Proud Member of the
National Association
for Specialty Food Trade |
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Japanese dishes should be delightful to the eyes as they must be tasteful as well. Take special care in selecting tableware and arranging the food in an attractive manner. Try to vary the shapes, colours, and materials of your tableware according to what you intend to serve, and try to bring forth a seasonal sense. Hidemi would now like to introduce our wonderful recipes to add a touch of style to your table. By using any one of our confectionery items or the hottest food stuff in Japan, we can suggest a hint of what can be best served to complement any type of occasion.
:::Spinach with Sesame Dressing:::
Spring has arrived and people must be eager to spend more of their time outdoors. In the fields of Japan we can feel the presence of spring as various types of plants and flowers begin to make their appearances. In particular, NANOHANA is visually beautiful and is very tasting as well. We wish to use NANOHANA for this occasion, but at this moment it is too difficult a task to obtain NANOHANA in Toronto, Canada. Therefore, we would like to use spinach. It is well known that spinach is one of the healthiest plant to consume, and will make a good substitute for NANOHANA.
***To make it more delicious***
Do NOT boil spinach too much, and fully squeeze water from spinach to avoid the taste of dashi from becoming thin. Then sesame seeds are carefully roasted - do not burn.
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 Ingredients:
1 Bunch (7oz) Spinach
Pinch salt
[Sesame Dressing]
4 Tbsp white sesame seeds
1 Tbsp sugar
3 Tbsp soy sauce
1 2/3 oz dashi / basic stock
Directions:
1. Wash spinach thoroughly, especially the stems, and parboil in ample, lightly salted water until just tender. Then rinse in cold water, and let soak for 10 miniutes.
2. To make sesame dressing: toast sesame seeds over low hear until brown, and grind in a mortar until the seeds are half-ground. Add seasonings and dashi, and then mix.
3. Squeeze water from spinach, and cut into 1 inch lengths.
4. Dress spinach with sesame dressing.
To make Dashi / Basic stock
Ingredients (Makes 4 u.s cups while 1 2/3 oz dashi is needed for this recipe)
3 u.s cups water
4-inch(2/3oz) konbu kelp
1 handful (2/3-1oz) dried bonito flakes
Directions:
1. Wipe konbu kelp lightly with a well wrung damp cloth to clean.
2. Place water and konbu in a soup pot over medium heat. Remove konbu just before water reaches a boil.
3. Add bonito flakes and let them sink to the bottom, strain through a cheesecloth lined sieve.
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[Related products]
Click here for information on 'White Sesame Soybean'.
[Related health information]
Click here for information on 'The Story of GOMA / Sesame'.
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