Salads & vegetables

The Harusame Salad, or Japanese vermicelli salad, is a fresh and light dish, perfect as a starter or side. It's made with transparent potato starch vermicelli, called "harusame". This salad combines the unique texture of the vermicelli with crisp vegetables, savory ham, and thinly sliced omelet, all coated in a tangy dressing flavored with sesame oil. It's a popular salad appreciated for its balanced flavors and its refreshing qualities.

Here's a recipe for a Japanese salad made with cucumber and wakame: Sunomono. In Japan, it is considered a side dish rather than a salad.

Tsukemono, or Japanese pickles, are vegetables prepared by pickling them in vinegar, brine, spices, or soy sauce. They are a cornerstone of Japanese cuisine, served with almost every meal, providing a refreshing and crisp counterpoint. Japanese people particularly enjoy them, with umeboshi (salted plums) being a famous example. There are many types of tsukemono, varying by preparation method: tamarizuke (pickled in soy sauce), nukazuke (prepared with fermented rice bran - komenuka), and many...

Agebitashi is a Japanese summer dish, often enjoyed in izakaya. It consists of fried vegetables that are then marinated in a light dashi-based broth. This dish is served cold, making it a refreshing appetizer or a perfect side dish, especially during the warmer months. The versatility of Agebitashi is a major advantage: you can use a wide variety of seasonal vegetables, such as eggplants, bell peppers, zucchini, or even fresh shiitake mushrooms. Feel free to play with colors for a visually...

The Octopus and Wakame Salad, a classic in Japanese cuisine often called "Tako Wakame Su," is a light and refreshing appetizer. This dish highlights the tenderness of cooked octopus, the crispness of cucumber, and the delicate texture of wakame, a flavorful sea vegetable. It's all brought together with a simple dressing made from sushi vinegar and ponzu, offering a perfect balance of acidity, saltiness, and umami. Ideal for a summer meal or as an appetizer, this salad is both healthy and full...

Nasu Dengaku is a classic Japanese dish that highlights eggplant, "Nasu" in Japanese, elevated by a rich and flavorful miso sauce called "Dengaku." This recipe perfectly exemplifies the simplicity and elegance of Japanese cuisine, offering a harmonious balance between the tender eggplant and the umami, sweet, and slightly salty notes of the sauce. Quick and easy to prepare, Nasu Dengaku can be enjoyed as a side dish or a light main course. The versatile Dengaku sauce also pairs wonderfully...

Very popular in Japan, potato salad is a family dish that is also served in izakayas.

Edamame with sesame is a simple and delicious Japanese appetizer, perfect for a casual get-together. These tender, slightly crunchy young soybeans are elevated by a fragrant sesame seasoning and a touch of spice. Very quick to prepare, they're ideal for a sudden craving or to impress last-minute guests with an exotic and healthy touch.

Korean Namul, also known as Namuru in Japan, is a vibrant and healthy side salad often prepared with blanched and seasoned vegetables. This version with spinach and bean sprouts offers an explosion of umami flavors and a pleasant texture, perfect for complementing any Asian meal or as a light and nutritious snack. It's a simple dish that highlights the freshness of the ingredients.

Kinpira Gobo is a family-style Japanese side dish, still relatively unknown outside of Japan. It mainly consists of burdock root (gobo) and carrots cut into julienne strips, stir-fried in a sweet and savory sauce made from soy sauce, mirin, and sugar, often with a touch of chili. Easy and quick to prepare, it also keeps well, making it a very popular accompaniment in Japanese bentos for lunch. Kinpira Gobo is appreciated for its crunchy texture and pronounced umami flavors, often served...

Here is a traditional Japanese recipe for spicy stir-fried konjac—it’s healthy, light, and incredibly flavorful. 

Here's a recipe for a Japanese salad made with daikon: Kiriboshi daikon no nimono. In Japan, this dish is considered a side dish rather than a salad in its own right, as it is in France.