Bring vegetable stock, water, and baking soda to a boil. Pour in polenta and return to a boil, stirring continuously. Once it boils, reduce heat to lowest setting and cover pot. Cook another 25 minutes, then remove from heat, stir in sea salt, creme fraiche, and wasabi powder, cover, and set aside.

In a non-reactive frying pan, heat toasted sesame oil and coconut or olive oil over medium heat. Add black sesame seeds, thinly sliced garlic, and green onion. Toss for 15-20 seconds, then add soy sauce, cut asparagus and peas, and half the mint and cilantro leaves. Sauté about three minutes, stirring and shaking pan regularly to redistribute veggies for an even cook. Continue to cook over medium heat until asparagus and peas become bright green and just tender. Add the remaining mint and cilantro, and finish with ume plum vinegar. Toss to coat evenly.

Remove from heat and serve immediately over the polenta, topped with pickled ginger, sliced breakfast radishes, and extra black sesame seeds. Don’t forget to add some of the soy sesame juices from the pan to the finished dish!