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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.

  • Aromatic ginger scallion oil takes this easy pan-fried chicken with crispy skin to the next level.
    Crispy Chicken with Ginger Scallion Sauce
  • Miso butter glazed salmon steamed on a bed of sweet vegetables.
    Miso Butter Salmon (Chan Chan Yaki)
  • This delicious plant-based Okonomiyaki is loaded with cabbage, scallions and shiitake mushrooms.
    Vegan Okonomiyaki
  • Tangy Hot and Sour Soup in an earthenware bowl.
    Hot and Sour Soup
  • This mouthwatering bowl of Arroz Caldo (Filipino Chicken and Rice Porridge) is garnished with chicken cracklins, crispy garlic, a soft boiled egg, scallions, and Calamansi.
    Arroz Caldo (Chicken Porridge)
  • Steaming chicken between layers of cabbage with onions, garlic, tomatoes and bacon makes this chicken stew easy and delicious!
    Cabbage & Chicken Stew
  • Based in Buddhist monk cuisine, Kenchinjiru is a vegan Japanese soup that's loaded with veggies and tofu in a savory shiitake mushroom stock.
    Kenchinjiru (Vegan Japanese Soup)
  • These quick pickled carrots and daikon are a traditional part of a traditional Japanese New Year's meal, but they make for a great side salad or condiment for your favorite sandwich.
    Pickled Carrots and Daikon (Kohaku Namasu)
  • Takenoko Gohan (Bamboo Rice)
  • Juicy sweet tomatoes stir-fried with creamy scrambled eggs over a bowl of rice.
    Chinese Tomato & Egg Stir-Fry
  • Noone will ever guess these decadent chewy chocolate chunk cookies are plant-based. Best of all, this vegan chocolate cookie recipe comes together in minutes.
    Vegan Chocolate Cookies
  • Niku Miso
  • This vegan plant-based pho is so simple and yet the umami-packed mushroom broth is loaded with all the trademark flavors of traditional pho.This vegan plant-based pho is so simple and yet the umami-packed mushroom broth is loaded with all the trademark flavors of traditional pho.
    Vegan Pho
  • How to make a perfect Eggs Benedict, with ham, avocado and a poached egg slathered with a citrusy Hollandaise sauce.
    Best Eggs Benedict
  • Creamy uni pasta with spaghetti, garnished with fresh uni and green shiso.
    Uni Pasta (Japanese Sea Urchin Spaghetti)
  • This quick Anko (Japanese Red Bean Paste) recipe is the easiest way to make this sweet treat that forms the basis for sweets like mochi and ohagi.
    Red Bean Paste Recipe (Anko)
  • Pain Perdu has a crisp caramelized exterior with a rixh custardy interior that's redolent of butter and vanilla.
    Pain Perdu (French Toast)
  • Ohagi, also known as Botamochi, is a traditional Japanese sweet made with mochi rice, and anko is served here with matcha.
    Ohagi (Botamochi)
  • Braised Lamb with Israeli Couscous
  • Chocolate filled mochi balls are like the Japanese version of chocolate truffles.
    Chocolate Filled Mochi
  • Pillowy butter mochi ricecakes make for a delicious mid-afternoon snack.
    Butter Mochi
  • Vegan tofu katsu glazed with a spicy sweet homemade katsu sauce.
    Crispy Tofu Katsu
  • These meatless gyoza (Japanese dumplings) are just as flavorful as the original with a crisp pan-fried bottom and steamed noodly top.
    Vegetable Gyoza (Vegan)
  • Cross-section of Strawberry Mochi showing a juicy strawberry wrapped in sweet red bean paste and sticky mochi.
    Strawberry Mochi (Ichigo Daifuku)
  • Yellow miso soup recipe with tofu, carrots, and spinach.
    How to Make Miso Soup
  • Braised Chicken Tacos
  • Japanese tofu steak topped with sauteed mushrooms and crispy garlic chips.
    Japanese Tofu Steak Recipe
  • Perfect Boiled Eggs
  • Shiromiso Tonjiru (Pork and White Miso Soup)
  • Nikujaga is a classic Japanese stew that's traditionally made with meat and potatoes. For this plant-based version, two types of meaty mushrooms stand-in for the beef.
    Vegan Nikujaga
  • Plated Japanese miso salmon on a white rectangular plate with rice and pickles.
    Miso Salmon
  • The soft creamy yolk of a hot spring egg is like cold honey.
    Onsen Tamago (Hot Spring Egg)
  • Authentic salmon teriyaki requires only a handful of basic ingredients, but the trick is in the technique.
    Teriyaki Salmon
  • This decadently rich and creamy vegan chocolate pudding comes together from a handful of ingredients in under a minute.
    Chocolate Chia Pudding
  • Rich, creamy, and toasty Basque Burnt Cheesecake.
    Best Burnt Basque Cheesecake
  • Crispy Atsuaage tofu topped with scallions and ginger makes for a delicious Japanese appetizer.
    Atsuage
  • Agedashi tofu served with scallions, katsuobushi (shaved skipjack tuna), and grated daikon radish.
    Agedashi Tofu
  • Crispy tofu teriyaki lacquered in a thick layer of sweet and savory teriyaki sauce.
    Teriyaki Tofu
  • Hijiki No Nimono (Hijiki Salad)
  • Chawanmushi (Japanese Steamed Egg) topped with ikura, shrimp, and mitsuba leaves.
    Chawanmushi (Japanese Steamed Egg)
  • Oyster Rice (Kaki Meshi)
  • Japanese crab omelette blanketed in a savory gravy made from dashi stock and garnished with mitsuba leaves.
    Crab Omelette (Kanitama)

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Marc Matsumoto

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I'm Marc Matsumoto, a former chef and dad in Tokyo. I believe anyone can cook great food. I share clear techniques and practical tips to unlock your inner chef. Together, we'll turn everyday ingredients into delicious meals you'll make again!

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