This is a simple and favorite summer dish that is Japanese in origin, but also found in Korean kitchens. It is an icy cold way to serve wheat and buckwheat (soba) noodles. The Japanese way of serving the noodles is on a...
Gomasio, Japanese Sesame Salt This is a basic condiment at the Temple. It helps me reduce my salt intake and it makes just about everything taste wonderful! I love it on rice, soups, potatoes, any vegetable, etc. We try...
Japanese Salad with Ginger Dressing. Enjoy this orange dressing on romaine or iceberg lettuce for a classic Japanese restaurant-style salad, but other vegetables may be added as well. It is the salad you usually find in...
Sunomono. This is my favorite way to eat cucumbers. I am including this recipe now as my indoor salad garden is starting to have crunchy little Persian cucumbers. They have almost taken over the garden, but there are...
Miso-Ginger Soup with Egg & Greens. Like Candide, I have started my garden and this recipe is based on my first crops–both baby greens and microgreens from my new indoor garden. This soup can be either vegan...
Nanakusagayu. This dish is served on the Festival of Seven Herbs, held on January 7 in Japan (Nanakusa no sekku). This custom originated in China as a ritual to introduce the earliest wild greens and pray for...