I must have been so used to the way how Japanese make their potato salad, I haven’t tried making others for a while. How do you like your potato salad to be done? In crunchy chunks, the smooth fluffy mashed ones or something in between? Japanese potato salad, poteto-sarada ポテトサラダ is that something in between – slightly dense but smooth and creamy.
Feeling as if you’re eating dry twigs? You aren’t alone. Because they have so many health benefits, I cook them a lot at home. But my children never like them, I guess it’s inevitable. Burdock roots – Gobo ごうぼ never looks tempting enough to eat. So, guess what I did last night?
Here’s another way to eat your soba noodles. No more slurping through dip sauce, instead toss them in a salad bowl together with some asian flavour of soya sauce and sesame oil dressing – a new, quick and easy, contemporary way to eat this all-time favourite.
“昔ながらのお母さんのおかず” – our mother’s old-fashioned side dish. Kinpira Gobo 金平ごぼう is definitely one of them. This traditional yet simple recipe is passed down by mothers from generation to generation. Japanese children are, of course, no stranger to it, they grew up eating Kinpira and I hope my kids too. One main ingredient used is Gobo ごぼう, also known as burdock root. This rugged-looking long stem obviously doesn’t look appealing in any way, but it is a hidden gem with many great nutrients. It has excellent anti-aging power and helps to improve allergy problems.