Vegan – Norecipes - Elevating Everyday Meals

Japanese Shredded Cabbage Salad

Marc Matsumoto — Fri, 27 Oct 2023 09:22:05 +0000

Step into any katsu restaurant in Japan, and you'll undoubtedly encounter those glorious mounds of feathery shredded cabbage, sitting like a crown beside a crispy, golden cutlet of Tonkatsu. But this ain't no coleslaw and as simple as it is, a lot of technique goes into transforming this humble member of the Brassica genus into...

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Chinese Garlic Green Beans

Marc Matsumoto — Sun, 01 Oct 2023 13:13:41 +0000

Green beans are a humble ingredient, but when prepared well, they can pop off the plate with a luminous green hue that sings with a tender, crunchy texture in each bite. These Chinese Garlic Green Beans hit all the right notes with a chorus of textures and flavors thanks to a few traditional Chinese techniques....

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Pomodoro Sauce with Spaghetti

Marc Matsumoto — Sun, 03 Sep 2023 12:58:40 +0000

Few dishes encapsulate the soul of Italian cooking quite like Spaghetti with Pomodoro sauce. Simple yet incredibly flavorful, you'd never guess how delicious a sauce made from just five ingredients can be. The keys, of course, are good ingredients combined with solid techniques, and in this week's post, I'm going to show you everything you...

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Seaweed Salad (Wakame Salad)

Marc Matsumoto — Sun, 13 Aug 2023 07:37:47 +0000

Seaweed Salad is known as Kaisou Sarada (海藻サラダ) here in Japan, and it refers to any salad that includes seaweed in it (not a specific dish). It's a common way of using sea vegetables at home, and I love dressing it in a sweet and tangy sesame dressing that makes it very similar to the packaged ones...

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Kinako (Roasted Soybean Powder)

Marc Matsumoto — Sun, 23 Jul 2023 07:21:04 +0000

Kinako, also known as roasted soybean powder, is a classic condiment used in wagashi for coating traditional Japanese sweets. As the soybeans slowly roast, their natural sugars caramelize, unlocking a delicate, nutty flavor reminiscent of toasted hazelnuts. Once ground into a delicate powder, this one-ingredient wonder becomes a versatile addition to your culinary repertoire, ready...

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Kappa Maki (Cucumber Sushi Rolls)

Marc Matsumoto — Sun, 16 Jul 2023 13:56:14 +0000

Despite its humble roots, Kappa Maki sushi or cucumber sushi rolls are an exquisite balance of textures and tastes, and it's the perfect roll for beginners to hone your sushi-making skills. With a crispy strip of cucumber rolled in tangy sweet sushi rice and crisp nori, it may sound simple, but you'll learn a few...

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Ginger Miso Dressing

Marc Matsumoto — Sun, 11 Jun 2023 12:13:54 +0000

Think of salads, and the dressing often comes as an afterthought. But imagine a sauce that could transform a simple bowl of lettuce into a satisfying meal with just a drizzle. That's the beauty of a Japanese salad dressing like this Ginger Miso Dressing. With a balance of tangy rice vinegar, savory miso, sweet honey,...

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Seasoned Sushi Vinegar

Marc Matsumoto — Sun, 14 May 2023 13:13:30 +0000

Sushi is just cooked rice, seafood, and some seasonings, but the finest sushi chefs in Japan distinguish themselves from the rest by carefully selecting their ingredients and employing secret techniques that they've developed to transform these basic ingredients. The first step to perfect sushi, whether you're making nigiri sushi or a sushi roll, is to...

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How to Make Gyoza Sauce

Marc Matsumoto — Sun, 30 Apr 2023 12:59:01 +0000

Take your gyoza game to the next level with this trio of heavenly potsticker sauce recipes that bring your dumplings to life with a kaleidoscope of flavors. My traditional gyoza dipping sauce offers a timeless medley of tangy, savory, and spicy notes that enhance the flavors of your dumplings without overpowering them. Meanwhile, the Miso...

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Smashed Cucumber Salad

Marc Matsumoto — Sun, 12 Feb 2023 14:05:59 +0000

Smashed Cucumber Salad originated in China, but it's become a beloved quick pickle that's eaten across eastern Asia. Using a heavy object to smash the cucumber instead of cutting slices with a knife creates a rough surface with small cracks that soak up the flavors of the dressing like a sponge. This makes the prep...

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