Healthy Broad Beans, Daikon and Salmon Roe Recipes


Sora-mame No Ae-mono is a typical tsunami bar snack eaten throughout Japan. This unusual combination of colors, flavors and textures makes it ideal company for a refreshing glass of cold sake in the summer months.



  • 200g/7oz daikon, peeled

  • 1 nori sheet

  • 1kg/21/4lb broad (fava) beans in their pods, shelled

  • 1.5ml/1/4 tsp wasabi paste from tube or 2.5ml/1/2 tsp wasabi powder mixed with 1.5ml/1/4 tsp water

  • 20ml/4 tsp shoyu

  • 60ml/4 tbsp ikura

  • Salt

  1. Grate the daikon finely with a daikon grater, or use a food processor to chop it into fine shreds. Place the daikon in a sieve and let the juices drain.

  2. Tear the nori with your hands into flakes about 1cm/1/2in square.

  3. In a small pan, cook the broad beans in plenty of rapidly boiling salted water for about 4 minutes. Drain and immediately cool under running water. Remove the skins.

  4. Mix the wasabi paste with the shoyu in a small mixing bowl. Add the nori flakes, toasted if you wish, and skinned beans, and mix well.

  5. Divide the beans among four individual small bowls, heap on the grated daikon, then spoon the ikura on top. Serve cold. Ask your guests to mix everything well just before eating.


  • The Japanese don't eat the pods of broad beans. When the beans are in season, people buy huge quantities of them. Shelled, un-skinned beans are cooked in salted water as salty as sea water, then drained and heaped into a large bowl. You pick one up and snap the top tip off the skins then squeeze the bright green contents into your mouth.

  • Toasting the nori sheet gives it a crisp texture and enhances its flavor. Before tearing into small pieces, wave the edge of the nori over a medium gas flame very quickly a few times.

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