Recipes for foreigners
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Bardock Root Dressed with Vinegared Sesami
(Gobou no Gomazu-ae) |
Vinegared Cucumber
(Kyuuri no Sunomono) |
Boiled Spanich with Sesami Dressing(Hourensou no Gama-ae) |
HATAKENA Green Dressed with Mustard (Hatakena no Karashi-ae) |
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Udo Dressed with Young Leaf of Japanese Pepper and MISO(Udo no Kinome-ae) |
Canola Dressed with Sesami (Nanohana no Goma-ae) |
Vinegared Cucumber and Octopus (Kyuuri to Tako no Su-no-mono) |
Cucumber and Odtopus with Egg Yolk Dressing (Kyuuri to Tako no Kimi-zu-ae) |
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Bean Curd Dressing (Shira-ae) |
Long Yam Dressed with Flesh of Pickled Plum (Nagaimo no Bainiku-ae) |
Vinegared Cucumber and Sea-eel (Hamo-kyuu) |
Kidny Beans Dressed with Sesame (Sando-mame no Goma-ae) |
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Cucumber, Jerry-fish and Boiled Chicken Dressed with Vinegar (Kyuuri to Kurage to Sasami no Su-no-mono) |
Green Soy Beans and Edible Brown Seaweeds Dressed with Bean Curd (Eda-mame to Hijiki no Shira-ae) |
Taro Stalks Dressed with Vinegared Sesame
（Zuiki no Gomazu-ae) |
Boiled and Seasoned Spinach (Hourensou no Hitashi) |
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Vinegared Mung Bean Threads (Harusame no Su-no-mono) |
Spinach and Edible Chrysanthemum Dressed with YUZU Citrus Vinegar (Hourensou to Ki-giku no Yukouzu-ae) |
Globular DAIKON Radish and Carrot, Soaked in Vinegar (Namasu) |
Vinegared Dried DAIKON Radish Shaving (Sengiri Daikon no Su-no-mono) |
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Fried Bean Curd Dressed with Grated DAIKON Radish
(Aburaage no Oroshi-ae) |
Green Onion and Firefly Squid with Vinegared MISO (Wakegi to Hotaru-ika no Teppai) |
Vinegaed UDO and Salmon Roe (Udo to Ikura no Su-no-mono) |
Bomboo Shoot and Squid Dressed with Young Leaf of Japanese Pepper and White
MISO (Takenoko no Kinome-ae) |
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Newly Harvested Potatos Dressed with Japanese Horseradish Flavored Mayonnase (Shin-jaga no Wasabi Mayonezu Sarada) |
Dressed Eggplant with Sesame Seeds (Nasu no Goma-ae) |
Cilled Eggplant with Sesame Sauce (Hiyashi Nasu no Goma Sosu) |
Beech Mushrooms Dressed with Grated DAIKON Radish (Shimeji no Mizore-ae) |
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Black Tiger and Canola with Egg Yolk Dressing (Ebi to Nanohana no Kimi-zu-ae) |
Green Asparagus and Carrot with Sesame Dressing (Asuparagasu no Gome-ae) |
Vinegared Eggplant and Cucumber (Nasu to Kyuuri no Su-no-mono) |
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