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EASY JAPANESE

Kimiko Barber shows that Japanese dishesare easy to cook and fragrantly lovely too

FIVE COLOURS IN VINEGAR – goshiki namasu

Namasu is one of the oldest dishes in Japanese cooking. Fruits and vegetables are cut into thin strips and mixed with vinegar-based dressings. Dried persimmons are a winter delicacy in Japan, but you can use almost any dried fruit instead, such as apricots, figs or prunes.

Serves 4 | Prep 10 mins | Cook 5 mins Calories 107 (per serving)

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Easter - April 2020
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About Vegan Food & Living Magazine

In this issue you will find 75 plant-based recipes including fun and delicious Easter recipes. You will also find easy 5 ingredient recipes for quick midweek meals and 3 easy ways to cook jackfruit. This months nutrition SOS will help you thrive on a gluten-free vegan diet, guide you on how to stimulate muscle growth and answer your important questions about taking supplements. Philip Mansbridge tackles the subjects of how veganism impacts climate change, learn how to make snacks count by boosting your nutrition, and create your own herbal first aid kit!