Adzuki beans are a staple in Japanese cuisine. They can be found as much in savory dishes, for example with rice, or in desserts. You may have already tasted or seen red bean ice cream in Japanese restaurants. This one is a popsicle version, a very refreshing summer dessert.
Japanese have consumed seaweed for centuries, either in salads or in soups, as in this recipe. The wakame-type seaweed used here is loaded with health benefits. So this is a great way to increase your fiber, calcium and iron intake.
Miso is a fermented soy bean product that is used to flavour soups and sauces. On its own, it’s incredibly salty and somewhat yeasty, but it brings a powerful umami note to dishes. This miso broth makes a great snack on its own, as a side like you might find on the edge of a Japanese meal, or you can add your favourite vegetables and seafood for something more hearty. I suggest nori and enoki mushrooms.
Soy forms the basis of many Japanese dishes, whether it’s as miso, natto, edamame, or soy sauce. Another soy product, tofu, is probably the second most familiar, after soy sauce. It comes in different textures and preparations making it incredibly versatile. For a healthy spin, you can try this baked version. It’s full of wonderful aromatics and makes a great vegetarian option or appetiser.