Many Japanese soups and noodle dishes require dashi to make their stock, and this makes Japanese cooking difficult for vegetarians (the common dashi type contains dried bonito fish flakes). However, you may find that this simple recipe is sufficient to provide great broth and stock flavours for your Japanese cooking adventures. There are actually 5…
Soy sauce is a lot like wine. The longer it ages, the more interesting and complex its flavor. There are Chinese and Japanese Soy Sauces, rather different from each other. To add to the mix, there are light, dark and sweet soy sauces.
Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. Enjoy!
Tofu is an ancient Chinese and Japanese product made from curdled soybean milk – the extract from yellow soy beans. It is made by pulping cooked soybeans, straining out the soy milk and then coagulating and pressing it in a process very similar to making cottage cheese.
This is one of those food things that is an absolute surprise! The sort of recipe you look for when you have that “too many eggplants in the fridge” feeling. They you find it is so yummy that it becomes a staple in the household and you rush out to plant your own huge eggplant patch!
Nutritious and flavoursome, seaweed is a great ingredient to use, and essential in Japanese cooking.
Noodles used in Asian cooking may seem confusing at first because there are so many different shapes, thickness and lengths. They are also made from different ingredients and come dried or fresh.
Sometimes referred to as Japanese Sweet Sake, Mirin is a Japanese sweet golden rice wine.
If I had to pick a couple of favourite vegetables, it would be luscious juicy tomatoes, and any sort of eggplant. This recipe I concocted after eating something similar in Japanese restaurants.
Use this for any noodle dish or tofu dish, or for anything that you would like a dipping sauce for.
Some more family favourites! Tofu two ways. Amazing, both of the recipes.
Traditionally this recipe is made with dashi stock, but for a vegetarian version, replace it with a stock made with a handful of dry mushrooms, added dried seaweed and some miso. It works so well. I LOVE THIS DISH.
By 2003 I was mostly vegetarian, and recipes were beginning to explore what that meant and how one ate tastily and healthily as a vegetarian. This noodle dipping sauce is exceptional.