Simmered Dish Of Salt-preserved Leafy Vegetable A Must In Niigata

Simmered dish of salt-preserved leafy vegetable a must in NiigataJapan is blessed with a myriad of food cultures and numerous dishes rooted in the locale that come from all over the mountainous island, stretching north and south.
These local favorites, however, are at risk of vanishing as they are becoming increasingly difficult to hand down at home and also within farming and fishing villages due to the aging population and other factors.

Pork And Vegetable Gyoza

Pork and vegetable gyozaSay sayonara to boring starters. This Japanese classic is the perfect freezer-friendly standby.

250g pork mince
3/4 cup thinly sliced Chinese cabbage (wombok)
1/2 small carrot, finely grated
1 green onion, thinly sliced
2cm piece fresh ginger, peeled, grated
1 garlic clove, crushed
2 teaspoons soy sauce
1 teaspoon hoisin sauce
1/4 teaspoon sesame oil
275g packet gow gee wrappers
1 tablespoon vegetable oil
Thinly sliced green onions, to serve

Korean ‘namul’ Offers Tasty Vegetable Medley

Korean ‘namul’ offers tasty vegetable medleyCooking expert Kentetsu Koh’s biggest inspiration in the kitchen is his mother, Eirin Ri.
An aspiring professional tennis player while growing up, Koh fondly remembers the kimchi stew and boxed lunches Ri used to make for him as he hurried to private training well into the night.

Tuna & Vegetable Nori Rolls With Salmon Roe

Tuna & vegetable nori rolls with salmon roeIngredients
2 nori sheets
1/2 Lebanese cucumber
1/2 small carrot, peeled
1/2 shallot, trimmed
160g-piece fresh tuna
1 tablespoon pickled ginger, drained
1 tablespoon salmon roe or caviar (optional)
Wasabi paste, to serve
Sushi soy sauce, to serve

Soba Noodle, Tofu & Vegetable Salad With Miso Dressing

Soba noodle, tofu & vegetable salad with miso dressingIngredients
270g dried soba noodles
200g snow peas, trimmed
1 large carrot, peeled, cut into matchsticks
2 tablespoons rice wine vinegar
1 tablespoon miso paste
1 1/2 tablespoons olive oil
2 teaspoons soy sauce or tamari (wheat-free soy sauce)
1 teaspoon finely grated fresh ginger
1 teaspoon Dijon mustard
1 teaspoon caster sugar
200g firm tofu
4 small radishes, thinly sliced
100g baby spinach leaves
40g (1/4 cup) sunflower seeds

Panasonic Indoor Vegetable Farm Offers More Opportunities For Farm-to-table Experience

Panasonic Indoor Vegetable Farm Offers More Opportunities for Farm-To-Table ExperiencePanasonic Factory Solutions Asia Pacific (Panasonic) retails locally-harvested produce from its indoor agriculture facility under the Veggie Life brand.
Extending commercial operations of Singapore's first licensed indoor vegetable farm, Veggie Life salad mixes are now available at selected local supermarket chains to offer customers a truly farm-to-table salad experience. In the last year, the indoor farm has also expanded its annual production capacity from 3.6 tonnes to 81 tonnes. It is on target to contribute 5% to Singapore's local production by FY2016 (*1).

Vegetable Donburi Recipe

Vegetable donburi recipeIngredients
1 1/3 cups SunRice Japanese style sushi rice
1 bunch broccolini, trimmed
150g button mushrooms, halved
1 large carrot, halved lengthways, sliced diagonally
1 tablespoon miso paste
2 tablespoons light soy sauce
1 tablespoon mirin seasoning
1 tablespoon caster sugar
6 eggs, lightly beaten
Sliced green onion, to serve

Vegetable Tofu Miso Soup

Vegetable tofu miso soupIngredients

10g sachet bonito soup stock
1/4 cup mirin
1 1/2 tablespoons salt-reduced soy sauce
1/4 cup white miso paste
115g baby corn, thinly sliced
150g oyster mushrooms, sliced
300g silken firm tofu, diced
2 x 200g packets fresh udon noodles
60g baby spinach