Traditionally, the buckwheat noodles are consumed by dipping them in a bowl of soy-sauce-based dip. People in Japan usually eat them in summer because both noodle and dip are served cold. They are a typical summer food called Zaru Soba.

I like this combination of the buckwheat noodles and the edamame. It’s substantial enough that it makes a meal, yet very low in calories. If you are on diet, lose the fried tofu and substitute the dressing with a Japanese sesame dressing.

Guys, if your wife put this much effort to make your lunch, you should buy her a ring or something. My word! That’s a lot of work, or I should say labor of love. Traditionally, a Japanese wife would prepare a bento for her husband before he goes to work, but this is becoming a dying tradition. It’s too much of a hassle for young wives to do such a thing. People are more practical these days. It’s easier and more cost effective to buy a bento at a convenience store. Going out to lunch with colleagues is more common.

While Sushi, Tempura, and Sukiyaki are the typical dishes served in Japanese restaurants outside the country, walk a street in Tokyo and you will find tons of different foods to eat. I love to just walk and drop in to a restaurant whenever I find something that appeals to me. When I’m done, I walk again and look for something else I want to eat. In Tokyo, there are so many eateries within a mile radius, it is hard to decide what to eat.
The video shows the enormous selection of foods, but what’s with the doll?

Oh my! An incredible variety of bentos. I would be in hog heaven in stores like this. Each bento is beautifully assorted with a variety of ingredients. This is what makes a bento so appealing – a colorful combination of foods in a box. It’s like a full course meal put together. Every one of those is speaking to me… choose me, choose me! Not being able to pick just one, I would probably end up buying several if I were there.

By KC Kudra

There are many types of rice salad. In general, rice salad has a thin dressing, rice, and vegetables combined. You may have something simple like white rice, cucumbers, and vinaigrette, or you can have something more complex with sun-dried tomatoes, walnuts, papaya and feta cheese. You can combine almost anything together in a rice salad that you want.

Wild rice is also used to make tasty salads, often combined with meat of some kind, sweet grapes, nuts and a light dressing. Rice salads can be made ahead of time, but reserve most of the dressing until just before serving so the rice does not get mushy.

This recipe is a little different. It uses sweet rice, also known as sushi rice. You can find it in Asian markets. Sushi rice is sticky when it is cooked and it has a slightly sweet flavor. The rest of the ingredients are commonly used in sushi dishes. The entire salad has a wonderful Japanese flavor. If you like sushi, this salad will be a hit. It makes a wonderful lunch or even a light dinner. Alternatively, you can use it as a side dish.

Recipe for Sushi Rice Salad

This unique twist on rice salad will be an instant hit.

What You Need

• 1/2 cup short grain sushi rice
• 3/4 cup plus 1-1/2 Tablespoons water
• 1/4 cup seasoned rice vinegar
• 1 Tablespoon sugar
• 1 teaspoon salt
• 1 medium carrot
• 1-1/4 teaspoons wasabi paste
• 1-1/2 Tablespoons vegetable oil
• 1/2 large seedless cucumber, peeled, halved, cored and chopped
• 3 scallions, thinly sliced on the diagonal
• 3 Tablespoons Japanese pickled ginger, drained, sliced and coarsely chopped
• 1 Tablespoon sesame seeds, toasted
• 1 avocado
• 8 fresh shiso leaves (optional)
• 1 (6 inch) square toasted nori, cut into thin strips with scissors

How to Make It

Rinse the rice in several changes of cold water until the water runs clear. Drain in a colander for 30 minutes.

Place rice and 1-3/4 cups of water in a saucepan and bring it to a boil. Cover and simmer for two minutes. Remove the rice from the heat and let it stand, covered, for 10 minutes. Do not lift the lid.

While the rice finishes, bring the vinegar, sugar, and salt just to a boil in a very small saucepan. Stir it constantly until the sugar dissolves completely. Let it cool 2 minutes.

Spread the rice in a large shallow pan. Sprinkle it with the vinegar mixture and toss it with a wooden spoon.

Using a vegetable peeler, shave thin lengths from the carrot. Cut the slices diagonally into strips 1/4 inch wide.

Whisk the wasabi, the remaining 1-1/2 tablespoons of water, and oil together in a bowl. Add the rice, carrot, cucumber, ginger, scallions, and sesame seeds. Toss gently.

Cut the avocado in half, remove the pit, and peel it. Cut crosswise into slices 1/4 inch thick.

Arrange 2 shiso leaves (if you are using them) on each of 4 plates. Top with the avocado and rice mixture and sprinkle with nori strips.

Serves 4.

Serving easy party appetizers will help make your party memorable and fun. Everyone loves to eat when they go to a party. Try to include a cold appetizer recipe or two so you do not spend all night in the kitchen. Cold recipes can often be made ahead of time.

EasyAppetizerRecipes.net – You Make the Appetizers, We Help You Make Them Delicious

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