A fun salad with a zesty dressing.
Add Walnut Miso Paste to steamed, boiled or roasted vegetables to give a sweet-savoury and deep nutty flavour.
Red cabbage has lots of the good stuff and sauteing it makes a perfect side dish.
Each edible flower has its own flavour and use. Here is some information get you started.
Two Vegematarian favourites combined to make one awesome meal.
The sweetness of beetroot makes a special side dish or main.
This tastes similar to the Japanese dish ‘nasu dengaku’ but no deep frying is needed.
This eggplant dish is marinated in a sesame dressing and coated in fresh herbs.
Pressed cucumber pickles are gentle on the digestive system because they don’t use any vinegar.
If you feel like getting creative, roast up some vegetables and create a fancy looking stack.
This pickled Japanese radish can be added to salads, sushi or as an accompaniment to meals.
Homemade pickled ginger is TEN MILLION times better than the store bought stuff.
Bean shoots always go mushy after a few days but this recipe means that you can eat them whenever you want.
Kohlrabi is a strangely beautiful and radish-like vegetable with a buttery peppery taste. These pickles are delicious.
My first fermenting adventure! Carrots are tasty when pickled.