For
many centuries, eating meat was forbidden in Japan due to its Buddhist
tradition, and shojin ryori, the traditional vegetarian meals served in
Buddhist temples, significantly influenced the cuisine of the time. This
influence is still evident modern Japanese food, with vegetables playing a big
part of both everyday home cooking and dining out.
The
concept of “ichi ju san sai” meaning “one soup and three side dishes” – miso soup
and three vegetable side dishes – accompanied by rice and a main protein such as
fish is regarded as a balanced meal in Japan.
At
the heart of Japanese cooking is the principle of “shun”, using ingredients
when they’re in season and therefore at the peak of their freshness and flavor.
Japan’s varied climate with its four distinct seasons allows for a wide range
of seasonal vegetables that are used in an extensive variety of appetizing
salads and side dishes - here's a selection of some of the most popular.
Kinpira Gobo
Kinpira gobo is a sweet and earthy-tasting
Japanese salad of braised gobo (burdock root) and carrot. It’s made by peeling
and julienning the root vegetables into matchsticks, sauteeing them lightly in
oil, and then simmering the vegetables with sugar, soy sauce, and mirin. This
salad is a bento box favourite, and also appears commonly in teishoku meals.
For a healthier version, the ingredients can be parboiled before frying, to
reduce the amount of oil needed for cooking. Finely sliced chili peppers are also
sometimes used to add heat to the dish–a perfect winter warmer!
Carrot & Daikon
Namasu
Namasu is a category of raw Japanese
salad made with uncooked vegetables and sweetened vinegar. Carrot and daikon
namasu is a popular version known for the remarkable color contrast between its
ingredients–the bright orange of the carrot and snow-white of the daikon. To
prepare the dish, vegetables are julienned then marinated in a mixture of rice
vinegar, sugar and salt for a few hours. This allows allow the sharp flavors of
the daikon radish and vinegar to mellow, and the texture of the ingredients to
soften.
Kiriboshi Daikon
Kiriboshi daikon is a Japanese vegetable dish of
finely cut and dried (“kiriboshi”) daikon that’s reconstituted with in with
ingredients such as aburaage (deep-fried and sweetened) tofu and finely sliced
carrot, and dressed with a mixture of mirin, sugar, sake, dashi and soy sauce.
Dried daikon is extremely healthy, providing a greater concentration of
nutrients and vitamins than fresh daikon, and can be used for cooking year
round.
Cucumber Sunomono
Sunomono is a broad term encompassing many
types of Japanese foods pickled in vinegar (“su”). Cucumber sunomono is one of
the most popular types, which also often comes mixed with kombu seaweed. To
make sunomono, fresh cucumber is thinly sliced and squeezed dry, then pickled
in a light vinaigrette of rice vinegar, soy sauce, and a bit of sugar. This is
a very refreshing and delicate dish that can be served along many types of
meals, and is a summertime favorite.
Horensou No Goma-ae
Goma-ae is a type of Japanese vegetable
dish where vegetables are blanched and then dressed with a sesame dressing.
This dish is typically served chilled or at room temperature. To make horensou
no goma-ae, fresh spinach is blanched, cooled, and squeezed of excess liquid,
then mixed with sesame dressing. This nutty, creamy and savory salad is a tasty
Japanese twist on a spinach salad.
Hijiki Carrot Salad
Hijiki is a wild variety of seaweed that
grows on Japan’s rocky coastlines. Although largely unknown outside of Japan,
hijiki has been an integral ingredient of the Japanese diet for many centuries,
and is very high in vitamins and minerals. Hijiki is sold boiled and dried and
needs to be reconstituted with water before cooking. It’s simmered with thinly
sliced carrot, aburaage tofu, lotus root, and konnyaku in dashi with a little
mirin rice wine and soy sauce, then cooled and served at room temperature.
Potato Salad
While
potato salad may seem like the quintessential Western salad, it’s also a
popular dish in Japan. Japanese potato salad has a distinct flavor that’s
noticeably different from Western potato salad, with more umami flavor and a
touch of sweetness. The secret ingredient is Japanese mayonnaise, which has a
thicker texture and richer flavor than Western mayo. Japanese potato salad may
also include other unusual ingredients like diced ham and cucumber.
Okra Aemono
Aemono to a type of Japanese vegetable
dish dressed with an uncooked dressing, and is a popular preparation technique
in Japan. Okra is a popular vegetable Japan, enjoyed for its unusual slimy
texture and many health benefits. To make okra aemono, okra is diced, then
seasoned with soy sauce and bonito flakes. The naturally sticky texture of the
okra mixes with the soy sauce to create a delicious coating with a unique
texture.
Komatsuna Ohitashi
Ohitashi is another popular preparation
technique for Japanese vegetable side dishes that features blanched green
vegetables such as asparagus, okra, spinach and komatsuna, native Japanese
mustard greens. The sliced and blanched komatsuna is dressed lightly in a
mixture of dashi, soy sauce, and mirin. The dish is typically garnished with bonito
flakes.
People
worldwide admire the healthy and nutritious nature of Japanese cuisine. With
its large and flavorful selection of salads and vegetable-based sides it's easy
to incorporate a little more color and fiber into your diet–be sure to look out
for these dishes while in Japan!
By Gurunavi