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alldayieat · 6 years

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Gomaae (sesame-soy sauce dressing) may become one of your favorite ways to each your vegetables. And this new variation is not only delicious, but also visually striking. We normally don’t eat black specked food every day, now do we? The flavor is similar to the white sesame seeds, however, black sesame is just a little nuttier in my opinion. Try this recipe for a slightly different spin on the traditional goma-ae and you’ll be in for a treat!

Green Bean Goma-ae (インゲン黒胡麻和え）

Do you like green beans?

If you do… this recipe could very well be for you!

But you’re probably wondering…

How do I know if I’ll like this recipe?

I’ll tell you.

First, let me tell you what goma-ae is if you’ve never heard of it.

What is goma-ae ?

Goma-ae is a slightly sweet sesame soy sauce based dressing.

At it’s most basic level, it’s made with three ingredients:

white sesame seeds

sugar

soy sauce

Some recipes may call for other ingredients like sake or mirin, which can enhance the flavor.

Goma ae is used to season all kinds of vegetables.

My top three favorites include spinach, green beans, and moyashi or bean sprouts.

When seasoning your vegetables, goma-ae is not meant to be used heavily.

So if you love slathering your dressing all over your salad (like I do), this won’t be as saucy!

It should provide just the right amount of flavor so that you can enjoy the natural flavor of the vegetable you’re using.

And like many Japanese recipes, this side dish offers up a fine balance between sweet savory and has lots of umami!

So now that you know what goma-ae is, want to know what’s special about this recipe?

Black sesame seeds (kurogoma 黒胡麻）

Today we’re switching things up a bit and using black sesame seeds!

If you haven’t tried using black sesame seeds before, they’re as versatile and tasty as white sesame seeds.

And yes they taste different! In a good way!!

Black sesame seeds can be used for both sweet and savory recipes.

I think they add a unique and nutty flavor to all things they accompany. As I’m sure those of you who like black sesame will surely agree 🙂

Now that I think of it… I must like mostly sweet things with black sesame like… kurogoma (black sesame) ice cream, kurogoma purin (pudding), or even baked goods like cakes and breads!!

mmmmmm

Some of my favorite ways to eat black sesame seeds!

What are yours?!

Making Japanese food doesn’t need to take a long time.

Do you ever find yourself hungry or impatient while cooking?

I know I do.

And when that happens I’ll start having a taste of what I’m cooking before it’s done.

The good thing about this recipe for those situations?

Goma ae is easily made and so are the vegetables.

Even better?

You can serve it warm (hot) or cold!

Just make sure to read my tips below for serving it cold.

Here’s a short video that demonstrates how to make this Japanese Side Dish | Green Bean Goma Ae (Sesame Soy Dressing) 🍴

(just make sure not to spill your sauce 😉

Tips for making green bean goma-ae

Lightly salt your boiling water and don’t overcook your beans (that means 2-3 minutes max cooking time)!

Running under ice cold water ensures the cooking stops and also gives you a vibrant dark green color, this is key!! ☝

Toast your sesame seeds for extra flavor, and if you really want as much flavor as you can get, grind all of them, rather than just 70-80% (which is what I prefer)

You’ll need a suribachi (すり鉢) or hand grinder (like this one) to grind the sesame seeds, but if you don’t have them you could also use a food processor. Either way, the key to making this little dish a success is grinding freshly toasted sesame seeds!

Double or triple the green beans and goma ae dressing But don’t mix! if you mix the dressing and let it sit overnight, water will leak out and dilute it. Save yourself the disappointment and don’t add the goma ae until just before eating *** This is key if you want to eat it cold!

NOTE: Back in the day, I used to use the little seasoning packets to make goma-ae for the sake of convenience. After I began making the goma-ae seasoning from scratch though, I used the packets less and less often. Want to know why? The flavor. The flavor is just so much more robust and full, as compared to the mix. Try it and see for yourself!!

green beans cut

green bean goma ae

Not sure what to serve it with?

Could go well with any Japanese themed meal….

But if you want a specific suggestion I’m a little partial to this arrangement-

Japanese white rice

miso soup with tofu

Japanese Style Broiled Mackerel with Salt (Shioyaki)

yum! 😛

Whether or not you’ve used black sesame seeds before, this could be your next new favorite way to eat them. It’s one of mine!

Oh and here’s another way you can make goma ae, this one’s with bean sprouts also known as moyashi – Moyashi Goma-ae (mung bean sprouts with sweet sesame soy)

Join me live next Wednesday on Youtube @ 6pm PST!

