Vegetable Soup

Daikon marinated in Shio-Koji

Vegetables with Tofu Sauce

Japanese Tabbouleh

Vegetable Soup

  • Kombu
  • Mushroom (shimeji)
  • Tomato
  • Cabbage
  • Celery
  • Onion
  • Carrots
  • Salt to taste
  • Water

Daikon marinated in Shio-Koji

  • Daikon, thinly sliced
  • Shio-Koji (Nijiya) **
  • Lime or Lemon Juice
  • Parsley or Cilantro for garnish

Vegetables with Tofu Sauce Any combination of vegetables; bitter spring greens, such as Shungiku, dandelion, Kale, collard green etc (blanch), with mushrooms (sauté), cauliflowers(blanch), onions (sauté) etc.


For Tofu Sauce

  • 1 medium Tofu
  • 2 Tablespoons White Miso (I like chickpea miso.)
  • 1 Tablespoon Tahini
  • 1 Tablespoon Ume-Vinegar
  • ½– Tablespoon Mirin
  1.  In a blender/food processor, combine all the ingredients and blend until creamy.
  2.  Preheat the oven to 350F.
  3.  Pour the Tofu Sauce over the vegetables of your choice.  Bake for 10 to 20 minutes.


Japanese Tabbouleh

  • 1 cup cooked bulgur or quinoa
  • ¼ cup Red radish, thinly sliced
  • ¼ cup Corn
  • ¼ cup Peas
  • ½ cup Green string beans, sliced in 1inch long pieces
  • ½ cup Carrot, diced
  • ¼ cup Celery, diced
  • Roasted pumpkin seeds

Umeboshi-Parsley Dressing

  • 2 umeboshi plums, pit removed or 1 TBLS umeboshi paste
  • 1~2 tablespoon parsley
  • 1 tablespoon onion, minced
  • Spring water
  • Olive oil as garnish
  • Ume-vinegar to taste
  1. Blanch the vegetables in the following order, then remove and drain; Boil the corn for 1 minute, then the string beans for 1 ½ to 2 minutes, then the peas for 1 minute, then the carrots for 1 ½ minutes, the celery for 1 minute, finally the red radish for 1 minute.
  2. Place the quinoa, vegetables and roasted pumpkin seeds in a mixing bowl.
  3. For the dressing place the umeboshi paste in a food processor.
  4. Add the onion and parsley.  Puree all ingredients.  (or you could mix the ingredients by hand.)
  5. Pour the dressing over the salad and mix thoroughly.


Recipes copyright © Fumi Arao

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