- Dec. 2, 2009
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An important feature of Japanese food - in the home or in a restaurant -is the variety of foods served at a meal. This variety can be seen in one dish -and in the combination of all the dishes served at the meal.
One example that I noticed in my recent trip to Japan is in a “simple” “green” salad. Not so simple - because it contains 5 or 6 or more ingredients - and not all of them “green”. My morning breakfast salad had several kinds of greens, tomato, cucumber strips and a spoonful of mayonnaise potato salad and a scattering of yellow corn. Beautiful. And delicious with Japanese sesame dressing.