Nasu to ebi no karashi-gomaae / eggplant and prawns in Japanese mustard sesame dressing

A great combination of eggplant and prawns for a neat little side dish. Karashi mustard adds just enough bite to spice up rich sesame dressing.

Nasu to kyuri, myoga no sunomono / Japanese eggplant, cucumber and ginger bud in rice vinegar dressing

A refreshing summer trio! The zesty aroma of a Japanese myoga ginger bud adds a great accent to this sunomono.

Kabu no ebi-ankake / Japanese turnips with thickened prawn sauce

A very soothing dish. Soft, juicy kabu turnips and naturally sweet prawns make a tender twosome, and the distinctive taste and aroma of mitsuba add just the right accent. Ginger gives a refreshing note.

Nagaimo to okura no ume-ae / Chinese yam and okra with pickled plum

A little summer dish for your good health. Nagaimo and okra, both loaded with mucin to protect your immune system, are paired with umeboshi, yet another traditional health food.

Nasu no agebitashi / deep-fried eggplant in light broth

A heavenly creamy and juicy eggplant dish for summer. Okra makes marinade broth thick and smooth, while grated ginger clears away the oiliness of eggplant. Since eggplant is deep-fried, a small amount is very satisfying.

Ebi to soramame no shiraae / prawns and fava beans in tofu dressing

A golden combination of sweet prawns and softly bitter fava beans dressed with tofu dressing and a hint of sesame for a delightful aroma. 

Yakinasu no akadashi / red miso soup with grilled eggplant

The concentrated taste of grilled eggplant goes great with the strong flavor of red miso soup. Sliced myoga Japanese ginger buds are packed with aroma and flavor, and instantly turn the spotlight on this simple combination.