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	Wasabi Aioli Sauce by Maher Hazine I call this Japanese Gravy. It goes well with fish but can be used on poultry, pork, lamb, as well as beef (only good cuts of meat) . You can use this as a vegetable dip (however, make it a little thicker) The Wasabi gives you the spice that we all seem to enjoy but not the lingering heat that takes away from our ability to taste the…	2 votes 5040 views
	Vegan Japanese Cuisine: Daikon Chrysanthemums by Robert-Gilles Martineau Here is a simple and “artistic” recipe using daikon and yuzu/lime. It’s called 菊花大根/Kikuhana Daikon which can be translated as Chrysanthemum Daikon. You don’t need Chrysanthemums, but only cut the daikon into the shape of the flower!	2 votes 1 review 5475 views
	Vegan Japanese Cuisine: Triple-Taste Aubergines/Egg-Plants by Robert-Gilles Martineau As I already repeated time and time again, the Japanese cuisine/gastronomy has a lot to offer to vegans and vegetarians for the simple reason that such priorities are typical of the Buddhist monks (I mean the real ones!) in this country. Here is a very simple but very Japanese recipe with aubergines/egg plants: Triple-Taste…	2 votes 1 review 3122 views
	SPAM EGG ROLL by Robert-Gilles Martineau Making the most of simple ingredients to create a kind of roll reminiscent of a sushi roll!	2 votes 4285 views
	Vegan Japanese Cuisine: New Lotus Roots & Umeboshi by Robert-Gilles Martineau Lotus roots, when new and fresh, should be prized for their great natural taste. They can even be eaten almost raw after a little marinating. The Japanese have a simple and delicate way to prepare them with umeboshi/Japanese pickled plums, which should please vegans and vegetarians (and omnivores). It certainly makes for a great snack…	2 votes 7711 views
	Japanese Cuisine: Sweet & Spicy Chicken Liver by Robert-Gilles Martineau The Japanese have their own version of”Sweet and Sour”. They actually call it “Amakara” or “Sweet and Spicy” It is a bit different from Chinese Cuisine in taste, although the concept is very similar. Here is another simple Japanese liver recipe that you can easily expand on:	2 votes 8249 views
	Parmentier de Saumon et Puree de Feves/Salmon Parmentier and Broad beans Hash! by Robert-Gilles Martineau Salmon and broad beans can be found on the plates and tables at homes and restaurants almost everywhere in the World. Here is an easy recipe I found in my notes. It was both inspired by Japanese and French Cuisines, but definitely with a twist to the…	2 votes 1 review 1 comment 1349 views
	VEGAN JAPANESE CURRY by Robert-Gilles Martineau The Japanese use the word “curry” for almost anything Indian in concept, although most of the curries eaten in Japan are more of Thai origin than else. One more reason to wonder about the word “cyrry”!LOL This recipe, simple and very Japanese makes use of ingredients that should please any culinary priority! Serve it with plain…	2 votes 1 review 1 comment 4291 views
	Shrimps Rillettes by Robert-Gilles Martineau Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.…	2 votes 1 review 1797 views
	Vegan Japanese Cuisine: Yuzu Miso Dressing by Robert-Gilles Martineau Vegan and vegetarians do sometimes experience problems making dressings for their food. The Japanese have an easy and very tasty way to remedy for such an issue: Yuzu Miso Dressing/Lime and miso dressing!	2 votes 1 review 3253 views
	Yukari Marinated Cucumber by ochikeron Here, I will show you super easy recipe using Yukari - red shiso leaves ;)	1 vote 3404 views
	Sashimi "Cocktail" by Cecelia Heer I've always enjoyed Nobu's "New Style Sashimi" and have been making it for at least a decade. This is a little bit of a spin on the dish, but the underlying ingredients are there. Sushi-grade tuna and salmon are served with a yuzu & soy vinaigrette, lightly cooked with a combination of warm oils, then topped with soy and bamboo…	1 vote 3833 views
	Crispy Baked Parmesan Garlic Edamame by Culinary Envy Crispy Baked Parmesan Garlic Edamame is an absolutely delicious sweet/salty high-protein healthy snack.	1 vote 2058 views
	nog-a-sake by Devin Perfect recipe to ring in the new year. A different take on egg nog Also low on calories! Enjoy and happy new year!	1 vote 1 comment 2627 views
	Vegan Japanese Cuisine: Bamboo Shoots Tips & Umeboshi by Robert-Gilles Martineau An easy Japanese vegan seasonal recipe!	1 vote 3281 views

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