Sunomono
A staple in many Japanese meals, Sunomono is a vinegar-based salad that often features thinly sliced cucumbers, wakame seaweed, and sometimes seafood like shrimp or octopus. With its tangy and light profile, it’s a palate-cleansing dish that complements richer main courses.
Hijiki Salad
Celebrating the ocean’s bounty, this salad is made from hijiki, a type of seaweed, simmered with ingredients like soybeans, carrots, and tofu. Rich in minerals, it’s a nutritious dish that embodies the Japanese principle of harmony with nature.
Potato Salad
A Japanese twist on the classic, this creamy salad combines boiled potatoes with ingredients like carrots, cucumbers, and sometimes ham. Bound together with Japanese mayo and a touch of mustard, it’s a comforting side dish often found in bento boxes.
Shiraae
A tofu-based salad, Shiraae blends silken tofu with a white sesame dressing. Often mixed with vegetables like spinach or green beans, it’s a delicate dish that showcases the subtlety of Japanese flavors.
Daikon and Carrot Salad
Featuring the crispness of daikon radish and carrots, this salad is often seasoned with a citrusy yuzu dressing or a simple soy-vinegar mix. Garnished with sesame seeds, it’s a refreshing dish that captures the essence of Japanese simplicity.
