Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Japanese Jewels!
    Lost? Site Map

    45 recipes in

    Japanese Jewels!

    « Previous 1 2 3 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    You will love the caramelized onions and the avocado mash as the condiment...so good! This is reminiscent of a B.L.T in some ways....or rather it might be called a T.L.T. This is a keeper! From The Simple Veganista, who says the recipe was inspired by I Love Vegan

    Recipe #512514

    A delicious soup from thriveforward.com.

    Recipe #511840

    At it’s most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you’re serving and how hungry everyone is. You don’t actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won’t have a chance to get cold! by Isa Chandra at Post Punk Kitchen.

    Recipe #511838

    Kokkoh is used as an infant formula broth made from whole grains, seeds and legumes lightly toasted and ground to a powder(in this recipe using brown rice only). It was first brought to Western culture by Sakura Nyoichi, better known as George Ohsawa, as part of the Macrobiotic Diet, based a recipe widely used in traditional Japan and most commonly eaten as a breakfast cereal. From cafemom. Kokkoh is recommended as both a substitute for mother's milk and a means of weaning infants from it. (In the former case the recipe often calls only for brown rice ground to a fine powder and water.) Besides its soft and easily digestible texture, kokkoh is recommended as such because its mixture has a high and varied protein content; combined, the amino acids in each of the ingredients described at the outset include virtually all those needed for consumption. It is thus especially well suited for the growth needs of a child. When used solely for weaning, it is recommended that kokkoh be introduced at between 8 months and a year of age. It may be used as breast milk substitute as early as five months, but with a larger proportion of water, in order to further dilute the mixture. Kokkoh is also an important part of the macrobiotic diet, in accordance with the diet's heavy emphasis upon grains. Along with its use as a means of weaning, kokkoh is a common breakfast food among macrobiotic eaters of all ages.

    Recipe #510815

    Halved Brussels sprouts are quickly stir fried with garlic, then tossed in Umami sauce which makes a nice, thick sauce. Yum. The computer would not let me say umami sauce in the ingredients, so I put soy sauce, but use umami sauce! From Colorado Homes, taken from True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil MD, Sam Fox and Micheal Stebner.

    Recipe #504889

    This intriguing sauce is easy to make. Most people can't guess what the ingredients are. Keep a jar in the fridge and use it for steamed vegetables, fish, rice, most anything. It's great on salads, but add it at the last minute so the greens don't wilt. From Colorado Homes magazine, taken from True Food, Seasonable, Sustainable, Simple, Pure by Dr. Andrew Weil MD, Sam Fox and Micheal Stebner.

    Recipe #504888

    Giving this a thumbs up! Recipe courtesy Jeff Mauro, Show: Sandwich King, Episode: Burgers Are Boss

    Recipe #501485

    From Food Network Kitchens, this is a healthy mix of veggies spiced up with ponzu, a citrusy soy sauce with a kick! I have just discovered ponzu and love the oomph it gives. You can really use any vegetables you want and this will still be great, but don't leave out the garlic! Enjoy!

    Recipe #496887

    Originally from Better Homes and Gardens, this has been changed to make it vegetarian. I hope you enjoy! Inspiration from delish dish.

    Recipe #493072

    The sushi-like rolls of Stuffed Swiss Chard are filled with rice and grated vegetables and sprinkled with sesame-soy sauce. Quick tip: Using a mini chopper or food processor cuts prep time for this dish in half. From Country Living magazine.

    Recipe #480189

    Serve up with your favorite dipping sauce. If you like to spice things up, use cajun spice instead of gomashio. From How It All Vegan cookbook.

    Recipe #468474

    Yum! The original recipe used all wild rice. I have subbed some brown rice, or a blend of rices. Also the original recipe calls for barley miso, but you can use whatever miso you have on hand(I use either red or white), whichever one you use will give a different and yummy flavor. Enjoy! Adapted from a recipe from Whole Foods.

    Recipe #463396

    From Alton Brown, Good Eats, Episode: Et Tu Mame. Delicious! I have tweaked it just a little bit. :) You can double the chile sauce to increase the heat if you wish. I used Thai sweet chili sauce but use the red chili paste or sambal oleck if you like.

    Recipe #462422

    Yum! Recipe courtesy Bobby Flay from his show Bobby Flay's Barbecue Addiction, episode - Japanese Grillin'. I have tweaked it just a bit.

    Recipe #462414

    This is Japan's answer to McDonald's special sauce. Is this what you get with your sushi at a Japanese restaurant? If not, it shoud be! Adapted from Joni Marie. She has some great and creative recipes.

    Recipe #459985

    This stock adds greatly to miso soups and other soups. Adjust the balance of soy sauce with the sweetness of the sugar to your liking. Refrigerate, this will keep a week. Enjoy! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #449434

    Kombu is a type of kelp, filled with trace minerals. It comes in long sheets or strips, but only a small piece is used at a time. You can use this to drink, as a soup base, to cook rice, noodles, etc. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #449433

    This is a variation of Tofu Teriyaki from The Tassajara Recipe Book, and is delicious fresh or grilled with a honey miso sauce or spicy peanut sauce, served with Chinese noodles. Be sure to use firm tofu, it can be handled without breaking and holds up well on the grill. For best results, marinate the toful for a full day before using. Adapted from Fields of Greens restaurant cookbook.

    Recipe #441303

    With a smoky sweet flavor that reminds one of bacon, you will enjoy this! A great little gem of a recipe from Vegetarian Cooking for Everyone cookbook by Deborah Madison.

    Recipe #427427

    Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest baking pan you have that will hold the tofu in a single layer. An 8" square pan and a 7x9" pan both work fine. Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #366037

    « Previous 1 2 3 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Looking For More?

    pic of Wholly Guacamole

    Wholly Guacamole

    By Mark H.

    303 Reviews

    pic of Grilled Moroccan Chicken

    Grilled Moroccan Chicken

    By Mirj

    267 Reviews

    More cookbooks from Sharon123:

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites