Hello, this is Sato, Ume Concierge at the Kyoto store.
The days are getting warmer, and the long-awaited cherry blossom season has finally arrived 🌸
Today, I’d like to share a recipe using shirasu (baby sardines) and green asparagus, both at their peak in spring!
This Japanese-style pizza with sweet white miso pairs wonderfully with cheese and leftover ume.
By using gyoza wrappers, you can easily make a light and crispy crust that’s fun to eat.
【Recipe】（Serves 2 / Cooking time: 20 minute）
- 3–4 infused ume
- 30 g shirasu (baby sardines)
- 30 g pizza cheese
- 10 cm long green onion
- 1 green asparagus
- 6 gyoza wrappers
- 3 tbsp white miso
- 1 tbsp mayonnaise
1.Mix the white miso and mayonnaise, then spread onto the gyoza wrappers.
2.Top with diagonally sliced green onion and green asparagus.
3.Add shirasu, roughly chopped ume, and finally sprinkle with pizza cheese.
Toast for about 3 minutes, until the wrappers are golden and the cheese has melted.
(Baking time may vary depending on your toaster, so please adjust while keeping an eye on it.)
4.Ready to serve!
In this recipe we use green onion and asparagus, but other seasonal spring vegetables like nanohana (rapeseed blossoms) or bamboo shoots also make a great choice.
The addition of mayonnaise adds richness, making this pizza perfect not only as a light meal but also as a tasty snack to enjoy with drinks.