Seaweed, Tofu and Vegetables

Seaweed, tofu and plant-based foods play an essential role in Japanese cuisine, bringing flavour, texture and balance to everyday meals.

Each type of Japanese seaweed has its own use: nori wraps maki and onigiri, kombu is used especially to prepare dashi, while wakame is served in soups and salads. Made from soybeans, Japanese tofu is available in silken or firm textures, to be chosen depending on whether it is served cold, added to a soup, simmered or stir-fried. Abura-age, a thin slice of fried tofu, is often added to broths and can also be used to prepare the rice-filled pouches known as inarizushi.

Umeboshi and pickled vegetables known as tsukemono play different but equally important roles. Umeboshi have a powerful salty and tangy flavour, traditionally enjoyed with rice and onigiri. Tsukemono include various preparations of pickled or fermented vegetables, served in small quantities to bring crunch, freshness and a pleasant contrast to the meal.

Alongside these four main families, sesame, mushrooms, konjac, azuki beans, yuzu, vegetables and roots offer an even wider range of uses, from a simple bowl of rice to Japanese soups, simmered dishes and desserts.

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Minced Garlic 326g Rupture de stock
€5.50
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