Ae Moyashi

(bean sprouts, kanikama &emdash; crab flavored fishcake, celery)

image

Ae Moyashi

Domo prepares AE MOYASHI by parboiling moyashi bean sprouts in hot water to maintain the crunchy texture and delicate sweet taste of the sprouts. A small amount of Japanese mayonnaise and ground black pepper or chopped jalapeno peppers is added to enhance the delicate flavor. Domo guests can enjoy this refreshing side dish without worry about extra calories.

“Appearance can be deceiving.” This saying applies when something fails to measure up to its showy appearance. In the case of the moyashi or bean sprout, the opposite holds true. The term “bean sprout” is sometimes equated with being small or weak or lacking stamina, strength or vitality. The moyashi bean sprout, however, has incredible nutritional value that elevates its standing in the vegetable world.

The moyashi is one of the most edible of sprouts. Sprouts grow from the seeds of a variety of grains, vegetables, legumes, peas and beans. Moyashi is commonly used in Asian cooking and grows from the mung bean or soybean. Domo Restaurant uses soybean moyashi for this side dish. In general, sprouts are rich in nutrients. They provide the vitamins, minerals, proteins and phyto-chemicals essential for the growth of the plant to maturity. Consequently they are good for human consumption as well.

fresh moyashi beansprouts

fresh moyashi beansprouts

Moyashi bean sprouts are popular with the Japanese and are used in a variety of Japanese dishes. These sprouts gained popularity in the United States during the 1970s when heath-conscious consumers began using them as an alternative condiment for tofu burgers or in salads. Today moyashi can be found in local grocery stores. Unfortunately, the moyashi bean sprout has a relatively short shelf life and will stay fresh in the refrigerator for only a few days. Moyashi bean sprouts can be grown indoors and are best when eaten fresh. Moyashi beans will sprout without direct sunlight or soil if supplied with a warm environment, water and air. To grow your own sprouts, soak the soybeans in water overnight, drain them, and keep the water-soaked seeds in a jar in a dark place at room temperature. The seeds will start to germinate within a couple of days. Once sprouted, drain and rinse them and they’re ready for cooking. Not only delicious and good for you, this mini kitchen experiment is entertaining and educational as well.

One serving of AE MOYASHI provides approximately:
50 calories (2%),  2 grams carbohydrates, 0.4 grams dietary fiber (1%) ,  1.5 grams protein, 3.7 grams fat (5%), 1 % cholesterol, 2% vitamin C, 2% potassium, and 4 % sodium.

Supplier: H-Mart Market
Product origin: USA