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Japanese
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Saveur (4)
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Easy (3)
Medium (1)
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Fish (2)
Vegetables (2)
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Appetizers (3)
Main Course (2)
Condiments and Sauces (1)
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12/05/2000
Sashimi
Sashimi can be made with almost any fresh saltwater fish.
Issue #16
09/12/2012
Carrot-Ginger Dressing
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Issue #150
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
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