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Vegan Japanese Cuisine: Fried Bell Peppers, Shimeji Mushrooms & Umeboshi

Vegan Japanese Cuisine: Fried Bell Peppers, Shimeji Mushrooms & Umeboshi by Robert-Gilles Martineau

fistful, Bell Peppers: 2, Umeboshi/Pickled Japanese plums: 2, Olive oil: 2 tablespoons

2 votes
1 review
1 comment
5086 views
Vegan Japanese Cuisine: Bamboo Shoots Tips & Umeboshi

Vegan Japanese Cuisine: Bamboo Shoots Tips & Umeboshi by Robert-Gilles Martineau

inner tips, Honey pickled umeboshi (low salt content), Cooking Japanese sake, Soft taste

1 vote
3281 views
Vegan Japanese Cuisine: Deep-fried Tofu Balls

Vegan Japanese Cuisine: Deep-fried Tofu Balls by Robert-Gilles Martineau

Vegan Japanese Cuisine: Deep-fried Tofu Balls, ingredients: Tofu: 350g of well pressed

1 vote
4577 views
Sashimi "Cocktail"

Sashimi "Cocktail" by Cecelia Heer

a Japanese spiral slicer, • 2 Scallions cut on the diagonal, • 8 pieces of Pickled Ginger

1 vote
3833 views
Cuban Hamburgers

Cuban Hamburgers by Henry Moline

Slices of Ham, Pickles, 4 tbsp. Mayonnaise, 1 tbsp. Spicy Mustard, Pressed Garlic, Salt

1 vote
1815 views
Matcha Tofu Muffins

Matcha Tofu Muffins by Robert-Gilles Martineau

150 g (no need to press waterout), Egg: 1, teaspoon, cook method: Bake, cuisine: Japanese

1 vote
1930 views