• Citrus Avocado Salad with Ginger Sesame Dressing

    Citrus Avocado Salad with Ginger Sesame Dressing

    Servings: 2-3  Ingredients:  1 ½ teaspoon Mishima Ginger Sesame Oil  2 ½ tablespoon extra virgin olive oil  ½ teaspoon rice vinegar ⅛ teaspoon salt Pinch of pepper ¼ cup red onion, julienned  1 grapefruit, peeled and sliced 1-2 navel oranges, peeled and sliced ¼ cup cucumber, thinly sliced Half an avocado, diced Microgreens, for topping  Instructions:  In a small bowl, whisk together the ginger...
  • Vegetable Miso Soup

    Vegetable Miso Soup

    Servings: 1  Ingredients:  1 packet Mishima White Miso Soup  1 cup water  ¼ cup shimeji mushrooms ¼ cup cabbage, roughly chopped Instructions: In a medium pot, bring water to a boil and add the cabbage. Once the cabbage starts cooking, reduce the heat to low and add the shimeji mushrooms and miso soup package.  Mix well and cook until the vegetables are heated through...
  • Garlic Chili Edamame

    Garlic Chili Edamame

    Servings: 3-4 Ingredients: 1 package frozen edamame  2 tablespoon Mishima Crunchy Garlic Chili Sauce Toasted sesame seeds, for garnish  Instructions:  Cook the edamame according to the package directions.  Add the cooked edamame into a large bowl and mix in the chili sauce. Toss until everything is evenly coated  Top with sesame seeds if desired and serve immediately. Enjoy!
  • Furikake Vegetable Stir-fry

    Furikake Vegetable Stir-fry

    Servings: 3  Ingredients: 1/4 green cabbage 1 medium carrot 1 handful snow peas 1 small broccoli head 2-3 roma tomato 1 cup bean sprouts 1 clove garlic, minced 1-inch ginger, peeled and grated 2 tablespoon olive oil 2 teaspoon soy sauce  2 tablespoon Mishima Nori Komi Furikake Instructions: Chop the cabbage into roughly 1-inch pieces. Cut the carrot into long slabs then thinly slice...
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