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When we miss Japan (which is a lot, to be honest), I pull some of our old favorites out of a hat. Our tummies are warmed and in turn, our hearts.
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You can't beat red (
aka) miso soup with a stick, but stick your chopsticks in and slurp right up. This batch had
enoki mushrooms, collard greens,
daikon radish, carrots, onions, and our newest obsession:
Island Spring organic tofu, made across the Puget Sound on Vashon Island.
Gorgeous stuff.
Gyoza.
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Salad with greens from my garden, grated carrots, tomatoes, edamame, and Japanese sesame dressing.
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Ginger carrots, though not necessarily Japanese in origin, go really well with a Japanese meal. I used to follow the recipe from
More with Less but I've made it so often I just wing it now: Boil some chopped carrots, drain the water, then add butter, powdered ginger, and either honey or brown sugar.
And you can never, ever have a Japanese dinner without a big bowl of sticky white rice.
More Japanese food coming up soon, including a couple of
obento and
okazu...
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