Spinach
This refreshing combination of cucumber slices and crabmeat has a tart dressing made with vinegar. For variety, you could use shrimp or scallops in place of the crab. Or serve the cucumber alone with the sunomono dressing.
Sunomono and aemono dishes include vegetables and seafood mixed with various kinds of sauces. The ingredients may be raw or lightly cooked to preserve their natural colors and textures. Sauces for sunomono dishes always include vinegar, while aemono sauces are made from toasted sesame seeds, soy sauce, miso, and many other good things.
When planning a Japanese meal, you might think of sunomono as playing the same role as salads do in an American meal. Their tangy dressings and crisp textures provide a good contrast to meat dishes. Aemono dishes such as goma-ae give a special taste to familiar green vegetables like broccoli, green beans, and spinach.
Living in an island nation,the Japanese have ready supplies of fresh seafood. Impressyour friends by serving kani to kyuri no sunomono, or cucumber with crab—a tasty,refreshing dish.
This delicious, silky custard can be served as a side dish with grilled and deep fried foods, or as a main dish all by itself. The secret to making this dish is in allowing it to steam until the egg just barely sets, giving the custard a silky, liquid quality.
Cooks put almost anything on pizza. Pizza Margherita, a popular variety in Italy, was first made in 1889 for Queen Margherita and King Umberto I. It is topped with the colors of the Italian flag: fresh red tomatoes, green basil leaves, and creamy white mozzarella. For a few toppings that you might like to try on your pizza. Be creative and add your own favorites to the list.
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These rice and vegetable rolls are the Korean version of the Japanese treat called sushi. It is fun to work out combinations of fillings using tofu and colorful vegetables. With white rice and blackish green seaweed called nori, try to use the other Korean food colors—yellow, red, and green—in the fillings of the rolls. Rice rolls are a popular picnic food in Korea, and they make a good finger food for parties and festive occasions.
Spanish chorizo sausage contributes an intense spiciness to any ingredient with which it is cooked. In this hearty warm salad, spinach has sufficient flavour to compete with the chorizo. Watercress or arugula could be used instead of the spinach, if you prefer. For an added dimension use flavoured olive oil-rosemary, garlic or chilli oil would work perfectly. Serve the salad with warm crusty bread to soak up all the delicious cooking juices.
