Yuzu Ponzu can be used in many ways in your daily meals. One really easy way is to use it as a dressing. You can make this recipe with any type of cabbage and if you don't have carrots you can always leave that out and add more cabbage.
This simple dish is enjoyed by many people in Japan. Soft silken tofu can be eaten straight out of the pack with soya sauce or Yuzu Ponzu. Enjoy cold or room temperature Tofu as a side dish to your meals.
This easy sea vegetable salad is the perfect side dish to your daily meals. Ponzu is a soy sauce-based vinegar dressing, our ponzu contains fresh organic Japanese Yuzu citrus juice. Yuzu is a Japanese citrus fruit, used in many Japanese cuisines as a secret ingredient, different from lemon or lime, yuzu has a very unique flavour which blends beautifully with soya sauce.
Ponzu is a soy sauce-based vinegar dressing, our ponzu contains fresh organic Japanese Yuzu citrus juice. Yuzu is a Japanese citrus fruit, used in many Japanese cuisines as a secret ingredient, different from lemon or lime, yuzu has a very unique flavour which blends beautifully with soya sauce.
This is a salad version of a traditional gazpacho cold soup, with all the usual veg - tomatoes, cucumber, pepper, chilli & celery. Salting the tomatoes & cucumber draws out some of their juices that then forms part of the dressing. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We've added maftoul, but couscous, quinoa etc will all work well.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Sweet and tart, our Raspberry ACV is a great addition to your salad dressing, you can drizzle it on it's own or mixed with some olive oil like in this recipe.
This is my take on Fatteh.....baked aubergine, roasted chickpeas, gluten free pitta , garlic lemon tahini yoghurt, cumin, parsley and sumac. I worked with a Palestinian client for four years, learning his family recipes and introducing him to my recipes. This is one (of many) I learnt during that time. I changed it a little by roasting the chickpeas in a little extra virgin olive oil and salt. They take on a lovely golden colour and become slightly crunchy. Get all of your ingredients ready in bowls around your plate and then stack it up!
Argan oil has a taste like no other. It's distinctive flavour is a perfect match for ripe small tomatoes and fragrant za'atar. This is a dish where the combination of the ingredients is so perfect that every element shines.
This umami rich dish can be enjoyed as a starter, side dish or a light dinner. It is very common in Japan to eat tofu straight out of the pack. The plain tofu goes perfectly with the miso dressing, use the extra sauce in other asian dishes.
Nicky’s delicious mushroom.Simply slather them with this deliciously rich sweet white miso & red peppercorn oat cream sauce and you’ll forget completely that they are also healthy and good for you too
Sweet White Miso is a paste which can be used on various dishes both sweet and savoury. Grilled, pan-fried, oven baked or steamed, this paste has a very rich sweet and savoury taste which will bring out the umami in your creations.
This delicious Japanese seaweed salad makes a nice change to the usual lettuce salad and the dressing is something special!
This multi purpose tofu sauce is excellent with crudites, thinned as a salad dressing or as a pasta sauce. Most people would not realise that it was dairy free unless told. It is simply delicious!
The secret of a good Pad Thai is to make a sauce that has a good balance of sweetness and sourness. Here I have combined lime juice, tamarind and rice malt syrup to make that delicious contrast between sweet and sour.
This Japanese salad is delicious and tangy from the Umeboshi Puree, contrasted with the deep savoury flavour of the sea vegetable Dulse.
This mushroom salad has a wonderful zesty finish from the classic Japanese citrus fruit, Yuzu.
Dark green leaves of the sea are loaded with such a broad spectrum of nutrients that are not readily available from land vegetables.
Hijiki brings a nice twist to this delicious summery salad. The use of Quinoa means it could even be a light lunch rather than just a side.
Here's a great alternative way to enjoy your favourite Antipasti ingredients. The addition of Silken Tofu balances the vibrant flavours from the Antipasti.
Purple-red organic dulse with its soft texture and naturally rich savoury umami flavour is the most popular Atlantic sea vegetable. Many people enjoy chewing dried dulse as it is a very salty snack.
Sisters Jasmine and Melissa Hemsley consult about and cook nourishing foods for their London based wellbeing company Hemsley & Hemsley.
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.
The delicious nutty sesame sauce in this recipe also tastes great with broccoli, potato, tofu and spinach.
With its attractive appearance and fresh flavours, this salad perks up wilted appetites in mid-summer.