Buckwheat Jelly and Roasted Seaweed Muchim (3 servings)

Check that the packaged buckwheat jelly is ready to eat; cut it into bite-size pieces about 1 cm thick.

For warm jelly, microwave in a suitable dish for 1–2 minutes until warmed through, then let cool slightly; skip for a cold dish.

Tear the roasted seaweed into small pieces. Wash, drain and pick the tender crown daisy leaves, if using.

Mix soy sauce and minced garlic in a bowl. Add the jelly and fold gently a few times without breaking it.

Add seaweed, crown daisy, sesame oil and sesame seeds; fold once more and serve promptly.