Karaage is a popular deep-fried dish, which is most often made with chicken. Avocado Karaage is a plant based alternative, and it’s vegan and gluten free. Bite sized avocado pieces are lightly seasoned, coated with potato starch, and deep fried in avocado oil. It’s creamy inside and crispy outside. This is a delightful appetizer for anyone to enjoy.
Azuki Bar is a popular frozen popsicle in Japan made from sweet Azuki red bean paste. This cool treat has been enjoyed for its nutty flavor and grainy bean texture for decades. Azuki Bar contains nothing complicated or artificial, but it’s pleasantly sweet and full of flavor. It looks just like any popsicle with a stick. It’s a wonderful cold dessert during Japan’s brutally hot and humid summers, but it also can be eaten all year round.
Tofu Avocado Salad is a simple and healthy side dish that is so easy to make. It’s also completely plant based and vegan. Diced tofu and avocado are tossed in the Japanese style vinaigrette dressing with a hint of wasabi and sesame. It’s delicious by itself, but you can also put this on a bowl of rice to make a Donburi rice bowl.
Miso Glazed Eggplant (Nasu Dengaku, 茄子田楽) is grilled eggplant rounds topped with a sweet miso sauce. It makes for a great appetizer alongside your favorite drinks such as sake and beer. Additionally, it serves as a delicious main dish that pairs well with steamed rice. The robust flavor of the miso sauce complements the freshness of the juicy eggplant. Feel free to use any kind of miso you prefer, adjusting the amount of sugar and Mirin accordingly. This dish is also vegan-friendly. We hope you give it a try!
Azuki Gayu (あずき粥), red bean porridge, is a delightful blend of simmered Azuki beans and rice. Unlike ordinary white porridge, it takes on a red hue, and this color has been recognized for its mystical power. It has been used to ward off disasters during house moving or embarking on a journey. Moreover, it holds a special place as a culinary treasure for festive occasions, shrine festivals, and annual events, with a prominent role during Little New Year (January 15th).
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.
