Ingredients: 1 seedless cucumber, gently wiped with cotton kitchen towel (English hothouse or Japanese varieties are my favorites) 1 baby shallot a handful of daikon sprouts a pinch of sea salt 1/2 block of tofu, rinsed and covered in a dry cotton towel to remove excess water 2 tablespoon ume plum vinegar Preparation: Slice the …
Ingredients: One bunch of purple turnips w/greens Water to cook Pinch sea salt Shoyu Preparation: Wash turnips and greens thoroughly Cut turnips at stems base and slice into 1/4” rounds and layer into a heavy shallow casserole Add water to almost cover and bring to a boil Add a pinch of salt and lower heat …
Ingredients: 4 Cups of water 1 head bok choy, washed and sliced on the diagonal in 1/2- inch cuts 3 large scallions, rinsed and sliced on the diagonal in 1/4- inch cuts 1/4 cup of raw sunflower seeds, rinsed ume vinegar a tiny pinch of sea salt Preparation: Bring the water to a boil and …
Blanched Salad with Bok Choy, Scallion and Sunflower Seeds Read More »
Jinenjo, also called yama or nama imo, is a variety of wild (yama) or cultivated (nama) Japanese mountain yam and has a very power- fully strong energy. Therefore, I use it sparingly, mostly in puréed, creamy-style soups or winter warming stews. It is regularly imported from Japan and can be bought at various Asian markets …
