SHOKUTAKU 食卓 

Ingredients: Daikon Carrot salt Amazu sweet vinegar marinade (Vinegar: sugar = 1:1), a pinch of salt, Directions: Cut daikon and carrot thin strips Soak in salted water (water 500ml, salt 1 tbsp) for 30 minutes Drain and squeeze lightly Mix vinegar and sugar (or mirin), salt and mix with vegetables Note: With its celebratory red and white colors, it‘s called "kouhaku (red and white) namasu" and also an important dish in Osechi. Goes well with citrus - yuzu skin peel, etc.

Kabu (turnip) that resembles kiku (chrysanthemum flower) Ingredients: kabu = japanese turnip (small, round) yuzu citrus for flavor (optional) vinegar, sugar (or mirin), salt Directions: Cut off the top and bottom of the turnip, and peel the skin Cut downward in thin, vertical slices spaced 2 mm apart without cutting all the way through to the bottom. It is helpful to place the turnip between a pair of chopsticks and use them as a guide to prevent the knife from cutting all

Ingredients: Spqthetti Squash (based on 1 pound) Vinegar 6 tsp Sugar 3 tsp Salt 3/4 tbsp Sesame seeds Directions: Cut the whole squash...

Fried salmon marinated in vinegar sauce Ingredients: Salmon 2lbs Onion 1 Vegetables; Paprika, green pepper, carrot, etc. (optional) Hot...

Ingredients Salmon (cooked) Cucumber Vinegar (rice vinegar preferred) Sugar Salt Rice Sesame Directions 1. Cook rice (a little harder),...

Great in summer to consume lots of cucumbers Ingredients Cucumber Others (Any combination - egg, imitation crab, chikuwa, sesame, crushed...