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

    Japanese Jewels!

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    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

    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

    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

    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

    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

    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

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

    Recipe #188217

    Adapted from East Meets West With Ming Tsai! Love it! Cook time is chill time.

    Recipe #187844

    Oh so good! Adapted from Cooking Live.

    Recipe #187841

    Adapted from Cooking Live, this is excellent! You may add more wasabi if you want more kick! This is good with other vegetables, meat, sandwiches and crackers!

    Recipe #187840

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

    Recipe #155116

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

    Recipe #70758

    Simple, and delicious! Prep time is chilling time.

    Recipe #44904

    This is made in a very casual fashion, not using fish! No rolling, no fuss, but with a wonderful presentation! I got this from Vegetarian Times Cookbook.

    Recipe #39161

    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

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