Fresh turnips and ginger salad

The color of white turnips and pink ginger are so pretty to look at and the salad tastes fresh and delicious!

Turnip & ginger Sunomono Salad   4-6 serving

  • 3-4 fresh white turnips (about 1 lb)
  • 1/2 tsp salt
  • 2-3tbsp of chopped sushi ginger
  • 5 tbsp rice vinegar
  • 3 tbsp sugar


  1. Cut the turnips into half length wise or quarter and slice thinly (about 2mm).
  2. Put the turnips slices into a bowl, add salt and coat evenly. Let stand about 20 minutes.
  3. Meanwhile mix the vinegar and sugar together in a bowl. Mix well. Squeeze and discard excess liquid from the mixture of turnips before adding it to the vinegar mixture.
  4. Add the sushi ginger to turnip and serve immediately.



Richmond World Festival Thank You!

Thank you for a fantastic time this weekend at Richmond World Festival. I had an amazing time and my first cooking demo was a huge success! Thank you for inviting me and the great opportunity.




Spinach Goma-ame

This is a classic Japanese side dish. For variety, try green beans or other vegetable in place of spinach.


  • One bunch of spinach washed
  • a pinch of salt
  • 3 tablespoons ground toasted sesame seeds
  • 1 ½ tablespoons low sodium soy sauce
  • ¾ – 1 tablespoon sugar
  • 1/2 tablespoon dashi stock


  1. In a large pot, bring enough water to a boil to cover the spinach.
  2.  Add a pinch of salt to the boiling water and add the spinach. Boil for only 3-4 minutes until still crunchy. Remove the spinach, chill them into very cold water, drain and set aside.
  3. In a small bowl, put sesame seeds, soy sauce, sugar and dashi stock and mix well.
  4. Cut the spinach about 1 inche long and mix with the sesame mixture just before serving.
  5. Serve immediately.


If you don’t have dashi stock on hand, you can eliminate it or simply just use a little water instead.




Use ground walnuts instead of sesame seeds.