Instructions

Preparation is Key (The Peeling) Snap off the stem and pull downwards to remove the tough "strings" from both sides. This step is crucial for a tender, sweet bite and better flavor absorption.

The Perfect Blanch Bring a pot of water to a boil with a pinch of salt. Drop in the snap peas and cook for 90 seconds to 2 minutes. Watch for that vibrant, emerald green color!

Dry Thoroughly Drain and use a paper towel to pat each pod dry. Removing excess water prevents the flavor from being diluted.

The "Golden Ratio" Toss While the peas are still warm, toss them with the Shio-Koji and Sesame Oil.

The Finishing Touch Sprinkle the Black Sesame Seeds on top. Pro Tip: Crush the seeds between your fingertips as you sprinkle them to release the maximum aroma.