One of several dishes in a traditional Japanese meal, this twist on the refreshing cucumber salad kyuri no sunomono includes carrot instead of seaweed for a pop of color.
This take on takikomi gohan gets deep flavor from miso broth and shiitake mushrooms, which replace the dashi granules and shimeji mushrooms traditionally used in Japanese cuisine.
This vegan version of traditional Japanese miso soup replaces fish-based dashi with vegetable broth. Eggplant and leek complement the rich flavor of white miso.
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Traditional Colombian tamales are served open-faced. This version uses canned peas to reduce cooking time, lean meat and poultry, and brown rice instead of white rice.
Mercury is considered the most toxic heavy metal in the environment and, according to the World Health Organization, one of the top 10 chemicals of public health concern.
With food waste and the health of the environment becoming more important in shopping, cooking and eating decisions, it’s time to revisit canned foods as eco-friendly pantry staples and a way to add extra appeal to meals.