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BellaOnline's Japanese Food Editor

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Vegetable and Soybean Dishes

Tofu, soybeans and vegetables are mainstays of Japanese cuisine.

Boiled Momendofu with Condiments Recipe star
Firm tofu withstands the light poaching in broth and makes a warm, healthful dinner. The condiments are key to enjoying this simple food.

Breaded Tofu Cutlets Recipe star
These breaded tofu cutlets are the vegetarian version of tonkatsu, breaded pork cutlet.

Hiyayakko Tofu with Condiments Recipe star
Usually a summer dish, fresh silken tofu is a cool, no-cook meal or appetizer. The condiments enhance the light flavor of the soybean curd.

How to Grow Daikon Sprouts Kaiware Daikon star
These wispy radish sprouts have a pepper bite that is a nice addition to hand roll temaki sushi rolls and salads.

Konnyaku Kinpira Recipe star
Made from the corm of the konjac plant, konnyaku is rich in fiber with virtually zero calories. Kinpira is a style of simmering ingredients in a soy-mirin mixture.

Natto Fermented Soybeans star
Fermented soybeans are made into various food products, but natto is a distinctively pungent Japanese food with a dubious reputation.

Scrambled Tofu Recipe star
Tofu makes a delicious, high-protein, vegetarian scramble. Serve this traditional Japanese dish with or without steamed rice.

Sweet Kabocha Japanese Pumpkin Recipe star
Kabocha is a Japanese winter squash prized for its naturally sweet flesh. Nutrient-rich and flavorful, kabocha is prepared in a variety of delicious ways but the simplest and most popular is this recipe for Sweet Kabocha simmered in a light soy-sugar sauce.

Tofu Nuggets with Citrus Ponzu Sauce star
Tofu nuggets make a great appetizer, snack or light meal. Fresh ponzu sauce is much better than bottled and easy to make with ingredients you have in your pantry.

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