[wpurp-searchable-recipe]Japanese Side Dish | Green Bean Goma-ae (sesame soy dressing) – Gomaae (sesame-soy sauce dressing) may become one of your favorite ways to each your vegetables. And this new variation is not only delicious, but also visually striking. We normally don’t eat black specked food every day, now do we? The flavor is similar to the white sesame seeds, however, black sesame is just a little nuttier in my opinion. Try this recipe for a slightly different spin on the traditional goma-ae and you'll be in for a treat! – green beans washed (trimmed, cut into 1 inch pieces), black sesame seeds toasted (ground in a suribachi or food processor), sugar, soy sauce, mirin, , Prepare dressing by mixing sugar, shoyu, and mirin. Set aside.; Toast and grind black sesame seeds. Set aside. (I ground ~50% of the seeds and left the rest intact.); In a medium pot, bring lightly salted water to a boil. ; Blanch green beans for roughly 2 minutes. ; Quickly pour out and cover with a bowl of ice and run cool water over the beans to stop cooking.; Place into a large bowl and add dressing and black sesame seeds and mix.; Top with additional sesame seeds prior to serving.; ; – Make sure not to overcook the green beans, since they are best enjoyed when they still have a slight bite/crunch. At least that’s how I like them!!

– side – Japanese – Food – japanese[/wpurp-searchable-recipe]

Japanese Side Dish | Green Bean Goma-ae (sesame soy dressing) Gomaae (sesame-soy sauce dressing) may become one of your favorite ways to each your vegetables. And this new variation is not only delicious, but also visually striking.

#japanese

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globalmarketreportanalysis-blog · 7 years

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Global and China Bean Sprouts Market Key players,Rate of Raw Materials Outlook From 2011-2020

The global and Chinese bean sprout market is anticipating to grow at a significant pace owing to high rate of consumption specifically in the Asian cuisine which is made from sprouting beans. These bean sprouts are made from greenish capped mung beans. Commonly various types of bean sprouts are found which are larger grained soy sprouts and yellow. The market is expected to witness sizeable growth owing to the high nutrition content and requires less cooking time thereby leading to less consumption of fuel. It mostly takes less than 5 days to fully grown.

These bean sprout facilitates easy cooking can be essentially microwaved or even stir fired. Bean sprout is extensively used as an ingredient in various types of food such as spring rolls before heat application. The Chinese market is anticipated to experience high growth owing to the applicability in various dishes. The Chinese cuisine dishes significantly uses bean sprouts in dishes such as egg drop soup, fried rice, hot and sour soup. Also it is staple ingredient for namul and used Vietnamese cuisine.

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The market is expected to flourish attributing to the rising health concerns across the world. The industry is witnessing a trend where people are consuming high nutrition diet in order to maintain fitness. Rising prevalence of chronic diseases is another substantial factor driving the demand for bean sprouts in the market. Another essential factor escalating the need for these sprouts is the high scale consumption across all ages with no side effects.

The Japanese cuisine’s moyashi is referred to as mung sprout along with soy sprouts known as mame moyashi. It is essential ingredient in various Japanese dishes such as soups and stir fries. Thai cuisine utilizes sprouts which essentially eaten in stir fried dishes and various types of soups. Manufacturers are focusing on providing bean sprouts which collates high nutrition benefits. Commercially grown bean sprouts are associated with various outbreaks related to harmful bacteria such as salmonella and various toxic forms of Escherichia coli. A major challenge for the industry is the production of contaminated seeds which causes harmful diseases.

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This may significantly result from the unhygienic production of seeds with an excessive microbial count. These seeds may become contaminated in the fields in which they are grown. Sanitization of these seeds may not kill the bacteria hidden inside. According to FDA, some single bacteria inside a kilogram of seed can contaminate the whole lot of it.Various government regulations and initiatives by agencies such as Health Canada and U.S. Food and Drug Administration (FDA) have stated guidelines to safely manufacture edible sprouts and have increased public awareness on safe consumption.

These regulations are issued to minimize the harmful effects of contaminated seeds and maintenance of public health. Such steps by the government significantly propel the usage of bean sprouts in turn drives the market for the industry. Various regulations are stated by the governments to avoid epidemic incidents. Regulation such as EU No 208/2013 states that the origin of seeds is to be traceable at every stage of production, distribution and processing. EU No 209/2013 governs the microbiological criteria for sprout production. No 211/2013 is intended for the production of sprouts which requires a certificate in accordance to the guidelines stated in the Annex.

Various publications are released for safely consuming and growing sprouts at homes. These recommendations comprise of enhanced practices for production and handling of seeds, microbial testing and seed disinfection treatments. Phytic acid which is an antinutritional factor primarily occurs in germ tissue and seed coats of plants. It forms almost insoluble compounds with various metal ions including magnesium, calcium and iron reducing dietary.

#Global and China Bean Sprouts Market #Global and China Bean Sprouts Industry #Global and China Bean Sprouts Sales #Global and China Bean Sprouts Share #Global and China Bean Sprouts Revenue

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