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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

    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

    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

    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

    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

    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

    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

    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

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

    Recipe #493072

    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

    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

    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

    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

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

    Recipe #206438

    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

    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

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

    Recipe #188217

    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

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