While the eggs are cooling, make the marinade: To a medium bowl, add the sugar and 6 tablespoons of warm water, and whisk until the sugar dissolves. Whisk in the tamari and rice wine vinegar.

Carefully peel the eggs and add them to the bowl with the marinade. Give them a stir so that they are coated in the marinade. Marinate the eggs in the fridge for 2-6 hours, or at least an hour.

Set a large pot with at least 2 quarts of water over high heat. Prepare an ice bath. Once the water is boiling, add 2 tablespoons of salt and the edamame. Cook for 1-2 minutes then remove with a spider or slotted spoon to the ice bath to stop the cooking Drain and set aside.

Add the peppercorns, lemon peel, and sprigs of mint to the same pot of boiling water you cooked the edamame in. (Turn the heat back up if it isn’t at a boil any longer.)Once at a boil, add the shrimp then immediately cover the pot with a lid and remove the pot from heat. Poach the shrimp in the hot water for 5 minutes then immediately transfer to the ice water bath with a spider or slotted spoon. Let the shrimp to sit in the ice water for a few minutes then drain. Transfer the shrimp to a cutting board and cut then into ¼ inch pieces and set aside.

In a medium bowl, mix the mayo, sesame oil, rice wine vinegar, and chili crisp until well-combined. Add the shrimp and toss to coat. Place half of the shrimp mixture in a food processor and pulse a few times until the mixture is in small pieces but not a smooth texture. Add back into the bowl along with the red onion, celery, chives, and a pinch of salt and stir to combine.

Assemble the jars (or bowls) by adding a drizzle each of sesame oil and rice wine vinegar on the jar bottoms and a little chili crisp, if you want. Add a small handful of microgreens, a quarter of the shrimp salad, half a marinated egg to each jar. Divide the cucumber slices, edamame, and pickled ginger among the jars and top each a few sesame crackers. Enjoy!