Dumplings are a great way to package flavours and differentiate them from their surroundings. Here, umami-packed spinach and mushroom dumplings sit in a spicy, lip numbing, yet delicious mala broth.
A salad to surprise, challenge, and delight your guests. As healthy as it is delicious, you will feel good after eating this cold soba noodle salad.
The luxurious, velvety texture of the grilled eggplant, spinach, and onsen quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth.
The Asian wild rice pilaf recipe combines the earthy nutty flavour and satisfyingly chewy texture of wild rice, cooked in a flavour enhancing dashi. It is topped with a sweet Japanese-style curry sauce and crispy fried tofu.
Succulent sweet corn and umami-packed green onions are encased here in crisp waffles. While delicious on their own, the three dips add their own very distinctive dimensions, especially the hatcho miso dip.
There is a diversity of flavours and textures here yet in a satisfying balance. Crisp and creamy baked polenta fries. Bright pickled mushroom salad. And then the soft boiled duck egg, which has its own delectable complexities.
This salad sparkles. Cherry tomatoes have a wonderful sweet acidity of their own, enhanced here by the ginger juice and rice vinegar. Layer in umami and seasoning from the wakame seaweed and soy sauce, and you have a cherry tomato and wakame salad that stands on its own or would complement a robust main dish.
“No animals were harmed in the preparation of this pâté.” This is an appropriate disclaimer for this vegetarian foie gras or faux gras. The mushroom, nuts, and lentil-based spread, topped with a piece of pickled garlic, is so delicious and very healthy.