Edamame (green soybeans)

Recipe from Moon Restaurant Chef Mark Shah Akbari.

Chef Yaroslav Inshakov (Septa wine bar) shared the recipe with us.

It is important to note that in Japan itself, miso soup is served without anything, that is, empty, and placed in a bowl on the edge of the table to be used as a "drinker" for other dishes during lunch. So this recipe , where mushrooms, salmon pieces, and green beans are added to the cold broth with miso paste, does not correspond to any Japanese canons. Rather, it can be considered an unexpected Japanese-Russian version of okroshka, which, unlike the totally brown miso broth, looks elegant due to the green-red contrast of the colors of the fillers included in it.

Edamame soup with shrimp is a harmony of traditional Japanese cuisine, combining tender edamame beans with a rich umami broth based on kombu seaweed and bonito flakes. Its roots delve into the depths of Japanese gastronomy, where every detail of the recipe aims to reveal the natural flavors of the ingredients. The creamy edamame paste is complemented by miso paste, creating a soft, velvety texture. Tender pieces of scallop shrimp add a light marine sweetness, while green onion tops refresh the dish. This soup not only warms but also nourishes, making it perfect for a light yet hearty lunch. It can be part of a traditional Japanese menu or serve as an elegant first course for a special dinner. In every sip lies tranquility and the art of Japanese cuisine.

Chef Akmal Khodjaev shared with us a recipe from the menu of the restaurant "Inzhir".

High-protein vegan chicken salad is a harmony of freshness and rich flavor, perfect for those who value healthy eating. Its base is quinoa—an ancient grain rich in protein—complemented by hearty seitan that mimics chicken texture. Tender edamame beans, juicy cherry tomatoes, and creamy avocado create a balance of taste and nutrients, while radishes and mini corn add a pleasant crunch. The dressing made from olive oil, soy sauce, lime, and ginger gives the dish brightness and a hint of spiciness. Aromatic cilantro and roasted cashews complete the composition. This salad is an excellent choice for a light lunch or dinner, impressing not only with its taste but also with its presentation aesthetics.

Bulgur with beetroot and edamame is a vibrant combination of flavors and textures inspired by modern gastronomy. Bulgur adds heartiness and a delicate nutty note to the dish, caramelized beetroot contributes natural sweetness and velvety softness, while edamame beans provide freshness and a light vegetal hint. Orange zest and juice introduce a zesty citrus accent that harmoniously complements the composition. Fresh mint finishes the dish with a subtle aroma, making it even more refined. This dish is versatile—it can be served as a warm salad, side dish, or a standalone light meal. It is especially suitable for those who appreciate the balance of health and flavor. The exquisite combination of ingredients makes it not only nutritious but also aesthetically pleasing, turning each serving into a culinary masterpiece.

Recipe from Thibault Villanova's book "Cooking Like in Anime. Recipes for Real Otaku!".

Anatoly Anoshin, brand chef of the restaurants "Yan Primus", shared the recipe with us.

Chef of the Champ Bistro restaurant Arina Zhuravleva shared the recipe with us.

The closest analogue of this strictly vegan tartare from Andrey Zhdanov, chef of the Modus restaurant, is the well-known beetroot salad with feta cheese and walnuts. But tofu, which plays the role of feta cheese here, lacks the creaminess and saltiness typical of brine cheese. Therefore, the taste of the dish goes towards freshness rather than density: the contrast with the sweetish beetroot is provided by the lively green peas with a menthol note of fresh mint, which have turned into a sauce, the aroma is provided by the lemon zest in the dressing, and the tofu serves as a neutral background for everything else.

Recipe by Kirill Svetlakov, chef of Organika Siberian Luxury Bar.

Recipe from Taras Kirienko, chef of the Touché restaurant.

The recipe was shared with us by Touch of Matcha chef Egor Rudolsky.

A game of a trendy big green salad - avocado, seaweed, cucumber and edamame beans are packed into a croissant. This healthy company doesn't need any dressings, but if you want, you can sprinkle everything with lemon. Recipe from Dmitry Pogorelov, chef of the gastropub "Kotelnaya.