Japanese Side
A Japanese side is small, complete, and balanced — pickles for salt, simmered greens for sweet, gomae for nut. The plate of ten little dishes is not decoration; it is structure.
Featured japanese side recipes
- Hourenso gomae, sesame spinach — Iris · Tokyo, Japan · Blanched spinach, ground toasted sesame, soy, sugar.
- Cucumber sunomono — Iris · Tokyo, Japan · Salted cucumber, rice vinegar, sugar, ginger, sesame.
- Kabocha nimono — Iris · Hokkaido, Japan · Pumpkin simmered in dashi, soy, mirin. Cool in the broth.
- Daikon takuan — Iris · Kyoto, Japan · Salted daikon, sun-dried, fermented in rice bran. Three weeks.
- Nasu dengaku, miso eggplant — Iris · Kyoto, Japan · Halved eggplant, broiled, brushed with sweet miso, broiled again.
- Edamame rice, summer — Iris · Niigata, Japan · Fresh edamame stirred into hot rice. Salt only.
- Shiitake nimono — Iris · Kyoto, Japan · Dried shiitake reconstituted, simmered in dashi-soy. Make ahead.
- Broccoli with sesame — Iris · Tokyo, Japan · Quick-blanched, dressed in goma sauce. Five minutes.
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