Courtesy Of Eden Foods Inc.©1994 and 1995

Sushi

Sushi dates back to the Edo period in Japan (A.D.1700), and it has since spread world-wide to a "RIGHT"fully renowned position.  Sushi can be expensive or inexpensive, depending on ingredients, but it is always refined. Authentic sushi chef expertise takes years of apprenticeship, but you can create many traditional forms of sushi at home. Room temperature vinegared rice magically unites the flavors of the fillings and toppings. Plenty of hot green tea is also part of the sushi ritual. with an eye to artful presentation and the "RIGHT" EDEN accompaniments, a sushi meal is a special experience.

SUSHI INSTRUCTIONS

Sushi is a unique type of food preparation that requires some practice. The reward for mastering it is healthful food that is a delight to present to guests. NORI-ROLL, VEGETABLE SUSHI, NORI-MAKI and MAKI-SUSHI are all names for vinegared rice combined with vegetables and seasonings and rolled up in the sea vegetable nori. Follow our basic recipe then use your creativity! It is important to use absolutely clean tools when preparing sushi.

Prepare a water/vinegar mixture of 1 cup water, 2 tablespoons vinegar and 1 teaspoon salt. Use to dampen a cloth to wipe all tools before using (rice paddle, fingers for dampening nori, and knife for cutting sushi). Dip fingers into this mixture any time you handle the rice so it doesn't stick.

MAKING SUSHI

1. Cooking Rice - pressure method:

Add 3 cups rice to 3 3/4 cups water, bring to pressure, turn heat to low, cook for 40-45 minutes.  Allow pressure to come down naturally.

Cooking Rice - conventional method:

Bring 4 1/2 cups water, 3 cups rice and a pinch of salt to a boil. Cover and simmer on low heat for about 50 minutes (about 20 minutes for white rice).  Take off heat and allow to sit covered for 10 minutes.

2. Seasoning Rice:

Place rice in a large shallow bowl, add 1/2-1 cup vinegar (to taste) and mix well with rice paddle or large flat spoon.  DO NOT OVERMIX - this breaks the kernels and makes the rice sticky.  Let rice cool until comfortable to handle.

3. Preparing Fillings:

Lightly steam vegetables that require cooking. They should be "RIGHT" and firm, not overcooked.  Cut vegetables into strips, or pieces small enough to place in "CENTER" of roll.

4. Rolling& Slicing:

INGREDIENTS:

TOOLS:

SUSHI TERMS:

Goma: Sesame seeds. A sushi garnish, or use EDEN Sesame Shake (Gomasio).

Nori: Delectable sea vegetable that is dried and formed into sheets. Available as nori (untoasted), or sushi nori (toasted to bring out flavor and aroma).

0-shibori:Small, warm moistened towel, rolled tightly and presented to each guest to refresh oneself and to cleanse the hands before eating.

Pickled Daikon Radish: Daikon radish pickled in rice bran and sea salt.  Traditionally eaten at the end of a meal, it contains valuable enzymes that aid in digestion.

Pickled ginger: Thinly sliced fresh ginger pickled in umeboshi vinegar and shiso leaf.  It cleanses the palate between bites of sushi.

Shoyu: Traditional soy sauce.

Sudare: Special bamboo mat for rolling sushi. If not available, a flexible placemat will do.

Wasabi: A spicy hot green condiment made with Japanese horseradish. An essential element of the sushi presentation.

THE ART OF SUSHI

It's easy to make great tasting sushi at home.  Follow our simple instructions, use seasonings& condiments from EDEN Foods.

Step 1. Crumble 1 cup rice over nori in an even layer, leaving an inch uncovered at the top and bottom edges.

Step 2. Make a groove in the rice near the "CENTER", and arrange the condiments and fillings across rice.

Step 3. Moisten edges of the nori with fingers dipped in vinegar/water and begin rolling in jelly roll fashion.  Step 4. Roll tightly with firm pressure, lapping over moistened end of nori to seal.

