What are spring delicacies in Japanese cooking? Here are 6 popular springtime dishes.
01 of 06
Hinachirashi is a kind of chirashizushi (scattered sushi) for Japanese Girl's Day also called Japanese Doll Festival (early March). Colorful toppings represent the seasons of spring.
Most of these recipes use tuna, salmon, yellowtail, octopus and mackerel. Also try striped bass, tamago omelet, unagi, salmon skin, ikura, shrimp, spanish mackerel, squid, fluke, nori tempura, radish pickles, lemon slices and toasted sesame seeds, along with wasabi and pickled ginger.
02 of 06
It's a salad made with celery slices and boiled cabbage. Aburaage adds a nice texture to this salad. Aburaage is basically a deep-fried thin slice of tofu.
This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great. It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
03 of 06
Ichigo daifuku are Japanese daifuku cakes with strawberry and anko fillings.
There are many varieties of Daifuku, but it’s the same soft mochi exterior with different stuffing. During the spring time, Japanese confectionery shops sell this seasonal Daifuku with a whole strawberry as the filling, called Strawberry Daifuku (Ichigo Daifuku in Japanese). The combination of fresh soft mochi, sweet anko, and juicy and tart strawberry is a match made in heaven.
04 of 06
Nanohana is rapeseed plants which are widely eaten as spring greens in Japan when they come into bloom - February through March. Boiled nano hana plants are dressed with karashi mustard dressing (a mixture of soy sauce and mustard). Karashi” means mustard and “ae” means to combine, in this context.Continue to 5 of 6 below.
05 of 06
Cabbage is often cooked with canned tuna. It's a quick dish to make with spring cabbage.
A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself. In Japanese, “yasa” means vegetables and “itame" means stir fry.
06 of 06
New potatoes are called Shinjaga in Japanese and are in season during spring. New potatoes are often cooked whole.
Simmering potatoes in heavily salted water until the water runs completely dry give them extremely fragile, wrinkled skins that crisp up when subsequently roasted in a hot oven.