Cucumber Ribbon Pinchos

I was put in charge of making hors d'oeuvres for our potluck New Year's party, so I made these.There were tons of other dishes on the table, so I made them compact and colorful.They were perfect for enjoying in a big noisy crowd.If you want the pinchos to stand up straight, instead of skewering everything on the picks before lining them up, place the component that will be on the bottom on the serving plate first, skewer all the other components, then stick the pick through the element on the plate. This way they are far less likely to fall over. The component on the bottom should be something flat and/or stable. For 6 servings. Recipe by Banirapurin

I really like the taste of the garlic-soy sauce shiso leaves with cream cheese. I wanted to make easy finger food using Christmas colors.This is delicious served with garlic bread. Recipe by Yukirinrin

Whenever I try to eat meat-wrapped onigiri they always fall apart and it makes them really hard to eat. That's why I made them into small, bite-sized balls.I used sushi vinegar this time, but they probably taste nice cooked in store-bought sauce too.These pinchos taste great when cold too. You can store them in the freezer and heat them back up in the microwave later. Recipe by nyaop

I thought up this recipe because I wanted a cute and quick bento item.Easy to make in no time.You can use mayonnaise to affix the eyes and nose if you can't stick them on directly.Instead of the bottom piece of hanpen, you could use a cube of cheese or a hard-boiled quail egg. For 2 pieces. Recipe by Mihochinww.

Is a Sardine an Anchovy? Although they look similar and share many characteristics, both being oily fish, sardines and anchovies (or boquerones) are two different species. The similarities lie in their color and size, which are more or less alike. The main physical difference is in the mouth: the anchovy has a wide and elongated mouth, while the sardine has a small and short mouth. Similarly, the sardine has a more pronounced belly, while the anchovy is more slender. Whether sardine or anchovy, in summer, we should take advantage of their season to incorporate them more often into our menu. It is called 'sardina anchoada' because it undergoes the same maturation process as the anchovy, with layers of salt and a weight to press the fish, and a wait of between six months to one or two years. Afterward, it is cleaned of bones and skin, served or packaged with olive or sunflower oil, or even a mix of both.

Pinchos are little dishes that are served up in the North of Spain. Try out this classic Spanish omelette with a special twist: smoked salmon salad on the inside!

I came up with some pinchos that could be served at a Girl's Day party.Please feel free to make these with any vegetables that you have lying around your kitchen.They look cute when used to decorate other dishes on Girl's Day, too. For 1 serving. Recipe by asamimaeda

A light, flavor filled summer taste that accompanies grilled chicken, grilled turkey and fish really well.

I'm always trying to come up with easy yet yummy appetizers that can easily get tossed on the table with little effort but a lot of taste. These cucumber slices are simple but very tasty! My huge tray was emptied and I doubled the recipe.

I made this as a drinking appetizer. Recipe by Shiroi grape

I adopted a recipe that I saw in a book about 10 years ago.※ If you can, use premade pickling spice to make authentic and spicy pickles. But if you cannot find it, use a mixture of 5 grains of black pepper corn, 1 red chili pepper, and 1 bay leaf.※ You can eat it on the first day, but it's best after 3 days. Recipe by Yuuyuu0221

Cucumber rolls are great and can be easily customized to your liking. My favorite way though is with crab and salmon