Ingredients, dishes and drinks from Japan by Ad Blankestijn

Monday, October 29, 2012


Soused greens. おひたし。

Parboiled green vegetables, soused in dashi with soy sauce and mirin, and served chilled.

The vegetables can be spinach (horenso), Chinese cabbage (hakusai), mustard spinach (komatsuna), garland chrysanthemum (shungiku) and even bean sprouts (moyashi). Sometimes other ingredients are added as well.

Nibitashi of Komatsuna, Jako and Abura-age
[Ohitashi of Komatsuna, Jako (small fish) and Abura-age, photo Ad Blankestijn]