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Sashimi can be made with almost any fresh saltwater fish.
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.
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
These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal.