VEGAN SHRIMP -大地のやさしいエビ- が”日本の食材”輸出EXPOに出展します
イビデン物産株式会社は”日本の食材”輸出EXPO（2024/6/19水〜21金）・東京ビッグサイトに出展します。
Plump and Juicy
Seafood pasta salad with tomatoes and VEGAN SHRIMP
An easy pasta salad which you only need to add some vegetables and seasoning to make. It is pleasant to the eyes not only because of the pink VEGAN SHRIMP, but also due to the various vegetables you will be using. The sour pickled-plum will change to an UMAMI flavor, and will make you want to eat the whole bowl.
Serves:
For two
Cooking time:
15 minutes
- the VEGAN SHRIMP frozen 100g or freeze dried 40g
- 180g Cappellini (1.2mm)
- 1 medium-sized tomato (150g)
- 6 cherry tomatoes (50g)
- 50g Cucumber
- 4 Honeyed umeboshi (salted Japanese plums 30g)
- 1 canned tuna
- 1.5 tsp. soy sauce
- 1/2 tsp. ground garlic
- olive oil, appropriate amount
Preparation
- ①Defrost or soak the frozen or freeze dried VEGAN SHRIMP, drain, and dry well with a paper towel.
- ②Thinly slice the cucumber.
- ③Press the honeyed plum after removing the pit.
- ④Slice the cherry tomato once, in half.
- ⑤Put the seeds from the tomato you sliced into a bowl, and dice the tomato into 1 centimeter cubes.
How to prepare
- ①Boil the cappellini in hot water for a minute longer than is written on the package. Make the sauce while it is boiling.
- ②Mix the chopped honeyed umeboshi, diced tomatoes, and cherry tomatoes together in the bowl where you put the tomato seeds in.
- ③Mix in the can of tuna (with the oil), cucumber, ground garlic, and soy sauce with ②.
- ④Cool the cooked cappellini in ice water, dry it well on a paper towel, and lightly mix it together with the pasta sauce made in ③ and the VEGAN SHRIMP.
- ⑤It is finished after you serve the pasta onto a plate, add the toppings(with the leftover juice), and drizzle on some olive oil.
Juri Nishio
From Nagoya City, Aichi Prefecture, her passion for cooking, an inseparable part of daily life, grew after marrying a furniture craftsman. She embarked on self-guided gastronomical research and began cooking classes from her home in 2012. Today, she manages shared kitchens and rental spaces, offering instruction on food and lifestyle from her kitchen studio. Beyond that, she also creates menus and products for businesses. Located in Moriyama Ward, Nagoya City, her kitchen studio is a hub for food-related programs, project planning that brings people together through delicious food and enjoyable activities, and dedicated efforts towards regional revitalization.
@ O I S Y @ O I S Y K I T C H E N # O I S Y # O I S Y cooking class
VEGAN SHRIMP -大地のやさしいエビ- は”日本の食材”輸出EXPOに出展しました。
VEGAN SHRIMP -大地のやさしいエビ- は”日本の食材”輸出EXPO（2024/6/19水〜21金）・東京ビッグサイトに出展しました。
サステナブルEBIはSusHi Tech TOKYO 2024に参加しました。
東京都が開催した「SusHi Tech TOKYO2024」のイベントにイビデン物産は協賛パートナーとして参加し、テクノロジーとサステナビリティを体感するショーケースプログラムの「おばけレストラン」においてサステナブルEBIが活用された他、海の森エリアではサステナブルEBIを使ったエビカツバーガーとエビアボカドサラダを販売し、来場者の方に堪能して頂きました。
サステナブルEBIはEpicurus Gourmet社のお店で試食会を実施しました。
アメリカ・北ハリウッドにあるEpicurus Gourmet社のお店で、サステナブルEBIの試食会（3/16土）を開催しました。Epicurus Gourmet社は1月の展示会（Winter Fancy Food Show 2024）で私たちの商品に興味を持ってくださった高級輸入食材を扱うお店です。 富裕層の方が多く住むこの地域での試食会は、とても有意義なものとなりました。Epicurus Gourmet社の皆様並びにご参加頂いた皆様に、心より感謝申し上げます。
