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Home ► Recipes ► Seasons

Spring

Spring is a time of renewal, and many of us focus on eating healthier, lighter dishes. Blossoms and new shoots remind us of the possibilities that lie ahead. The tender shoots and greens appearing in the markets inspire a lighter touch. Spring is also a time to renew our relationships, and many of the recipes here make perfect gifts to express affection to our loved ones, family, friends, and coworkers. As the days lengthen and the weather warms up, this collection of lighter dishes will match the brightening Spring.

  • Eton Mess (Strawberry Meringue Trifle)
  • Miso Salmon
  • Pappa Al Pomodoro (Tomato Bread Soup)
  • Vegan Nikujaga
  • Hot and Sour Soup
  • Japanese Pickled Cucumber (Shiozuke)
  • Chocolate Chia Pudding
  • Agedashi Tofu
  • Vegan Pho
  • Kenchinjiru (Vegan Japanese Soup)
  • Chocolate Filled Mochi
  • Strawberry Mochi (Ichigo Daifuku)
  • Best Burnt Basque Cheesecake
  • Shōgayu (Ginger Tea)
  • Chawanmushi (Japanese Steamed Egg)
  • Teriyaki Salmon
  • Crab Omelette (Kanitama)
  • Pickled Carrots and Daikon (Kohaku Namasu)
  • Japanese Tofu Steak Recipe
  • Atsuage
  • Chinese Tomato & Egg Stir-Fry
  • Teriyaki Tofu
  • Pho Tai Nam (Vietnamese Noodle Soup)
  • Shirataki Yakisoba
  • Miso Butter Salmon
  • Onsen Tamago (Hot Spring Egg)
  • Perfect Boiled Eggs
  • How to Make Miso Soup
  • Shrimp and Grits
  • Vegan Okonomiyaki
  • Arroz Caldo (Chicken Porridge)
  • Uni Pasta (Japanese Sea Urchin Spaghetti)
  • Best Eggs Benedict
  • Pain Perdu (French Toast)
  • Oyster Rice (Kaki Meshi)
  • Samgyetang (삼계탕)
  • Cabbage & Chicken Stew
  • Shiromiso Tonjiru (Pork and White Miso Soup)
  • Niku Miso
  • Braised Lamb with Israeli Couscous
  • Vegan Chocolate Cookies
  • Almond Butter Toffee

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Marc Matsumoto

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I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

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