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This is a great recipe for a quick lunchtime stir-fry. It uses broccoli and kale (or dark-leafed cabbage greens or spinach).
This is a great recovery meal with healthy soba noodles and nourishing kuzu broth.
This green tea dressing is ideal for over salads, steamed vegetables and pasta (to be used like pesto). Elegant flavours of green tea leaves with natural sweetness of cashew nuts create a great harmony. All the goodness of green tea is sealed in this dressing.
Deliciously simple, and simply delicious, this healthy dessert is also packed with natural fibre found in agar flakes.
This deliciously healthy dip gets its full-bodied flavour from dashi, the secret ingredient of so much Japanese food.
A popular autumn dish in Japan, this is a type of takigohan, where rice is cooked with seasonal vegetables.
The delicious nutty sesame sauce in this recipe also tastes great with broccoli, potato, tofu and spinach.
This recipe is a take on Agedashi Tofu, a very popular dish in Japan.
Gluten free recipe with mineral rich sea vegetable hijiki. Hijiki is known to be a good source of iron, calcium and magnesium.
Udon and lomein noodles go especially well with this popular sauce, and soba noodles taste good with it too. This version of the recipe is simply garnished with spring onions, but try topping the noodles and sauce with steamed vegetables.
Vary the vegetables according to seasonal availability. Fresh peas, sweetcorn, red and green peppers and radishes are all tasty and colourful variations for this dish.
This classic Japanese soup is commonly served at New Year, but can be enjoyed all year round.
A tasty tonic to stimulate the circulation and create a warm, relaxed feeling. Serve hot on cold winter days, or refreshing and chilled in the Summer.