Light Summer Cooking

This is a simple menu that expresses light summer cooking. The dishes are pretty simple yet quite tasty, especially the grated carrot.

From Cooking Classes at French Meadows, Summer, 2005

Brown Rice Salad: Pre-cooked Rice, Boiled Vegetables–mix together

Dressing: Pumpkin Seeds, Umeboshi Paste, Broth–Grind together with a suribachi & pestle

Grated Carrot Salad with Sweet Rice Vinegar or shiso leaves:–Use a fine grater (round ceramic or steel)

Pressed Cucumber Salad with Roasted Sesame Seeds, Tangerine Pieces, Wakame Flakes–Press in a salad press either using salt or shoyu