Kamada Foods International (America), Ltd.,

Soaked Rapeseed Flower and Nagaimo

Ingredient: 4 servings

10.5oz Rapeseed Flowers

10.5oz Nagaimo

Katsuo Bushi Fish Flakes to taste

Sauce A

3 Tbsp Dashi Soy

1 Tbsp Ponzu Soy

1 Tbsp sugar

2 Tbsp ground sesame

Preparation
1. Rinse rapeseed blossoms well.  Do not drain, but put into a sealable plastic kitchen bag.
2. Close bag, leaving a small opening for steam to escape, and microwave for 1&1/2 minutes. 
3. Immediately after cooking rinse blossoms under cold water (in the bag is fine) to prevent their color from paling.
4. Cut Nagaimo into thin strips.
5. Blend Sauce A in a bowl, then add rapeseed, Nagaimo, and fish flakes.  Gently combine the ingredients and enjoy!

Diced Salmon Bowl

Ingredient: 4 servings

12oz salmon

10.5oz grated nagaimo

4 stems green onions

Dashi Soy to taste

Wasabi to taste

crushed or shredded Nori to taste

2 Tbsp olive oil

2 ½ cup cooked rice

Preparation
1. Cut salmon into bite-sized cubes, and fry in olive oil at high heat. If using sashimi-quality salmon, undercooking is also fine.
2. Rub the skin off the green onions, then cut into small pieces.
3. In a bowl arrange the nagaimo, salmon, green onion and Nori over rice.
4. Season with Wasabi and Dashi Soy.