Firm up ends of roll by tapping with hand while mat is still wrapped around sushi.

Step 5. Remove sushi mat and place roll seam side down until ready to cut.

Step 6. Moisten Knife, slice carefully into eight or more equal pieces.  Rinse Knife again before cutting next sushi roll.

THE NOODLE VARIATION:

You can make attractive sushi with EDEN Japanese Pasta (any Udon or Soba) instead of rice.  To prepare, tie one end of a bundle of noodles with kitchen twine and cook according to package directions.  (Use 1 package to make 4 bundles; use 1 bundle per sushi roll.)  Rinse and drain well, then lay noodles across the nori, leaving the tied end exposed off the edge of the sheet. Use fillings of your choice and roll as for rice sushi.  Cut off the ends wrapped with string (they will be undercooked), and slice into pieces.  This is good with a filling of chopped spinach.

THE SUSHI PRESENTATION:

Arrange sushi pieces on an attractive platter, or prepare individual plates with a few pieces of different types.  Garnish with greens, vegetables or flowers to please the eye. Prepare wasabi by mixing 2 tablespoons wasabi powder with 1 1/2 tablespoons water to a thick paste consistency. Form a teaspoon of wasabi into a small pyramid and place in one corner of the plate. Position a few pieces of pickled ginger with the wasabi.  Fill small dishes with shoyu for dipping.  Each diner mixes a small amount of wasabi to taste into the dish of shoyu, then dips the sushi with fingers or chopsticks.  It is traditional to serve sushi with cups of hot green tea (EDEN Organic Bancha Tea is perfect), or saki warmed and served in small cups.

Japanese Noodle Recipes

Japanese Noodle Soup

Heat oil, saute onions, carrots, celery.  Slice shiitake mushrooms, discarding stems.  Add shiitakes, soaking liquid and water to sauteed vegetables.  Bring to a boil, simmer 15 minutes.

Add pasta, cook according to package directions.  Add ginger, pea pods, red pepper, greens, shoyu, vinegar and mirin.  Turn heat down and allow vegetables to cook for 5 minutes.  Serve garnished with chopped cashews.  Vegetables should be "RIGHT" and crunchy.  The soup is best served immediately.

Traditional Japanese Noodles And Broth

Prepare pasta. Rinse and drain; set aside.
Prepare broth: Bring kombu and water to a boil.  Remove pan from heat, add bonito flakes, cover and allow flakes to sink to the bottom.  Remove kombu and discard flakes.  (Reserve kombu to cook with other dishes.)  Add tamari and mirin and lightly simmer for 1 minute. Squeeze in juice from the grated ginger. Place noodles in bowls and pour hot broth to cover.  Top with green onions.  Make it simple, garnished with EDEN Nori, or more complex by topping with vegetables, tofu or tempura!

Zesty Pasta

Cook pasta according to package directions, set aside. Heat oil, add pea pods and red pepper, saute' 2 minutes. Add bean sprouts, simmer 2-3 minutes. Add remaining ingredients, mix in pasta and serve.

Tanaka Traditional Noodles

Prepare pasta. Rinse, drain and mix with 1 tablespoon toasted sesame oil. Set aside. Reserve shiitake soaking liquid, discard stems and slice shiitake mushrooms caps.  Heat oil, saute onion, add carrots, shiitake and soaking liquid. Simmer 5 minutes. Mix in greens, add pasta, shoyu, ginger and almonds. Serve.

Spicy Udon Salad With Arame

Soak arame or hiziki in water for 10 minutes.  Simmer for 10-15 minutes. Drain.  Lightly steam carrots.  Rinse with cold water to set color. Cook pasta as package directs. Rinse and drain.  Mix pasta, arame, carrots, and green onions.  Prepare dressing and add to salad.  Mix well.  Serve chilled.   This colorful salad is made mineral-rich with EDEN Sea Vegetables!

