Also called nuta-ae or sumiso-ae , this is one of the standard ways to enjoy spicy nobiru wild garlic in spring. A small side dish with pun...
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Showing posts with label blanch. Show all posts
Showing posts with label blanch. Show all posts
Sunday, November 22, 2015
2 easy
30 min
blanch
persimmon
Recipes - Japanese
reduced sodium
shoyukoji
shungiku
tofu
Kaki to shungiku no shiraae / persimmon and garland chrysanthemum in tofu dressing
A dish for autumn -- juicy, sweet and astringent persimmon paired with garland chrysanthemum, a cold season green with a distinctive taste a...
Thursday, October 22, 2015
2 easy
30 min
blanch
Recipes - Japanese
reduced sodium
sakekasu
satoimo
shungiku
simmer
soup
soy milk
tonyu
usuage
Satoimo to shungiku, age no tonyu misoshiru / soy milk miso soup with baby taro root, garland chrysanthemum and thin deep-fried tofu
The distinctive aroma and taste of garland chrysanthemum are the perfect counterpoints in this mild, somewhat creamy soup featuring baby tar...
Tuesday, September 29, 2015
10 min
2 easy
apple
blanch
daikon
microwave
Recipes - Japanese
reduced sodium
shiokoji
shungiku
Shungiku to ringo no mizore-ae / garland chrysanthemum and apple with grated daikon radish and sweetened vinegar
The slightly bitter taste of shungiku garland chrysanthemum compliments sweet and juicy apple. Grated daikon with sweetened vinegar provides...
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