Japanese Cooking with Candice Kumai | Guest Star

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers health benefits, while canola oil is budget-friendly.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener, while sugar is often less expensive.

edamame

🥗Healthier: green peas

💰Cheaper: frozen peas

Green peas are lower in calories and frozen peas are typically cheaper.

Add 1/4 cup soy sauce to a bowl.

Pour in 2 tablespoons of cider vinegar.

Add 2 tablespoons of roasted sesame oil to the mixture.

Stir in a tiny touch of honey or maple syrup for sweetness.

Prepare cooked quinoa or brown rice as a base for the salad.

Reconstitute hijiki seaweed by soaking it in water until it expands.

Add arugula to the bowl as the green component of the salad.

Gently toss the ingredients together, being careful not to crush the grains.

Top the salad with toasted sesame seeds and season with salt to taste.

Spice Level:

Dietary

Allergens