Seaweed-based salads are common in Japanese cuisine, but you can try many recipes to find a Japanese salad right for you. From a noodle salad to an edamame salad and much more, you'll find a recipe here that will be a great way to begin your Japanese meal.See Popular Japanese Salads Recipes
Traditional Japanese cooks serve sunomono (SOO-noh-moh-noh), a side dish of vegetables, seafood, or poultry tossed in dressings of vinegar, sugar, and seasonings for lunch or dinner.
Sirloin steak, soba noodles (Japanese buckwheat noodles) and shredded carrots make this healthful, aromatic salad a sophisticated treat any night of the week.
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Here's a Japanese-inspired beef dinner that's quick to make. The subtle spiciness comes from pepper flakes, wasabi powder, and fresh ginger.
Refreshing fruit mixed with poached chicken breasts and Chinese noodles make this salad light and delicious. Easy to find, fine egg noodles make a good substitute for the Chinese noodles.
This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.
This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakhouses across the U.S. Add shrimp for lunch or a light supper.
If you resolved to eat healthier this year, you might find yourself fixing tofu now and again. And for good reason: Tofu provides a lot of protein and iron (and even calcium and magnesium depending on the brand) with little fat. Tofu, also known as bean curd, is made from soybeans. The beans are cooked, pureed and strained to make pure soy milk. Then a coagulating agent is added so the soy milk forms curds that can be pressed into cakes of tofu. There are two main types of tofu -- regular and silken -- whose difference results from theread more
Onions have always been a sort of mystery to me. How did such an unassuming and (let's face it) fairly ugly bulb become the one item in the produce section that you're most likely to haul home week after week, given that they're essentially the starting point for any number of recipes, from soups and stews to sauces, casseroles and skillet dinners of all stripes? Not to mention, onions are a pain to work with -- downright hostile, to boot.