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    You are in: Home / Cookbooks / Japanese Jewels!
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    45 recipes in

    Japanese Jewels!

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    A terrific way to use leftover rice! Once you have everything out, the prep goes fast! Adapted from Delicious Living magazine.

    Recipe #356658

    Made with healthy shiitake mushrooms, this gravy tastes just like turkey gravy only less greasy. Adapted from Delicious Living magazine.

    Recipe #334009

    According to Chinese legend, deliciously rich black forbidden rice was considered so rare and nutritious that only the emperor was allowed to eat it. Now you can find it in some grocery store and health food stores. You can mix the components together and bake as a casserole or serve individually. Adapted from Delicious Living magazine.

    Recipe #332043

    Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier.

    Recipe #327271

    If you want really good flavor, make your own spice mix! In the ingredients, the Szechwan peppers are actually peppercorns, but for some reason, the computer program won't let me say that. This is adapted from China Moon Cookbook. This can be used in marinades, sauces, mayonnaises, chopped meat, sauteed vegetables, and pastas! Have fun!

    Recipe #257153

    This is a little different than my other pickled ginger recipe. Adapted from the China Moon Cookbook!

    Recipe #257136

    This isn't your usual Chinese restaurant mustard sauce! This is a silky sauce lush with the flavors of toasted sesame oil and Dijon mustard! Wonderful with cold roast beef, lamb and chicken dishes. Spread on steamed fish and foods off the grill. Great on cheese sandwiches! It will keep indefinately in the fridge. Adapted from the China Moon cookbook.

    Recipe #257093

    A light and lovely seasoned oil that works great in Asian dishes. Adapted from the China Moon Cookbook by Barbara Tropp. Wonderful for pouring over noodles and salads! It will also make a great match for fish! The oil may cloud but will not be impaired.

    Recipe #257091

    A delicious vegetarian recipe from Vegetarian Times magazine(2003).

    Recipe #206438

    Mixed with rice, ginger, toasted sesame seeds, and a slightly sweet vinaigrette, hijiki will refresh the body and rejuvenate the spirit! Adapted from Vegetarian Planet.

    Recipe #206437

    This crisp, fruity dessert is a scrumptious surprise. Serve it with warm caramel sauce for a delicious twist. Adapted from Vegetarian Times magazine(Feb. 2006).

    Recipe #192017

    From the new Foodnetwork show Nigella Feasts, this is infused with wonderful flavor! If you can't find sake, you may substitute another wine(such as plum).

    Recipe #191044

    This is so different with a cool mix of textures and flavors! Offer crisp breadsticks and iced green tea as accompaniments. Adapted from Vegetarian Times magazine.

    Recipe #191043

    Pears are now used in all aspects of cooking. Try this salad that's made exciting with pears and a delicious Asian dressing! Adapted from Southern Living magazine.

    Recipe #189833

    Millet is crunchy and quick cooking, and is a good source of fiber and plant protein. It contains potassium, B vitamins, folate, iron, magnesium, copper and zinc. Yummy! Adapted from Prevention magazine.

    Recipe #188537

    Adapted from Wolfgang Puck, this has gotten rave reviews! Cook time is marinating time.

    Recipe #188217

    Simple, and delicious! Prep time is chilling time.

    Recipe #44904

    MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!

    Recipe #70758

    Adapted from Cook's Illustrated magazine, these have all the flavors I love!

    Recipe #155116

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