No-cook
7 recipes
Yuba Sashimi: Chilled Fresh Soy Milk Skin from Kyoto and Minobu
Fresh Japanese yuba served cold, as sashimi. How to drain, unmold and cut sashimi yuba, spoon kumiage yuba, grate wasabi, and keep it at 50°F or below.
Jhalmuri: Bengali Puffed Rice Snack with Mustard Oil (Jhal Muri)
How to make jhalmuri (jhal muri), the no-cook puffed rice snack of the Bengali table, with chanachur, boiled dark chickpeas, fresh vegetables, lime and food-grade mustard oil. Covers the mixing order, choosing ingredients, regional differences and common questions.
Ise and Tsu Hanpei Salad: Mie's White Half-Moon Fish Cake with Bonito Dressing (Hanpen)
A simple salad from Ise and Tsu in Mie Prefecture, Japan: a purchased ready-to-eat hanpei fish cake, cut into cubes and plated with hand-torn lettuce, cucumber matchsticks and diced tomato, then dressed with Japanese-style dressing mixed with bonito flakes. Covers how the regional half-moon hanpei differs from Kanto's airy hanpen and the grey kuro-hanpen, how to shop, and why product labels decide storage and allergen questions.
Hiyayakko: Japanese Cold Silken Tofu with Bonito Flakes and Green Onion (冷奴)
How to make hiyayakko (冷奴), a no-cook Japanese plate of chilled silken tofu, in a single-serving version: 100 g silken tofu cut in half, topped with a pinch of shaved bonito flakes and sliced green onion, and finished with 1 teaspoon of Kikkoman Basic Okazu Tsuyu. Covers the ingredients, the one-step method, what this version leaves out, and common questions.
Harðfiskur: How to Eat Icelandic Dried Fish with Butter
How to serve harðfiskur, Iceland's dried fish, the way it is commonly eaten: torn into pieces with a little butter alongside. Covers the fish species and salt differences between products, what to check on the label, how to tear hard or softened pieces, and the background of a preserved food that is now a snack, travel food and part of the Þorri table.
Sashimi: A Three-Fish Platter, Cut Fish by Fish (Sashimi / 刺身)
How to make a home sashimi platter for three with salmon, a white fish and a richer fish, 100g each, on shredded daikon with wasabi, sushi ginger and soy sauce. Covers how to read raw-eating labels, keeping fish cold, why salmon and white fish are cut at different blade angles, what wasabi and soy sauce cannot do against parasites, and how sashimi differs from sushi.
Halo-Halo: Filipino Shaved Ice Dessert with Layered Mix-ins
How to make halo-halo, the Filipino shaved ice dessert, for 4 glasses with no cooking. Covers the layering order of sweet beans, fruit and jelly, how much evaporated milk to pour, how to choose ube, leche flan and pinipig, honest substitutions, and why it is served in layers and mixed at the table.