Bowl Diamond
Cutlery rests KAVERS
Cutlery rests KAVERS
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Sashimi is basically low in calories and carbohydrates. Salmon and shrimp also contain high levels of astaxanthin, an antioxidant. Sushi rice is high in sugar, so we used oligosaccharides instead of sugar, which will not raise blood sugar levels.
The use of kabosu also provides vitamin C and enhances the flavor.
<Ingredients> For 2 servings
2 bowls of rice
1 egg
2 tablespoons salmon roe
1 tablespoons oligosaccharide
40g rice vinegar
1 tablespoon Salad oil
3-4 pea
1 Kabosu (or lime if unavailable)
2 tablespoons oligosaccharides
A pinch of salt
Topped with sashimi of your choice
(Tuna, shrimp, snapper, sea urchin, salmon, squid, etc.)
A pinch of white sesame seeds
<How to cook>
1.Mix rice vinegar, squeezed Kabosu (lime), oligosaccharides, and salt into warm rice and let cool.
2.Add oligosaccharide to beaten egg, make omelet and cut into 1cm cubes.
3.Remove the strands from the peas and quickly boil them. (A pinch of salt added to the water will brighten the color.)
4.Arrange Sushi rice on a serving dish and top with your choice of sashimi, egg omelet, pods, and salmon roe.
5.Finally, sprinkle with white sesame seeds.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
Sashimi is basically low in calories and carbohydrates. Salmon and shrimp also contain high levels of astaxanthin, an antioxidant. Sushi rice is high in sugar, so we used oligosaccharides instead of sugar, which will not raise blood sugar levels.
The use of kabosu also provides vitamin C and enhances the flavor.
<Ingredients> For 2 servings
2 bowls of rice
1 egg
2 tablespoons salmon roe
1 tablespoons oligosaccharide
40g rice vinegar
1 tablespoon Salad oil
3-4 pea
1 Kabosu (or lime if unavailable)
2 tablespoons oligosaccharides
A pinch of salt
Topped with sashimi of your choice
(Tuna, shrimp, snapper, sea urchin, salmon, squid, etc.)
A pinch of white sesame seeds
<How to cook>
1.Mix rice vinegar, squeezed Kabosu (lime), oligosaccharides, and salt into warm rice and let cool.
2.Add oligosaccharide to beaten egg, make omelet and cut into 1cm cubes.
3.Remove the strands from the peas and quickly boil them. (A pinch of salt added to the water will brighten the color.)
4.Arrange Sushi rice on a serving dish and top with your choice of sashimi, egg omelet, pods, and salmon roe.
5.Finally, sprinkle with white sesame seeds.
Download this recipe's PDF File (English)