Walk into any tofu shop in Japan and you'll see okara. It is the fiber-rich pulp left after making soymilk. Sometimes it's free; other times there's a nominal charge. In the West, most producers throw it away because there's no market demand. Textbook mottainai: wasting the inherent potential of a resource. This recipe puts an end to that.
Karaage represents one of Japan's most beloved comfort foods—crispy fried chicken found everywhere from convenience stores to izakayas. It's also what I knew I would miss most as I started my transition to a plant-based diet just over a year ago.
Knowing this, I set a challenge for myself: make non-meat versions of my favorite foods that rival—if not beat—the original. This plant-based adaptation delivers. From the signature crunchy exterior to the juicy interior, it checks all of the boxes.
In the depths of winter, when the earth rests beneath frost and gardens lie dormant, citrus fruits offer a reminder that even in the coldest season, sweetness persists. This recipe for Mikan & Orange Gelée with Mint honors the Japanese principle of kisetsukan (季節感), the deep awareness of season. Kisetsukan is imbued with the Buddhist understanding of impermanence, reflected in the translucent beauty of this gelée, inviting us to pause, take in its natural beauty, and appreciate what is fleeting.
The name of this technique — ohitashi — is derived from the Japanese verb hitasu (浸す), meaning to soak. It was first documented during the Sengoku period (1467-1615) as hitashimono: "soaked things." Bok choy's mild, slightly sweet flavor allows it to harmonize with other ingredients without overpowering them. That, along with the textural variation of its stems and leaves, makes it particularly well suited for this method.
When most people think of sushi, they instantly envision perfectly sliced bite-sized pieces of raw fish draped over warm rice seasoned with vinegar, sugar, and salt. Soy sauce and wasabi served on the side as a matter of course. But what if I told you that there is a rich history of sushi made exclusively from vegetables in Japan?
This sautéed spinach with shimeji mushroom recipe exemplifies the Japanese idea ishoku dogen (医食同源): food and medicine share the same source. The simple preparation transforms humble ingredients into a nourishing side dish that supports your body's natural vitality, providing essential iron, B vitamins, while delivering satisfying umami depth in every bite.
Dressing and preserving foods with vinegar has been a staple of Japanese cuisine since the Nara period (710-794 CE), when Buddhist monks brought vegetarian cooking practices from China and adapted them to Japanese ingredients and sensibilities. Originally such dishes were referred to as hashi-yasume (箸休め), or "chopstick vacations," which was a nod to their role as a palate cleanser between richer courses. As part of the ichiju issai format they continue to play a similar role, balancing the sweetness of steamed rice and the saltiness of miso soup.
This is a simple recipe for kombu dashi, with zero-cooking involved. It does require patience, however: the steep time is 24 hours. If you are in a pinch this isn't going to be your go to recipe. That aside, it lasts for three days in the refrigerator. With minimal planning you can get this started and it will be ready to go by dinner time the following day.