Miso Vinaigrette

I never get bored with dressed green salads. After years of having it regularly, both as a side-dish and a starter, I am always excited at the discovery of a new dressing, especially when warm spring days arrive and salad leaves are bought with higher frequency. This miso vinaigrette is simple, but original in its…Continue Reading “Miso Vinaigrette”

Aubergine with Ponzu, Miso and Sesame Sauce

This is another lovely recipe I have found on Nami’s extraordinary blog (Just One Cookbook) and another one which confirms my fondness of the aubergine. If, like me a couple of years ago, you associate the aubergine with fat-soaked tasteless slices, you should try this simple and healthy dish, which makes me regret the aubergine season…Continue Reading “Aubergine with Ponzu, Miso and Sesame Sauce”

Tomato and Shiso Salad

Forget the basil, forget the chives, the mint or the parsley; shiso is undeniably the tomato’s best friend. Shiso (紫蘇) or perilla, a staple in the Japanese cuisine, has a herbaceous, slightly bitter flavour and a strong aroma. It is used as well in raw as in cooked dishes (see the Ume-Shiso Chicken Skewers). I…Continue Reading “Tomato and Shiso Salad”

Snow Peas Shira-ae (白和え)

When I saw Green Bean Shira – ae recipe at Nami’s blog (Just One Cookbook) I knew I would love the dish. Miso, tofu and sesame seeds are my beloved Japanese cuisine ingredients, and shira-ae (白和え) is a dish of vegetables mixed with these ingredients. How could I resist? Instead of the green beans I used…Continue Reading “Snow Peas Shira-ae (白和え)”