Notes about Recipes in this book

• Edamame shiso salad with yuzu vinaigrette

  • mjes on August 07, 2021

    Sometimes I am stubborn solely for the fun of being stubborn - refusing to use maple syrup as a sweetner unless I really want the maple flavor is one such case. Besides I already had a bottle of birch syrup open that I needed to use. My yuzu juice was from a bottle, not fresh, my shiso the Japanese purple variety. But with so many favorite flavors in a single salad there was no way this recipe would not be enthusiastically received.

• Miso soup with fennel and ginger

  • violi on January 01, 2019

    There is a step in the recipe of this soup that instructs you to strain the vegetables: mainly fennel and onions. I ignore this and allow them to get very soft and the soup gains a texture akin to traditional French -onion soup with a delicate but unusual flavor. I have made this many times and highly recommend it.

• Spicy ginger-French lentil soup

  • dinnermints on February 13, 2014

    This was really good. I used 3/4 tsp of chipotle powder instead of 1 tsp for my dude's sake. Also used about 1.5 cups leftover corned beef, and found that I didn't need to add any salt at all. Spice level was good, flavor was unique. And LOTS of flavor.

• Maccha poached eggs

  • violi on January 01, 2019

    This is a simple and fantastic recipe.

• Crispy, tangy tofu

  • dinnermints on August 25, 2017

    Pretty good, might make this again at some point. I could see where it would be good with silken tofu, but I used what I had on hand, which was extra firm tofu. I browned the crispy side for about 10min, and then on the other side for at least 5 minutes. The reduced sauce was delicious, although a bit overly tangy for my husband. I heated the leftovers in the microwave first, then broiled them for 4min or so until crispy again.

• Miso-orange-pepper roasted chicken

  • bohfive on July 03, 2014

    Just brilliant. This recipe has been made again and again - never fails to please & has happily spread throughout the extended family.

• Golden beets roasted in lavender salt

  • lils74 on April 11, 2019

    Made this recipe with a few alterations - I had some 'Provençal salt' which I'd never used as I found the lavender in it too pronounced for the things I used it for, so I used that in place of the lavender salt (it was salt, lavender and other French Provençal spices). I also used regular beets instead of golden, as it's what I had found fresh that day. I was really happy with the outcome - a really easy and delicious dish, practically no effort required. After eating part of it I added a squeeze of lime as I usually enjoy acid with my beets, but in the end concluded that it's best as is, with just the flavor from the herbs and an extra drizzle of olive oil as indicated.

• Galangal-brown sugar ice cream

  • violi on January 01, 2019

    This recipe is incredible. I would never modify it. If you want to blow the minds of everyone you know then track down the ingredients and make the effort for this one. It’s worth it.