Start by making the Sesame Ginger Dressing. Grate the ginger and garlic (I use a Microplane grater) into a small bowl. Add the honey, rice vinegar, soy sauce, and tahini, and whisk to combine. Whisking continually, drizzle in the olive oil, then the toasted sesame oil. You can store it in the refrigerator for up to 4 days.

In a large pot, bring 3 quarts (2.8 L) of water and 2 tablespoons (17 g) of kosher salt to a boil. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so the bowl is two-thirds full. Add the sugar snap peas to the boiling water and cook for 60 seconds. Using a spider strainer or something similar (a regular strainer will work, just not as well), remove the sugar snap peas from the boiling water and plunge into the ice bath.

Remove the sugar snap peas from the ice water and place on a large platter lined with paper towels. Lightly dab the sugar snap peas dry (they don’t need to be bone dry; we just don’t want tons of moisture clinging to them), then cut into ½-inch (1.3-cm) pieces.

Pour 3 tbsp (45 ml) of dressing into the bottom of each jar, then divide the ingredients between the two jars, layering in the following order: edamame, carrots, black rice, snap peas, sliced scallion, grilled salmon, and watercress. Place the lids on the jars and refrigerate for up to 3 days. Shake right before serving.