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Appetizers (3)
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12/15/2005
Ten-Ichi Tempura
Tempura is a popular Japanese specialty.
Issue #80
09/15/2005
Daikon Radish with White Miso Sauce (Furofuki Daikon)
Other root vegetables, such as turnips, rutabagas, or parsnips, may be used for this dish.
Issue #63
09/15/2005
'Fried Sticks'
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
Issue #63
03/05/2002
Steamed Pork with Mamemiso
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.
Issue #27
05/19/2008
Snowpot Soup (Yukinabe)
This two-course soup, made of mostly white ingredients (hence the name), is first eaten as a broth with pieces of tofu and fish.
Issue #11
08/18/2011
Barbecued Eggplant with Miso Glaze
The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it's broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze.
Does Not Apply
05/19/2008
Yellowtail and White Radish (Buri Daikon)
In this dish the richness of the yellowtail balances the daikon's slight bitterness.
Does Not Apply