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Greens with Japanese Vinaigrette

July 03, 2013

Lightly cooked greens add colour and freshness to a meal and this dressing enhances them perfectly.

Serves 4



  1. Wash the greens and remove any tough stems from the leaves. Fill a large pot half full with water and bring to the boil. Add the sea salt and as many whole leaves as will comfortably fit. Boil the greens until just tender (about 7 minutes for kale, a little less for other greens). When the greens are tender, immediately remove them from the pot and plunge them into a bowl of cold water to stop the cooking and hold the colour. Drain, gently squeeze out excess water, and thinly slice. (If the leaves are very large, cut in half lengthwise first.) Cook remaining leaves.
  2. Boil the carrots for 2-3 minutes, remove, and cool under running water. Drain and set aside. 
  3. In a small bowl, prepare the dressing by whisking together the sesame oil, vinegar, and shoyu.
  4. In a mixing bowl, toss the greens and carrots with the dressing. Place the mixture in a serving bowl, garnish with sesame seeds, and serve.


John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.

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