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Namasu was brought to Japan from China during the Nara period (710-794). Namasu may also be called namasu-kiri (kiri means "sliced"). Sunomono and other vinegared salads are related to namasu. Sunomono dishes are closely related to namasu, which is a Japanese dish consisting of uncooked vegetables or seafood that has been thinly sliced and ...
Nukazuke. Nukazuke (糠漬け) is a type of traditional Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1]Almost any vegetable may be preserved using this technique, although some common varieties include celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]
Kōhaku-namasu (紅白なます), literally "red-white vegetable kuai", is made of daikon and carrot cut into thin strips and pickled in sweetened vinegar with yuzu flavor. Tai (鯛, たい), red sea-bream. Tai is associated with the Japanese word medetai, meaning auspicious, as to welcome auspicious events for the new year.
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Namasu - pickled vegetables, typically thinly sliced cucumbers, carrots, and daikon; Shira ae - salad of mashed tofu and vegetables; Okara (unohana) - simmered soy bean pulp with vegetables; Kabocha - braised Japanese pumpkin nimono in sweetened soy sauce; Potato salad - potatoes mixed with vegetables in mayonnaise
Typical ingredients are Tamagoyaki (Japanese-style omelette), simmered shiitake mushroom, boiled prawn and cucumber. [4] Temaki (手巻き) orTemakizushi (手巻き寿司): Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll".
Dawn Russell, health advocate and founder of 8Greens, is joining the TODAY Food team for this week's Wellness Wednesday to share two of her favorite good-for-you recipes she says help curb sugar ...