Little shrimps and mint

Ama-ebi, Nordic shrimps from Hokkaido. First in a little ceviche, with mint, lemon and pepper. They have lost their prime quality to be eaten as plain sashimi.

The change of color in the sauce occurs very quickly.

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Small leaf mint and small shrimps…

This is kushinsai, water morning glory, liseron d’eau.
A nice South-Asian stir-fry green.

That’s the dish : bifun (rice vermicelli), garlic, onion, ginger, celery stalk, bell pepper, kushinsai, shrimp and mint. Salt and a little Sichuan pepper.

(the stir-fry)
Cal 398.2 F6.7g C62.1g P23.0g

Ama-ebi, Hokkaido sweet shrimps, with radish sushi

Ama-ebi is a small cold water shrimp. The Japanese name means “sweet shrimp” and they have a sweet taste when eaten raw. I think they are called “Nordic shrimps” in English.
The best is to eat them fresh and raw, simply. Just let the tip of the tail.

That’s not very filling, so I made a radish chirashi-zushi (plate sushi).

Cook genmai (brown rice), shred and salt the radish greens. Add Japanese 2/3 black vinegar, 1/3 sake. In a big bowl, mix the liquid into the rice while you ventilate with a fan. That makes the rice shiny. Add black sesame seeds.
Garnish with the radish root cut as you like.

The third dish is (bought) jelly fish in spicy sesame oil, I put it in cucumber, added a little roast nori seaweed.

(it’s a double serving of rice)
Cal497.5 F8.8g C85.4g P35.5g

(to be continued)