| Japanese starter recipes are one of the most popular | | | | adventurous. These days people love to try new |
| choices these days, as more and more people | | | | flavours and you will find that you can buy all kinds of |
| discover the delights of international starter recipes and | | | | exotic ingredients to make Japanese starters and |
| appetizer recipes. | | | | other recipes from most supermarkets. |
| Starters are knows as "zensei" in Japanese and there | | | | How to Make Gingered Prawn Stuffed Cucumber |
| is lots of choice. There are hot starters and cold ones | | | | This is one of the most simple Japanese recipes to |
| and there are also plenty of Japanese soups and | | | | start off with and you will only need five ingredients. |
| salads you can consider. | | | | You will get about twenty four pieces. This is a light, |
| The Most Popular Japanese Appetizers | | | | refreshing starter recipes and it is ideal for the spring |
| Japanese dumplings, which are known as gyoza, are | | | | or summer when people like chilled snacks like these. |
| very nice and these can be stuffed with a mixture of | | | | Chill all the ingredients before you start and this |
| minced meat and vegetables. Although gyoza are | | | | Japanese starter recipe will be ready to serve as |
| originally from China, the Japanese prefer to fry them | | | | soon as you have made it. |
| rather than steam them so they are quite different in | | | | You will need: |
| flavour and texture. | | | | 1 cucumber |
| Another well known Japanese dish is tempura and this | | | | 1 tablespoon Wakame seaweed |
| can be any kind of vegetable or seafood coated in | | | | 8 tablespoons cooked sushi rice |
| batter then deep fried. The Portuguese introduced | | | | 1 tablespoon pickled red ginger |
| tempura to Japan in the 1700s and it is one of the best | | | | 4 tablespoons tinned prawns or lump crab meat |
| loved Japanese foods today. | | | | How to prepare it: |
| What to Serve as a Main Course After Japanese | | | | First you need to wash the cucumber and trim off the |
| Starters | | | | ends. Next, slice it down its length and open it without |
| Just because you are serving an international starter | | | | breaking through the rind at the bottom. You want the |
| recipe does not mean you cannot serve anything you | | | | bottom to act like a hinge. |
| want as the main course. You can stay with the Asian | | | | Soak and drain the Wakame seaweed according to |
| theme and serve a Japanese dish or Chinese or Thai | | | | the directions on the pack. Scoop out the cucumber |
| recipe or you can serve something that totally | | | | seeds. Mix the rice with the seaweed, ginger and |
| contrasts. It is up to you. | | | | shrimp or crab, then spoon this mixture into the |
| Gone are the days when traditional starters were the | | | | cucumber. Close it, cut it into 1 cm rounds and serve |
| order of the day and anything else was deemed too | | | | cold. |