Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Spring Saveur Japanese Remove all Difficulty Easy (11) Medium (2) Hard (1) Main Ingredient Vegetables (6) Fish (3) Nuts (2) Shellfish (2) Cheese (1) Show all... Eggs (1) Fruit (1) Pasta (1) Potato (1) Rice (1) Shrimp (1) Whiskey & Bourbon (1) Course Side Dish (6) Appetizers (4) Main Course (3) Condiments and Sauces (2) Salad (2) Show all... Beverages (1) Breakfast/Brunch (1) Occasion Cocktail Party (2) Backyard BBQ (1) Birthday (1) Technique No Cook (4) Broil (2) Marinate (2) Chill (1) Freeze (1) Show all... Fry (1) Grill/Barbecue (1) Saute (1) Stir-Fry (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Japanese"; var omni_prop8 = "Season:Spring,Source:Saveur,Cuisine:Japanese"; var omni_pageName="saveur:"+omni_prop12; 09/05/2008 Pickled Cabbage This traditional breakfast pickle is part of a family of Japanese quick-salted pickles. Issue #114 07/18/2008 Egg Miso Sauce (Tama Miso) This sweet and silky miso sauce is thickened and enriched with an egg yolk for an even more velvety texture. Issue #113 04/22/2011 Miso-Marinated Salmon with Green Sauce Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish. Issue #112 05/31/2011 Japanese-Style Fried Brown Rice This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou. Issue #111 10/02/2007 Cold Udon Cooking udon by adding cold water to the boiling noodles in several stages ensures that they cook all they way through yet stay pleasingly firm on the outside. Issue #106 03/19/2007 Mixed Greens with Spicy Ponzu Dressing A word of warning to the impatient: The dressing for this salad takes two weeks to make, but it's well worth the wait. Issue #63 09/15/2005 Shrimp-Stuffed Potato Buns For this recipe, the Chinos adapted one from Practical Japanese Cooking by Shizuo Tsuji and Koichiro Hata. Issue #63 03/05/2002 Grilled Eggplant with Two Miso Sauces The Japanese go to an izakaya, a small bar/restaurant, to drink sake, beer, and vodka-like shochu, and to snack on dishes like this one. Issue #27 03/05/2002 Green Beans with Miso Dressing Miso is traditionally combined with sesame seeds or walnuts to make a dressing for vegetables. Issue #27 03/05/2002 Broiled Miso-Marinated Black Cod Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish. Issue #27 12/04/2000 Crab Wrapped in Wakame Seaweed These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal. Issue #16 08/07/2007 Daikon and Sunflower Sprout Salad New York City chef Chef Haruo Shibata wouldn't give us his secret recipe for daikon salad, so we started experimenting, and came up with our own. Issue #14 06/04/2012 Pickled Radishes and Green Onion Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle, brightened with scallions and sesame seeds. Does Not Apply 08/18/2011 Pisco Sour Slushy A classic Peruvian cocktail gets the freezer treatment. Made with the South American grape brandy that's popular in Chile and Peru, the pisco sour makes for a salty, sweet, tart, and beautiful sorbet. Does Not Apply 07/07/2011 Sweet Miso Corn Cakes with Basil Parsley Pesto Sweet Miso Corn Cakes with Basil Parsley Pesto Does Not Apply