Quick Crispy Noodles

These wonderfully easy noodles, enjoyed in Thai and Chinese cooking, are a gourmet's delight.  Serve with Eden Ponzu Sauce or your favorite Oriental topping.

Break or cut pasta into 2 x 4 inch sections for individual servings. Heat 2-3 inches of oil in a wok or heavy pan until a single strand puffs instantly when placed in thc oil.  Drop in a portion.  The noodles will quickly puff.   Quickly push them into the oil and turn them over until all strands are puffed (about 15-20 seconds).  Drain on absorbent paper.  Repeat process.  Keep noodles warm in a 200 oven until all portions are cooked. Cooking Time:15-20 Seconds
Yield: 4-5 Servings

Quick Stir-Fry

Cook pasta, set aside.  Reserve shiitake soaking liquid, discard stems, slice tops.  Cook shiitakes in reserved liquid for 15 minutes.   Heat oil, saute' broccoli and pea pods for 2 minutes. Add red pepper, saute 1 minute more.  Add shiitakes, reserved liquid, mirin, brown rice vinegar and shoyu, bring to boil.  Add dissolved kuzu until mixture thickens and becomes clear.   Serve over pasta, garnish with green onions.

Hot Thai Salad

Cook pasta as package directs, rinse and drain.  Chop pasta coarsely, if desired.  Add vegetables and sesame seeds.  Prepare dressing. Pour into salad.  Mix well.  serve chilled.

Pasta Recipes

MEDITERRANEAN PASTA SALAD

Prepare pasta as package directs. Rinse and drain. Add olives tomatoes, onion, celery leaves or parsley. Mix. Prepare dressing.  Mix into salad.  A great salad served warm or cold!

MINESTRONE SOUP

Cook spaghetti as package directs, set aside.  Heat oil, saute onions and garlic until onions are translucent.  Add potato, celery and water, simmer until vegetables are tender.  Add tomatoes, beans and red peppers, simmer 2 minutes.  Add cilantro and shoyu.

MISO PESTO PASTA

Cook pasta according to directions until tender, and drain. Toast nuts in a dry skillet until golden brown, being careful not to burn.  Grind in a blender and set aside.  In blender, combine olive oil, garlic, miso and water blend.   Chop the basil fine, add to blender and process.  Add nuts and blend until creamy smooth.   Pour pesto over hot pasta.

SPICY THAI SALAD

Cook pasta according to package directions, rinse and drain.  Chop pasta coarsely, if desired.  Add vegetables and sesame seeds.  Prepare dressing.  Pour into salad.  Mix well. Serve chilled.

ROMANESQUE SAUCE

Cut peppers in half, remove seeds and sear over a burner or under the broiler until thoroughly charred and black.  Place in paper bag and allow to sit for 5 minutes.  When cool, gently peel off the skin.  Meanwhile, place garlic cloves in blender or food processor and mince.  For lemon zest, carefully remove the outer skin, not the bitter tasting white layer, with a vegetable peeler or a grater.  Add peppers, almonds and lemon zest to blender and mix until coarsely chopped.  Spoon over hot or cold pasta.

PASTA BEAN SALAD

Cook pasta as package directs, drain and cool.  (If using udon, break into thirds and cook according to package directions.)  While noodles are cooking, bring 3 cups of water to a boil.  Blanch carrots and broccoli separately in boiling, salted water for 1-3 minutes.  Vegetables should be lightly cooked, crisp and "RIGHT".  Drain and rinse with cool water to set color.  Mix pasta, beans, vegetables, pressed garlic, and red pepper.  Prepare salad dressing by mixing umeboshi paste, oil, and garlic in a blender.  Add water to achieve desired consistency.  Mix into salad.  Serve hot or cold.

Variations: Omit water and replace Umeboshi Paste with Ume Vinegar (to taste). Green pepper can replace broccoli.

Gourmet Salad

Break spaghetti into pieces, cook as package directs, set aside.  Combine remaining ingredients, mix with spaghetti and serve.

