This is an updated take on one of my favorite childhood snacks. Half an avocado, shoyu, mayonnaise, a sprinkling of our Sea of Seeds blend, and fresh lemon juice. It's a great base for other treats also!

Japanese Avocado

Name: Japanese Avocado
Yield: 1
Ingredients: 1 half ripe haas avocado*; 1-2 tsp shoyu; 1/2-1 tsp kewpie mayonnaise (optional); Squeeze of fresh lemon juice; Sprinkling of Sea of Seeds‡

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Servings/Yield

Author:

Christian Leue

Ingredients

1 half ripe haas avocado*
1-2 tsp shoyu
1/2-1 tsp kewpie mayonnaise (optional)
Squeeze of fresh lemon juice
Sprinkling of Sea of Seeds‡

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Directions

Add the ingredients to the avocado in the order listed above. Eat with a spoon.
Leave the pit in the other half and rub it with a bit of lemon so it doesn't brown. Wrap tightly and store in the fridge on a higher shelf where it will keep for about 2 days.

Recipe Note

Recipe Notes

*Avocado tips: buy them green and hard, make sure the skins aren’t spotty, that they are from Mexico or California, and that the stem is firmly attached. Ripen them on the counter until the stem end yields gently to the touch, generally 3-5 days (if you need them to ripen faster put them together with bananas in a paper bag, the ethylene gas from the bananas will speed the process). When they are ripe you can move them to the top shelf in the refrigerator to maintain peak freshness and texture for a few more days.

‡Or you can substitute other blends like Hanguk, Ana N36, or Autre Shichimi.