Edamame dip:
340 g steamed and shelled soy beans
45 g red onion, diced
15 g red miso
1 garlic clove
½ bunch cilantro leaves
2 teaspoons sesame oil
2 teaspoons red chili sauce preferably Sambal
50 g extra virgin olive oil
salt and pepper to taste

Japanese rice crackers:
105 g sweet rice flour (Mochiko)
42 g cooked white rice
2 tablespoons plus ½ teaspoon salad oil
½ teaspoon salt
5 tablespoons water
3 tablespoons honey
2 tablespoons low sodium soy sauce
1 ½ tablespoons toasted sesame seeds

optional:
2 tablespoons shredded nori