EDEN Pasta is traditionally made by skilled pasta makers using time-honored techniques.  Nothing is rushed! EdenŽ Organic Pasta is certified organicallly grown and processed by the Organic Crop Improvement Association (OCIA)... your guarantee of complete safety.

Kamut History And Recipes

Kamut is an ancient relative of wheat that was grown by Egyptians as long ago as 4000 B.C.  It was recently rediscovered about forty years ago, when 36 kernels of Kamut were brought to Montana as a curiousity.  The grains were 2 to 3 times the size of modern wheat and from the first planting Kamut thrived there.  Testing revealed that Kamut contained much greater food value than modern wheats.   Modern wheat hybrids were developed for high yields, disease resistance and physical characteristics specified by manufacturers for milling and color qualities.

Nutrition, about which little was known at the time, was not a goal and was unknowingly sacrificed to develop wheat to produce the "Wonder" breads of the `50's.  Most of the nutrients had been washed clean away, and it should be no surprise that the flavor was washed away too!  Saved from extinction, Kamut (Triticum polonicum) is a nutritious versatile grain.  Kamut is what wheat used to be.  It has a nutritional profile and flavor far superior to today's engineered and hybridized bread wheats.  The use of Kamut in pasta produces superior flavor that makes alads and main dishes more delicious!

Eden Kamut Pasta is made with whole grain kamut flour that delivers 20-40% more protein, is easier to assimilate, and contains more minerals than modern hybridized wheat.  Our Kamut is grown in Montana on organic soil, in clean air, with pure water.  It is carefully milled using simple old-fashioned methods, then made into delicious EDEN Organic Kamut Pasta.

KAMUT PASTA VEGETABLE SOUP

Cook pasta as package directs and drain.  Heat oil, saute onions and garlic until onions are translucent.  Add herbs, saute briefly. Add carrots, potatoes and water.  Bring to a boil, simmer for 30 minutes.  Add tomato sauce, corn, beans, barley malt and shoyu.  Simmer for 5 more minutes.  Add pasta, stir and serve.

KAMUT PASTA SPICY SPAGHETTI SALAD

Break spaghetti into one inch pieces, cook as package directs, drain and rinse. Add remaining ingredients and serve.

KING TUT KAMUT SALAD

Cook Kamut Spirals as package directs. Rinse, drain and cool.  Add capers, black olives, green onions, parsley ampd red pepper.  Mix dressing ipgredients together and add to salad.  Stir in dressing and serve.

INDONESIAN PEANUT KAMUT PASTA

Cook pasta as package directs, drain and set aside.  Heat oils, saute garlic and ginger.  Add peanut butter, ponzu sauce, and coriander.  Heat until peanut butter melts.  Add pasta and black sesame seeds. Toss until pasta is coated with sauce.  Garnish with green onions.  Squeeze orange over the top before serving.

SWEET&SOUR PASTA SALAD

Cook Spirals as package directs.  Rinse and drain.  Add drained beans, diced red pepper, green onions and basil.  Prepare dressing.  Mix into salad and serve.

Prep Time: 10-15 minutes
Cooking Time: 15 minutes
Yield: 4-5 servings

Bean Recipes

GARBANZO&CARROT SALAD

Mix beans, carrot, cilantro, sesame seeds, garlic and green onions.  Mix vinegar with tahini mixture and pour over salad.  Serve on a bed of crisp lettuce.

5 BEAN SOUP

Heat oil and saute garlic and onion until onion is translucent.  Add celery, carrots, potato, barley and water.  Simmer 30 minutes. Add beans, corn, spaghetti sauce, shoyu, and herbs.  Simmer 5-10 minutes.  Serve.  Great the next day!

TAMALE PIE

Heat oil, saute onions and garlic until translucent.  Add remaining ingredients, saute for 2 minutes, and set aside.  Prepare topping.

