japanese potato salad

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I’ve been doing a lot of food blog surfing lately and stumbled upon a number of great Japanese home-cooking blogs. These are the foods that I miss the most — not sushi and the basic American-friendly foods you might find in the Japanese restaurants around here. The foods I miss are the ones that my friends’ mothers would serve us when they had us over for dinner. The mother in one household that my sisters and I visited often was a wonderful cook — I have great memories of the amazing dishes she would serve us. Before my parents moved away from Japan permanently, they had us all over for a farewell meal and she prepared all of my favorite dishes, included potato salad bread. I know, it’s starch on starch, but it was absolutely amazing.  Continue reading

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cyprus village salad, with a twist

My favorite salad used to be a Cyprus-style cabbage salad. I now tend to steer towards lettuce salads with lemon, balsamic, etc., but I still really enjoy this one. It’s very simple to make and there are endless variations. You need shredded cabbage and some other veggies of your choice–I usually use tomato, cucumber, and celery. Today I added green peppers, sweet peppers from my garden, shredded carrot, and parsley. The dressing is very basic, but bright and fresh: olive oil, fresh squeezed lemon juice, and salt. For a single serving salad, I’d use at least half a lemon. The more lemon, the better! Again, for variety today, I made it Ajmer-style by adding a dash of cumin. Ajmer was my favorite Indian restaurant in Japan and they’d always bring out a cabbage salad with some cumin as a starter.

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