If there’s one sea vegetable you should always have on hand, it’s kombu, the dried strips of kelp that are an essential component of Japanese cuisine. “Kombu brings umami, that subtle, yet deep savory taste that ties everything together and enhances other flavors without overpowering them,” says Namiko Hirasawa Chen, founder of the Japanese recipe […]
This fresh, colorful spin on sushi swaps traditional rice for Moroccan couscous, giving the rolls a light, fluffy texture that pairs beautifully with crisp vegetables. Soak dry couscous in hot vegetable broth with a splash of vinegar for extra flavor. While it steeps, slice your veggies and whisk together tahini, tamari, and a little water […]
In Brief Mention edamame and most people’s first thought is the whole, steamed pods that are so much fun to eat in Japanese restaurants. But ever since frozen bags of shelled edamame became common in North American grocery stores in the 1990s, the protein-rich green soybeans have become a beloved ingredient in recipes, especially among […]
Adzuki red beans (aka aduki or azuki beans), prized for their sweet, nutty flavor, are a staple in Japanese desserts and the star ingredient in one of the country’s most beloved treats, red bean ice cream. This healthy homemade version replaces dairy and refined sugar with nourishing, plant-based ingredients—no ice cream maker needed. Date paste […]
These easy, vegan air-fried tempura veggies fit the bill any time you want a crunchy appetizer to kick things off. Sparkling water gives the batter a light, crisp texture, while a hint of ground ginger offers a grounding warmth. You’ll want to air-fry these babies for as long as possible to get the crispiest results. […]
This delectable brown rice with hijiki seaweed is comfort food, Japanese-style, and it’s straightforward to prepare once you have a few key ingredients. The star player is hijiki. This popular sea vegetable, which resembles dried tea leaves, has an easygoing savory taste that’s not as bitter as some seaweeds, and it goes well with shiitake […]
Smoky grilled bok choy, shiitake mushrooms, and strips of creamy tofu are the stars of these hearty all-season grain bowls. (Feel free to grill indoors using a grill pan or outside on the BBQ.) A homemade ponzu sauce brushed on the veggies and tofu before grilling lends citrusy umami notes, while a bed of brown […]
Tofu shirataki noodles are made from tofu and konjac yam root, which means they’re low in calories, high in fiber, and closer in texture to grain-based noodles than traditional shirataki, which is made with just konjac. Drying them a bit in a skillet after boiling helps firm their texture and ensures they don’t turn into […]
Get ready for the most epic fusion tacos you’ve ever tasted. Sheets of crisp, subtly salty nori are folded like tortillas to cradle a vibrant filling of sushi-inspired ingredients that will leave you licking your fingers. Hearty brown rice is studded with adzuki beans for extra substance, while shredded veggies are coated in a spicy-sweet mango […]
Sushi, ramen, and wasabi, oh my! If you normally shy away from preparing Japanese dishes at home, these plant-based recipes will level-up your kitchen confidence and have you whipping up vegan Japanese cuisine in no time. Learn how to create a full-blown sushi spread, nosh-worthy noodle dishes, and slurpable soups that will transport you straight […]
Is there anything better than a big bowl of slurpable noodles, tender veggies, and savory sauce? We certainly don’t think so! This oil-free stir-fry is packed to the brim with healthy ingredients without losing that classic comfort-food taste. Chewy udon noodles soak up the savory and spicy sauce while fresh carrots, snow peas, mushrooms, and […]
This simple side dish is a delicious way to use up that extra cucumber rolling around in your fridge. Gently mashing the slices with the back of a spoon allows them to better absorb the flavors of a tangy-sweet dressing that will leave you licking your plate. Top with crunchy sesame seeds and serve alongside […]