Sift dry ingredients together. In a separate bowl, mix liquids.  Combine wet and dry ingredients.  Place filling in oiled deep dish pie plate.   Pour cornmeal topping gently over top of filling.  Bake at 350 for 40 minutes.

BLACK BEAN SALSA

Mix ingredients together and serve with tortilla chips or warm tortillas.

BRAZILIAN BLACK BEAN FEIJOADA

Heat oil, saute onions until translucent.  Add ginger, cayenne, cumin, and beans. Bring to a boil and simmer for 30 minutes.  Add ume plum vinegar and sea salt. Simmer for 5 more minutes.  Partially mash beans for a thick bean sauce consistency. * To roast peppers hold over a gas burner or put under the broiler, rotating the peppers until they are charred black.  Place in a paper bag and seal.  This will allow the peppers to sweat.  Peel off the charred skin and run under cold water.  Seed and slice the peppers into thin strips.  Serve the Feijoada over rice or pasta.  Garnish with red pepper strips.

5 BEAN SALAD

Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into a jar and shaking vigorously or mixing in a blender.  Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer.  Drain if desired and serve chilled.

EDEN HUMMUS

Blend all ingredients in a food processor or mash with a potato masher, adjusting consistency with a little water if desired.  Now you can make a quick, homemade version of this Middle Eastern favorite.  We use umeboshi paste for added flavor.  Serve as a dip with chips or with warm pita bread.

PASTA BEAN SALAD

Cook pasta as package directs, al dente, drain and cool.  If using udon, break into thirds and cook as package directs.  While noodles are cooking, bring 3 cups of water to a boil.  Blanch pea pods by dropping into boiling, salted water for 1-3 minutes.  Vegetables should be lightly cooked, crisp and "RIGHT".  Drain and rinse with cold water to set color.  Mix pasta, beans, vegetables, pressed garlic, and red pepper.  Add toasted sesame oil and ume vinegar directly to the salad, mix and serve.

EASY BAKED BEANS

Heat oil and saute onion and garlic.  Place in a casserole dish with remaining ingredients.  Bake covered at 350 for 20-30 minutes.

Quinoa Recipes

Quinoa, called 'Mother Grain' by the Inca, was this hemisphere's staple crop from 2,000 B.C. until the Spanish conquest.  Quinoa offers a superior amino acid profile.  Quinoa's appealing texture and mouth-feel is always a pleasant surprise to those who try it for the first time. Seasoned cooks appreciate that its flavor and color blend so well with whatever they choose.  Quick cooking and as versatile as rice, it is an easy way to please and nourish.  A relaxing and satisfying grain that surprises with its broad-based appeal.  EDEN Ecuadorean Quinoa is mechanically cleaned, and retains more nutrients than Quinoa that is soaked and heated to dry.

QUINOA JAMBALAYA

Heat oil in a heavy sauce pan.  Add flour and stir until a fragrant aroma is released (3 minutes).  Add onion, garlic, tomatoes, bay leaf, thyme and salt.  Mix and simmer, covered for 10 minutes.  Add water or stock. Bring to boil.  Add Quinoa, green pepper, parsley, celery, and green onion. Cover and cook on medium heat for 20 minutes.  Add shrimp. Cover and cook another 3-5 minutes longer.  Turn heat off and let sit covered for 10 minutes. Add pepper.  Mix well.  Serve.

QUINOA &BEAN SOUP

Soak Shiitake Mushrooms in 1 cup of water for 1 hour, drain and save soaking water.  Discard stems and slice mushroom tops.  Puree beans in a blender or food processor and set aside.  Heat oil and saute garlic and onions until onions are translucent.  Add 3 cups water, Shiitake Mushrooms with soaking liquid, Sauerkraut and Quinoa.  Cook 30 minutes over low heat.  Add paprika, black pepper to taste, tamari and pureed beans, then simmer for 5-10 minutes.

