VEGETABLE

Servings: 4  Ingredients 2 large avocado, sliced into thick pieces 1/3 cup all-purpose flour 2 eggs 1 ½ cup panko ¼ cup Mishima Garlic & Sesame Furikake Avocado oil spray Instructions:  Preheat the oven to 400o and line a baking sheet with parchment paper. In a small bowl, whisk together the eggs. In a second bowl, add all-purpose flour and combine panko and furikake...

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...

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...

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!