Japan’s culinary tradition is based on subtlty and layers of flavor. It’s not going to blast you out of the water with spices and heat. Instead, it thrives on building layer after layer of flavor and texture until you have a dish that sings in perfect harmony.

Our Tokyo Bean Salad starts with Randall Mixed Beans, drained. Red miso paste provides the first layer of flavor, gently fermented and a little tangy. Then classic flavors like garlic and ginger are added. Seaweed provides crunch, texture and a big boost of nutrition. The complex tasting but easy to make dressing mixes sweetness, vinegar and even a hint of heat to create something that tastes completely unique.

Serve this one alongside teriyaki chicken and stir fried vegetables or over brown rice as a vegan main course. Then, as the Japanese would say, itadakemasu. Let’s eat!

Japanese Mixed Bean Salad

1 48 oz Randall Mixed Beans, drained
1 heaping tablespoon red miso paste
4 cloves garlic, minced
1 inch ginger, minced
1/2 cup wakeme seaweed soaked in 1 cup warm water
1/4 cup sweet soy sauce
1/4 cup sherry
1/4 cup black sesame seeds
1/2 teaspoon cayenne pepper
1/4 cup toasted sesame oil
Nori seaweed krinkles, for granish

Directions:

1. In a salad bowl, place drained Randall Beans. Drain the wakeme, reserve the liquid. Add wakeme to salad bowl

2. Gently heat the wakeme broth. You should have about 1/2 cup. Add remaining ingredients except for sesame oil and nori krinkles Mix well and heat sauce until aromatic

3. Let mixture cool. Add sesame seed oil. Toss salad with dressing and garnish with nori