FHA Information
Plump
and
Juicy
Seafood pasta salad with tomatoes and Shrimpea
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 Shrimpea, 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
- Shrimpea S Shrimp 100g or FD S Shrimp 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 S Shrimp or FD S 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 Shrimpea.
- 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
We Participated in FHA-Food & Beverage 2025 in Singapore.
From April 8th to 11th, ｗe are excited to announce our participation in FHA-Food & Beverage 2025 in Singapore, taking part in the JAPAN Pavilion. Our CRISPY OKARA NUGGETS by Shrimpea are attracting great attention, and many visitors have enjoyed tasting them at our booth. Thank you to everyone who stopped by—we truly appreciate your interest and support.
Shrimpea was launched at the Emperor’s Birthday Reception in Singapore.
On February 27, 2025, Shrimpea attended the Emperor's Birthday Reception hosted by the Embassy of Japan in Singapore. The premier event took place at The Ritz-Carlton, Millenia Singapore, and was attended by about 800 distinguished guests. We were pleased to serve our plant-based seafood at the event and appreciate it for the great welcome. Thank you to everyone who visited our booth. We are excited to continue sharing the future of sustainable dining with the world.
Shrimpea is now available at vegan restaurant chains in Singapore.
We are delighted to announce that Shrimpea is now available at Greendot, Singapore's most popular vegan restaurant chain with 13 locations. Greendot's tasty and sustainable menu now includes the Crispy Okara Sea Mayo Burger, which is made with our CRISPY OKARA PATTIES by Shrimpea. This crispy, plant-based burger has a savory flavor and is topped with creamy vegan mayo, making it a must-have for vegans and foodies alike.
