Recipes

Soybean Ingredients: 1 lb frozen soybeans 1 1/2 to 2 teaspoon "For J's" Garlic Sea Saltor "For J's" Maui Onion Sea Saltor "For J's" Hawaiian Chili Pepper Sea Saltor "For J's" Kiawe Smoke Sea Salt  Sauce: 1/4 cup shoyu (light soy sauce) 1/4 cup sugar 2 garlic cloves (chopped fine) 4 dashes Togarashi (Japanese chili pepper) Instructions: Follow cooking direction on back of frozen soybean package and drain.  Place drained soybeans in a mixing bowl. Add "For J's" Sea Salt and toss to coat soybeans. Stir sauce ingredients until sugar is dissolved. Pour a thin layer of sauce on bottom of serving platter. [Optional] Place prepared soybeans...

Ingredients: 1 lb raw peanuts (in shell) 3 Tablespoon "For J's" Garlic Sea Salt 1 teaspoon sugar Instructions: Pour 8 cups water in large (6-8 qt.) pot; add J’s Sea Salt, sugar and peanuts. Let stand for 1 hour or overnight. Peanuts will float so you may want to place a shallow bowl or plate on top of the peanuts to keep them submerged. Boil the peanuts using one of the following methods. Regular Stove-Top Method: Cover pot. Cook at high heat and bring to vigorous boil; then reduce to medium heat and continue cooking for 2 hours, stirring occasionally. Remove...

Ingredients: 3 to 4 large tomatoes 1 small red bell pepper (chopped) 1 to 4 dried chili de arbol pods 6 cloves garlic (unpeeled) 1/2 bunch cilantro or Chinese parsley (chopped) 2 teaspoon "For J's" Hawaiian Chili Pepper Sea Salt 1 teaspoon sugar Instructions: Slow roast unpeeled garlic cloves until softened; set aside. Char chili de arbol pods at medium high heat until thoroughly blackened; grind and set aside. Chop tomatoes, bell pepper and cilantro; set aside. Place peeled, roasted garlic cloves in large mixing bowl; sprinkle with Hawaiian Chili Pepper Salt and mash garlic into a paste. Add 1 cup of...

Ingredients: 5 pounds sweet onions 2 cups vinegar 2 cups water 2 Tablespoons "For J's" Hawaiian Chili Pepper Sea Salt or "For J's" Garlic Sea Salt 1 cup sugar 4 clove garlic, chopped Directions: Cut onions into wedges. Put into glass jars and set aside. Combine remaining ingredients until salt and sugar is dissolved. Pour liquid over onions. Cover and let stand for 24 hours, then store in refrigerator. *May add 3 crushed Hawaiian Chili Peppers for more heat.