QUINOA TABOULI SALAD

2 cups EDEN QUINOA, rinsed 3/4 cup fresh parsley, chopped 3/4 cup ripe tomatoes, diced 1 cucumber, peeled, seeded and diced 1 bunch green onions, chopped 5 sprigs fresh mint, chopped (or 1 tablespoon dried) 4 tablespoons EDEN Extra Virgin Olive Oil 2-3 tablespoons EDEN Ume Plum Vinegar 2 cloves garlic, peeled and pressed

Cook Quinoa according to package directions.  Cool.  Combine Quinoa, parsley, tomatoes, cucumbers, garlic, green onions, and mint.  Mix well.  Combine olive oil, ume plum vinegar and garlic and mix into salad.

QUINOA WITH SHIITAKE GRAVY

Cook Quinoa according to package directions.  Soak Shiitake mushrooms until soft, about 30-45 minutes.  Bring 2 cups of water to a boil.  When shiitakes are soft remove stems and slice caps.  Add soaking liquid and shiitakes to boiling water and cook for 30 minutes.  Add sliced onions, cook another 5 minutes.  Add remaining water and shoyu, bring to a boil, stir in dissolved kudzu, turn off heat.  Liquid will thicken and become clear.

Serve over Quinoa. Garnish with chopped green onions.

QUINOA OLIVE MEDLEY

Cook Quinoa according to package directions.  Cool, then mix in remaining ingredients, adding Ume Vinegar last and seasoning to taste.  Delicious as a salad or side dish.

CREAMY QUINOA PUDDING

Put Quinoa, EDENSOY and salt in a saucepan and bring to a boil. Cover and simmer for 20 minutes.  Add sesame butter and Barley Malt Syrup.  Mix well.  Add Kudzu, stirring constantly until mixture thickens.  Add vanilla and spices.  Top with your choice of nuts or fruit. Delicious warm or chilled.

QUINOA CASSEROLE

Roast rinsed Quinoa in skillet until it pops.  Place Quinoa in a casserole dish and add water.  Heat oil, saute onions, garlic and curry until onions are translucent.  Add celery, broccoli and tomato, saute briefly and add to Quinoa.  Add shoyu and brown rice vinegar.  Bake at 350 for 45 minutes.

Prep Time: 15 minutes
Cooking Time: 45 minutes
Yield: 5 - 6 servings

Sea Vegtetable Recipes

There is no better vegetable source of minerals than sea vegetables.  Like the mineral-rich ocean, sea vegetables hold high quality calcium, iron, potassium, zinc, and trace minerals including iodine.  They also contain vitamins A, B, C, D, E.

EDEN chooses only the finest grades of sea vegetables.  Grown in environmentally clean waters, these premium grades are harvested at their nutritional peak and processed using traditional techniques.

Sea vegetables can be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas.  Their versatility in the kitchen is as wide as the ocean!  When dried, the succulence and quality of sea vegetables is not as apparent as when fresh , so it is important to choose a brand you can trust.  Eden® brand sea vegetables are the highest quality available,  harvested from clean Northern waters.

AGAR-AGAR- gelatin from a variety of seaweeds, cooked together and allowed to harden; it is then cut into bars or made into flakes.  Used in kantens, gelatins, jams, jellies, and toppings.

ARAME- a black seaweed with a mild, sweet flavor.  Arame is great with other vegetables, or alone seasoned with brown rice vinegar and shoyu.

HIZIKI- black curls of seagrass; one of the most mineral rich foods.  A serving contains 10% of the daily recommended calcium intake.  Very tasty cooked with other vegetables for interesting and nutritious side dishes.

KOMBU- sea kelp, highly valued as a flavor enhancer.  Kombu cooked with beans tenderizes them and makes them easier to digest.  Use in beans, soup stocks, or stews.

NORI- green laver or sea lettuce.  Nori can be used as is, or toasted over an open flame or burner for a crisper texture. Crumble it into soups, vegetables or grains.

SUSHI NORI - tender, premium nori sheets toasted to a rich, deep green color, ready-to-use for sushi. Can also be used as a condiment or garnish.

