From the category archives:

Japanese

Amuse Bouche Monday: Sweet Grape Tomato Tartare with Sea Lettuce, Ponzu

March 1, 2010

Sweet grape tomatoes are minced into a “tartare” and simply dressed with ponzu, grated ginger, sesame seeds, and scallions on a piece of sea lettuce.

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Amuse Bouche Monday: Zucchini Pavé with Ume-Miso Sauce

February 15, 2010

Zucchini is cut into bite-sized 1″ x 1″ slices and layered with nori, scallions, and pickled daikon, dressed with a miso and umeboshi plum sauce.

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Udon Noodles with Spinach, Shitakes, and Sweet Sake Broth

June 3, 2009

A simple, semi-raw vegan dish perfect for raw food transitioning or satisfying carbo-cooked cravings.

One of the most important things to keep in mind when you’re new to a raw food lifestyle is that it’s not about perfection. It’s very easy to become overwhelmed or even overzealous, and inadvertently create a recipe for failure and disappointment.
We’re [...]

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Japanese Shiso-Miso Slaw with Arame

September 1, 2008

(raw vegan, gluten free*)
So we had a nice little Labor Day shindig today in the typical all-American spirit of grilling out. There were portobella burgers, veggie burgers, veggie chorizo dogs, Zellwood chili-garlic corn, and of course all of the accoutrements one would expect with all that casual finger-licking fare. However, coleslaw in its old-fashioned traditional [...]

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Spicy Faux-Tuna, Shitake, & Ume Shiso Maki Rolls

August 30, 2008

(raw vegan)
Tonight I went Japanese as result of all the Asian market shopping I did on Thursday in Viet-Town (so there will probably be a lot more Asian vittles to come this week!). I prepared 3 different maki rolls and created the “rice” using Pure Food & Wine’s method of processing jicama and pine nuts [...]

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Spinach Oshitashi

August 30, 2008

(raw vegan)
Oshitashi is a simple, classic Japanese spinach “salad” dish that is traditionally prepared by boiling or wilting spinach, squeezing out the water, then rolling it in a bamboo mat like maki rolls before slicing it into bite sized pieces. It is then finished with a mixture of mirin and soy sauce and topped with [...]

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Sweet Wakame and Ginger Kale Salad

April 15, 2008

(raw vegan*)
This is a delicious, simple salad that’s perfect to try if you’re just getting acclimated to sea vegetables. Wakame is soft and tender with a mild, sweet flavor. When I first served this to my family, it was gone in minutes after they once looked down at it cock-eyed because in no [...]

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Arame Zinger Salad with Hot Cuke Tataki

April 15, 2008

(raw vegan*)
Warning: This bold and spicy seaweed salad is not for the faint hearted!
I love spicy foods, which is clearly reflected in many of my recipes. Of course, you can modify the spiciness by reducing or omitting the jalepenos and chili oil and it’ll still be delicious. Arame is a quick and easy [...]

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