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side dish

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Simmered Potatoes and Tuna is a flavorful dish where potatoes and canned tuna are gently cooked in a sweet soy broth. The broth, reduced to a rich sauce consistency, beautifully coats the potatoes, enhancing their taste. To allow the umami of the tuna and seasonings to meld with the vegetables, it’s best to let the dish cool before serving. It’s incredibly easy to make and budget-friendly, yet it’s still a delightful side dish for any meal. Hope you enjoy it!

This simple salad is made with fuyu persimmon and small radish which are both in season during fall through winter. Known as the national fruit of Japan, persimmons have been loved by the people of Japan for over a thousand years. Persimmons are naturally sweet, and they can be eaten firm or soft after being ripened. For this salad, it’s best to use persimmons that are ripe but still firm.

Furofuki Daikon is thick-cut Daikon radish cooked in Dashi broth and served with seasoned Miso sauce poured on top.  When Daikon is cooked in boiling hot broth, it gets very hot, much more than some other ingredients, because of its high water content.  Furofuki Daikon is a traditional Japanese winter dish from old times to warm you up, and it is not a coincidence that Daikon is in season and at peak flavor in cold months there.