WAKAME- best known for its beautiful green color and delicious taste in miso soup, but it is also wonderful in salads, side dishes, or as a condiment.

WAKAME FLAKES- an instant form of wakame, good in soups, salads, stir-fry, and as a condiment.  Quick and easy to use.

SPICY UDON SALAD

Soak Arame or Hiziki in water for 10 minutes.  Simmer for 10-15 minutes. Drain.  Lightly steam carrots.  Rinse with cold water.  Cook pasta as package directs.  Mix pasta, Arame, carrots, and green onions.  Prepare dressing.  Add to salad.  Mix well.  Chill before serving.

Curried Cabbage&Arame

Soak Arame for 5 minutes.  Drain and save water.  Saute in heated oil for 3-5 minutes.  Add cabbage, soaking water and Shoyu.  Cover and simmer for 5 minutes.  Add curry and additional Shoyu to taste and cook 5 minutes longer.  Add parsley and serve.

Traditional Miso Soup

Prepare Dashi: Combine water and Kombu, bring to a boil.  Turn off heat.  Let sit for 5-10 minutes, strain soup broth and discard Kombu.  Add onion and carrots to broth, simmer 5 minutes.  Add Wakame Flakes and greens, simmer 1-2 minutes and then turn off heat.  Dilute Miso in 1/2 cup soup broth, add to soup.  Add tofu.  Garnish with scallions and serve.

Combinations for miso soup are endless.  Just remember, for best results use three vegetables in small amounts and only cook them slightly.  Pay attention to colors as well as complementary flavors.  Do not boil after miso has been added.

Marinated Wakame

Soak flakes in liquid for 10 minutes.   Simmer or steam over low heat for 5 minutes.  Delicious in salads or as a bed for grilled fish.  Garnish with mayonnaise for a taste treat!

Orange Wakame salad

Soak wakame in 2 cups of hot water for 10 minutes.  Drain and add remaining ingredients.  Chill and serve.

PEACH&BERRY KANTEN

Arrange fruit in a mold or bowl.  Add juice, salt, and Agar-Agar to a sauce pan.  Bring to a light boil, then stir occasionally for 5-8 minutes until Agar-Agar is dissolved.   Pour over fruit.  Let set in a cool place or chill for 1-2 hours, uncovered, until firm.

Arame-stuffed Mushroom Caps by Mary Estella

Soak Arame for 10 minutes.  Rinse well and drain.  Rinse mushrooms and remove stems.  Place in baking dish.  Dice stems and set aside.  Place Arame with soaking water in small sauce pan.  If necessary add more water to cover.  Bring to boil and simmer for 15 minutes.  Drain.  Squeeze out liquid from Arame and mince.  Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes.  Add Arame.  Combine Mirin, Shoyu, lemon, and ginger juice.  Pour half over Arame mixture and simmer until liquid evaporates.  Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps.  Cover and bake at 350 for 20-25 minutes.  Garnish.  Be careful not to overcook; mushrooms will shrink.

Prep Time: 40 minutes
Yield: 6 Servings (2-3 mushrooms cach)

Oil And Vinegars Recipes

CURRIED CABBAGE&ARAME

Soak arame for 5 minutes.  Drain, reserving liquid.  Saute arame in heated oil for 3-5 minutes.  Add cabbage, soaking water and soy sauce.  Cover and simmer for 5 minutes.  Add curry and additional soy sauce to taste; cook 5 minutes longer.  Add parsley and serve.

SPICY BEAN DIP

Combine all ingredients in blender and mix to desired consistency.  Garnish with chopped green onions or parsley.

THREE TASTE SAUCE

Variation: Ponzu Sauce, a delicious flavor combination, is made by adding the juice of a lemon or lime to the above recipe.

SPICY UDON SALAD WITH ARAME

Soak arame or hijiki in water for 10 minutes.  Simmer for 10-15 minutes.  Drain.  Lightly steam carrots.  Rinse with cold water to set color.  Cook pasta as package directs.  Rinse and drain.  Mix pasta, arame, carrots, and green onions.  Prepare dressing.  Add to salad.  Mix well.  Chill.

