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This ancient recipe brings together traditional ingredients favored by Greek cooks for centuries. Honey and vinegar blend to produce a sweet-and-sour sauce and the piquant theme is repeated in the garnish of capers, parsley, and lemon zest. This delicious dish makes for easy entertaining too--much of the work can be done ahead of time.
A fast food, Ocha-Zuke is a common Japanese snack to have after drinks and nibbles. In the Kyoto region, offering this dish to guests used to be a polite way of saying the party was over. The guests were expected to decline th eoffer and leave immediately.
Kaisou Salada is a fine example of the traditional Japanese idea of eating; look after your appetite and your health at the same time. Seaweed is a nutritious, alkaline food and rich in fiber. Moreover, it has a minute about of calories!
Azuki beans are commonly used in traditional Japanese desserts. This sweet soup for winter is eaten between meals as a snack, but never after the meal as it is quite filling.
Wild mushrooms are expensive, but, when reconstituted, the dried porcini have an intense flavor; so only a small quantity is needed. (Found in Vegetarian cookbook- nicola graimes)