REHYDRATABLE SIDE DISHES
These rehydratable Japanese side dishes can be stored in room temperature for up to 2 years. Just pour hot water and wait for 15min. and they are ready to be served!
|KOMATSUNA NO OHITASHI
Komatsuna cooked with light dashi broth and mixed with sesame seeds and carrots. Komatsuna is traditional Japanese green leafy vegetable. It has tender, deep green leaves, flavor that resembles spinach but crunchier and less astringent taste.
Koya tofu is freeze dried tofu, believed to have been developed in the Edo Period. Koya tofu, fried tofu skin, spinach and carrots are cooked in a slightly sweet dashi broth. Koya-tofu has a spongy texture and it soaks up the dashi broth very well.
This Mapo Harusame uses healthy glass noodles made with mung bean starch, soy bean meat, koya-tofu, carrots and scallions. Seasoned with white soy sauce, miso and chili paste. It tastes similar to “Mapo Tofu” and goes well with white rice!