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.


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)