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"One of my favorite annual treats from my CSA is Edamame, a fresh soybean that is a popular snack in Japan. Did you know that soybeans actually enrich the soil they are grown in? They enrich the body that eats them, too! :)"

Ingredients: edamame, salt...

"This is in response to a request. It is from "The Complete Asian Cookbook" by Charmaine Solomon. It does require that it marinates a while before serving. There is no real cook time involved."

Ingredients: cucumbers, fresh ginger, salt...

"Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it."

Ingredients: firm tofu, miso, scallions...

"This is Chef floWers version of Spinach Gomae. It's a side dish I often ordered at my favourite Japanese restaurant (before it closed down.) I found a visual version on you tube and since I couldn't find a recipe on www.recipezaar.com I thought I would add it to Zaar's collection. We all love this salad and my daughter can eat the whole..."

Ingredients: salt, sesame seeds, soy sauce...

"From Madhur Jaffrey's World of the East Vegetarian Cooking. I ususally make it with 2 regular cucumbers sliced on a mandolin slicer. And I just throw unaltered sesame seeds in it."

Ingredients: pickling cucumbers, rice vinegar...

"Can't remember how many times I've made this but it's always a favourite with my church friends. Saw this on a Japanese cooking show some years ago."

Ingredients: chopped tomatoes, sesame seed oil...

"This is a great healthy side dish for most meats and main dishes. Presentation is great."

Ingredients: toasted sesame oil, lemon juice...

"This recipe comes from Japanese Cuisine for Everyone by Yukiko Moriyasma. It is something my mom used to make all the time and is my absolute favorite way to eat cucumbers."

Ingredients: light soy sauce, japanese cucumbers...

"Very quick and easy -- since I've lived in Japan I make this almost daily."

Ingredients: nori, cucumbers...

"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..."

Ingredients: firm tofu, fresh cilantro...

"From Alive in 5 by Angela Elliot. I haven't tried it yet, but it looks yummy! Posted for the Veg*n Recipe Swap. (I think I've read that the Himalayan and Celtic salts used in many Raw Recipes are a bit less "salty" than regular table salt, so I would salt with caution and to taste.)"

Ingredients: nori, cucumbers, dill weed...

"Deep fried tofu, or abura-age, is used in soups, one pot cookery, noodle dishes, and in many other ways. It can also be delicious all by itself as a topping on a bowl of rice (domburi). Deep fried tofu can be purchased at most Asian food stores, but it is easily made at home, and all that you'll need is a wok for the deep frying and a colander..."

Ingredients: firm tofu, vegetable oil...

"From the International Vegetarian Cookbook. Serve the tofu over steamed brown rice or use as a sandwich filling!"

Ingredients: watercress leaves, toasted sesame oil...

"Normally I like to grill tofu slices on my George Foreman grill for speediness and a nice crisp to the edges. But for this one, I really wanted to go for a smooth texture hence baking it for a longer time yields that, but feel free to grill it! I was inspired to come up with this by seeing how many Japanese confectionary recipes there are that call..."

Ingredients: coarse sugar, kosher salt...