UME SALAD DRESSING

Mix all ingredients in a blender until smooth.  Store, tightly capped, in refrigerator.  Add more garlic if desired.

SPICY KOREAN MARINADE

Combine ingredients.  Marinate tempeh, tofu, fish or chicken for several hours or overnight.  Can also be used as a sauce.

LIME VINAIGRETTE

Rachel Albert, Cooking with Rachel

Place all ingredients in a jar, cover and shake well.  Chill and store in refrigerator.

BEETS & ONIONS VINAIGRETTE

Annemarie Colbin, The Natural Gourmet

Boil the whole, unpeeled beets in water for 1 hour or until tender.  Drain and cool.  Meanwhile, slice the onions into thin crescents.  Boil water and cook onion slices 1 minute, then drain.  Place in a salad bowl.  Combine vinegars and oil and pour over onions.  Set aside to marinate. Working with wet hands, peel beets by slipping off their skin and rinse under cold water.  Slice beets and add to onions.  Toss gently and let stand for 30 minutes.  Serve on a bed of watercress.

EDEN Oil And Vinegars Information

EDEN offers two traditionally made toasted sesame oils.  They reflect the finest ingredients and processing.  Unrefined and expeller pressed, they have the full color and flavor of sesame.  Using a slow screw press ensures low temperature extraction, protecting the natural vitamin E that guards against oxidation.  Filtering through vegetable quality filters removes small particles while maintaining flavor and nutrients.  A nitrogen flush when bottling preserves freshness by driving off oxygen than can cause oxidative damage.

TOASTED SESAME OIL

EDEN Toasted Sesame Oil is made by gently pressing whole seeds that have been dry-roasted to release their oil.  Its distinctive flavor and aroma is commonly a part of oriental cooking.  Toasted Sesame Oil is also known as `oriental oil' or `Chinese oil' in recipes, and some writers refer to it as `dark' sesame oil.  This delicious and nutritious oil complements any grain, pasta, or vegetable, and will add pleasing character to your sauces and dressings.

HOT PEPPER SESAME OIL

EDEN Hot Pepper Sesame Oil is a fiery hot combination of toasted sesame oil and red chili peppers.  Whole red chili peppers release their essential oils when steeped in toasted sesame oil, producing a strong but balanced `heat' in this specialty condiment/cooking oil.  Use in sautes, sauces or dressings for a zesty heat.

Specialty Vinegars Unrefined

EDEN Brown Rice Vinegar and Ume Plum Vinegar are delicious condiments made the traditional way,as they have been for centuries, with meticulous care, 'the best' being the only goal.  Natural fermentation of whole foods is achieved without the addition of modern additives.  Lightly filtered only through cotton cloth to retain full flavor and nourishment.

BROWN RICE VINEGAR

EDEN Brown Rice Vinegar is made by artisans from whole grain rice and pure well water.  Through a slow and laborious maturing process it mellows and sweetens naturally in unglazed earthenware vats.  This exceptional vinegar experiences seasonal changes for three years in a climate perfectly suited to and necessary for its production.  It is surprisingly sweet and smooth unlike most types of vinegar.  It is the vinegar of choice for sushi - 'sushi' literally translates `vinegar rice'.

UME VINEGAR

EDEN Ume Plum Vinegar begins with a rare variety of plum appreciated for the remarkable properties embodied in PlumBalls and umeboshi.  This vinegar is created as umeboshi (pickled plums) are made.  Fresh plums are rotated from shiso (beefsteak leaves) brine to sun drying, then back to the brine over and over, creating this flavorful vinegar.  Shiso leaves give it its red color; its tart flavor is from the organic acid rich ume plum.  Technically a brine, but always called vinegar because of its tartness, this condiment sparks salads, dips, and dressing with its healthful character.