Horenso no goma-ae
This simple recipe for spinach or green beans makes a regular appearance at our dinner table. You can make it out of white or black sesame seeds. The flavor is the same. Lately, I've been using black seeds more often because of their reputed health benefits. You could say there's currently a "black food boom" in Japan. My method for cooking the spinach is easier and faster than the traditional Japanese method, and preserves vital nutrients as well.RECIPE

Komatsuna no ohitashi (stir fried mustard spinach)
As I describe in the ingredients section on the vegetable page, komatsuna is even healthier than spinach. The slightly bitter flavor and crunchy stalks hold up well to stir frying. Use minimal oil to quickly stir fry washed and roughly chopped komatsuna with 1 clove of garlic, salt, and red pepper to taste. As the komastuna gets hot, splash with sake and cover the skillet. This serves to quickly steam it, and to finish cooking without adding more oil. At the very end, add a few drops of sesame oil for flavor and a nice aroma.

Kabocha no Nimono (simmered pumpkin)
When I serve this dish, people can’t believe that something so simple could be so delicious. The key is to use kabocha, not regular pumpkin. I have tried to find anything to compare to kabocha’s sweet, almost chestnut like flavor and dense, rich texture, and I have not. RECIPE

Kabocha Tempura
Another way to enjoy kabocha is to prepare it as tempura. This is my absolute favorite way to enjoy kabocha, but I don't prepate it often for health reasons.

Savory Simmered Daikon
While bitter when raw, the flavor of daikon transforms, mellowing with cooking. My view of this humble vegetable changed when I was served a single hefty round, simmered in light stock, at a vegetable restaurant in Kyoto's Nishiki market. The expert preparation, while simple, yielded a rich flavor and buttery texture that was a revelation. I have since replicated this recipe at home. RECIPE

Nanohana no Karashi Miso-ae (rape blossoms with spicy miso sauce)
This is a popular spring dish that is served at elegant kaiseki restaurants, and can easily be made in the West because rape blossoms (sometimes called rapini) are readily available. Try to select soft pieces with flower buds. I was told that Nanohana used to be a rare and expensive ingredient, and therefore, the style of serving still follows the old tradition of small portions served in beautiful tableware. RECIPE