2 salmon filet, skin on  1 ½ teaspoon Mishima White Miso Soup ¼ teaspoon cane sugar  ½ teaspoon sesame oil 2 tablespoon low-sodium soy sauce ½ teaspoon cooking sake ½ teaspoon ginger, freshly grated Thinly sliced green onion, for garnish (optional) Toasted sesame seeds, for garnish (optional)  Instructions: Preheat the oven to 400°F and line a baking sheet with parchment paper....

Serves: 2Prep Time: 5 minutesCook Time: 10 minutesIngredients: 2 tablespoons Mishima Nori Komi Furikake 2 skin-on salmon filets 2 tablespoons olive oil 2 tablespoons butter Instructions:1. Pat salmon filets dry with a paper towel. Then, rub 1 tablespoon of olive oil on each filet and season each with 1 tablespoon of furikake.2. In a large skillet, melt butter over medium. Place salmon in your...

Servings: 4  Ingredients:  1 pound shrimp  3/4 cup all-purpose flour 2 eggs 1 cup panko  1 1/2 cup unsweetened shredded coconut  Mishima Crunchy Garlic Chili Sauce, for dipping  Instructions: Prepare the shrimp by removing the shell while keeping the last segment of the shell and tail on and devein the back. Set all shrimp aside on a plate. To prepare the dredging station, mix...

Servings: 4 Ingredients: 1 pound large shrimp 3/4 cup all-purpose flour (add more if needed) 2 large eggs  1 1/2 - 2 cup panko 1/4 cup Mishima Sweet Sake Bonito Furikake, more for topping 2-3 cup neutral-flavored oil, for frying Instructions: Prepare the shrimp by removing the shell while keeping the last segment of the shell and tail on and devein the back. Flip...