Delicious, Quick, Easy to Prepare Japanese Side Dishes

Come and visit our Japanese food blog this week to see all the great new side dishes that are quick and easy to prepare.   By far, my two favorites in this round of new side dishes are the kimchi natto (fermented soy beans) with shiso (perilla leaf) and kabayaki style (sweet and savory) chikuwa fish cake. I've also shared one of my favorite protein-packed desserts, extra soft tofu with a sweet and spicy ginger syrup.

Someone forward you this email? No Sweat! Sign up here to get your own If you're having trouble viewing this email, click here Follow Us Delicious, Quick, Easy to Prepare Japanese Side Dishes Come and visit our Japanese food blog this week to see all the great new side dishes that are quick and easy to prepare.   By far, my two favorites in this round of new side dishes are the kimchi natto (fermented soy beans) with shiso (perilla leaf) and kabayaki style (sweet and savory) chikuwa fish cake. I've also shared one of my favorite protein-packed desserts, extra soft tofu with a sweet and spicy ginger syrup. Judy Ung Japanese Food Expert Japanese Fusion Appetizer: Baked Avocado Cheese "Yaki" Cheese avocado "yaki" or bake, is a Japanese fusion appetizer of baked avocado cubes with mozzarella and parmesan cheese. It is gently seasoned with salt and black pepper. READ NOW Easy Side Dish of Chikuwa Fish Cake in a Savory Sweet Sauce Kabayaki style chikuwa fish cake is stir fried chikuwa seasoned simply with soy sauce and mirin to create a savory sauce with a hint of sweetness. READ NOW Spice Up Your Dinner with Kimchi Natto (Fermented Soy Beans) Appetizer of Korean kimchi (spicy nappa cabbage pickles) mixed with natto (fermented soy beans) and thin slices of green perilla leaf (shiso). READ NOW Try Tofu for Dessert: "Custard" Tofu with Ginger Syrup Soft silky tofu "custard" dessert garnished with homemade sweet and spicy ginger syrup. Very easy to prepare and refreshing Japanese dessert. READ NOW Featured Articles • Are You Getting the Best Results from Your Microwave? • 5 End of Summer White Wine Sangria Recipes • The Truth About Extra-Virgin Olive Oil • Southern Comfort in a Bowl: The Best-Ever Banana Pudding • 4 Out of the Box Lunchboxes • You'll Want to Guzzle This List of Beverage-Inspired Candy Recipes! • 9 Recipes that Make Beetroot Shine • Bacon Whiskey and Peanut Butter Amaretto in a Big Fat Elvis Shot Advertisement About Japanese Food  |  Follow Us You are receiving this newsletter because you subscribed to the Japanese Food newsletter. If you wish to unsubscribe, please click here 1500 Broadway, 6th Floor, New York, NY, 10036 © 2015 About.com - All rights reserved. Privacy Policy.

Classic Basil Pesto...and the Unusual Way Pesto is Served in Liguria!

Though there are actually many different types of pesto, the pesto sauce from the region of Liguria, made with basil, pine nuts, cheese and garlic, is the most famous worldwide, and with good reason: it can be made in just a few minutes, keeps well, and adds a burst of fresh, aromatic flavor to any number of dishes.

Someone forward you this email? No Sweat! Sign up here to get your own If you're having trouble viewing this email, click here Follow Us Classic Basil Pesto...and the Unusual Way Pesto is Served in Liguria! Though there are actually many different types of pesto, the pesto sauce from the region of Liguria, made with basil, pine nuts, cheese and garlic, is the most famous worldwide, and with good reason: it can be made in just a few minutes, keeps well, and adds a burst of fresh, aromatic flavor to any number of dishes. Danette St. Onge Italian Food Expert Classic Genoese-Style Pesto (Pesto alla genovese)   Making a large batch of pesto and freezing the extra is a great way to extend its rich, summery flavor into the start of chilly autumn days. READ NOW Pasta with Pesto, Potatoes and Green Beans   The mixing of two starches (pasta and potatoes) in one dish might seem odd, but this is a traditional way of serving pesto in Liguria. This satisfying one-pot dish is sometimes called "pesto ricco" (rich pesto) or "pesto avvantaggiato" (pesto with benefits!).  READ NOW Featured Articles • Are You Getting the Best Results from Your Microwave? • 5 End of Summer White Wine Sangria Recipes • The Truth About Extra-Virgin Olive Oil • Southern Comfort in a Bowl: The Best-Ever Banana Pudding • 4 Out of the Box Lunchboxes • You'll Want to Guzzle This List of Beverage-Inspired Candy Recipes! • 9 Recipes that Make Beetroot Shine • Bacon Whiskey and Peanut Butter Amaretto in a Big Fat Elvis Shot Advertisement About Italian Food  |  Follow Us You are receiving this newsletter because you subscribed to the Italian Food newsletter. If you wish to unsubscribe, please click here 1500 Broadway, 6th Floor, New York, NY, 10036 © 2015 About.com - All rights reserved. Privacy Policy.