vegetables

Mixed vegetable pickles

A mixed-vegetable marinade or refrigerator pickles with lemon juice and honey.

Japanese Cooking 101, Lesson 4, Part 2: Prepping Vegetables For Sunomono

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In Part 2 of the sunomono lesson we'll take a look at some way of prepping the vegetables.

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Japanese Cooking 101, Lesson 4, Part 1 : Awase-zu (Vinegar Sauces) For Sunomono

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This is Lesson 4 of Japanese Cooking 101: The Fundamentals of Washoku. In this lesson we'll learn how to make the little refreshing side dishes called sunomono (酢の物), which often accompany a Japanese meal. Part 1 is about the various vinegary sauce combinations, called awase-zu.

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Japanese Cooking 101, Lesson 3: Nimono (simmered dish) basics

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This is Lesson 3 of Japanese Cooking 101: The Fundamentals of Washoku. This lesson is about making nimono (煮物) or stewed dishes, while we make a simple stewed or simmered winter vegetable dish.

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Nanohana no ohitashi

This month's Japanese Kitchen column in the Japan Times is about a quintessential early spring vegetable called nanohana. There's even a very well known children's song about it.

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A new article in the Japan Times about spring mountain vegetables, plus a bit more about vegetables.

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There is an ongoing crisis of confidence regarding the safety of vegetables from a farming area that mainly serves the Tokyo metropolitan area. I went to my favorite produce seller in Yokohama to see how they are dealing with it.

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Step-by-step instructions for making very thin shavings or doing the sasagaki cut on fibrous root vegetables like the burdock root or gobo.

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This is a traditional satoimo or taro root recipe, where some of the root is used in the nutty sweet-savory sauce. It's a very 'fall' dish.

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Minimalist tomato sauce, made from a single variety of heirloom tomatoes.

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