Cut the salmon into small pieces. Pour sake and soy sauce into a small bowl, put the fish in this marinade, stir, leave for 15 minutes. Then remove the fish from the bowl, but do not pour out the marinade. Turn on the oven to preheat to 190 degrees.
For shimeji mushrooms, remove the main stem, and for shiitake, remove the legs altogether, leaving only the caps.
Make cross-shaped cuts on the shiitake hats to form a white cross on each hat.
Cut flowers from carrots with a special shape or a sharp knife, or you can simply cut the carrots into circles (about 8-12 pieces). Cut the green onions into 5 cm pieces.
Cut 4 rectangles from the foil measuring 29×21 cm. Put one rectangle of foil on the table with the long side facing you. Put a piece of salmon, shimeji mushrooms in the middle, put two pieces of onion on top of a cross on the cross, and 2 shiitake caps on it. Add 3-4 green pea pods and a few carrot slices.
Sprinkle vegetables with salt and sprinkle with marinade. Join the two long edges, hold together, and then lift the two short edges and wrap well. Form 3 more such vegetable bags.
Gently transfer the bags to a baking sheet and place in a preheated oven, bake vegetables with fish for 15-20 minutes.
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