Side Dish

Shrimp miso soup

Cooked with fresh shrimps and half a packet of dried shiitake, wakame, turnip and carrot from Osaka, this soup makes a lovely side dish or snack.

Cook time: 10

Servings: 6 people

Cucumber and mushroom stir fry

Yes, cucumber can be stir fried! Sprinkle with salt, rinse and drain to remove excess water before cooking this delicious vegan dish.

Cook time: 5

Servings: 3 people

Tempura-style crispy green beans

Lightly battered and deep-fried, tempura-style crispy green beans is served with a creamy spicy sauce made with Japanese mayo and Sriracha. Great as finger food or side dish.

Cook time: 5

Servings: 2 people

Cranberry and pistachio pilaf

Long-grain rice is cooked in bone broth with dried cranberries, toasted pistachio nuts and golden raisins. A squeeze of lemon juice gives the dish just the right balance.

Cook time: 20

Servings: 4 people

Easy pepper garlic mushrooms

The sweeteness bell peppers, the tang of lime juice, the richness of butter, and the incomparable flavor and aroma of garlic are soaked up by button mushrooms in this easy appetizer or side dish.

Cook time: 10

Servings: 4 people

Cucumber and wood ears salad

Spicy, salty, sour and sweet, enjoy this wood ears and cucumber salad as a side dish or a starter course.

Cook time: 5

Servings: 4 people

Poqui-poqui

From the Philippine northern region of Ilocos comes this eggplant and egg dish redolent of the bold flavors and aromas of locally grown shallots and garlic, and the rich umami taste of fish sauce.

Cook time: 15

Servings: 4 people

Bacon and wakame onigiri

Cook Japanese rice the usual way, season a la sushi rice, stir in chopped rehydrated wakame, crispy bacon and toasted sesame seeds, season with a little salt then press into an onigiri molder.

Cook time: 20

Servings: 4 people