Summer feasts are all about plenty of aromatics. A complete guide to summer eating, enjoying myoga, shiso, ginger, green onions, and pickled plums.

Summer feasts are all about plenty of aromatics.

A complete guide to summer eating, enjoying myoga, shiso, ginger, green onions, and pickled plums.

As the hot days continue,

"I can't decide what to eat."

"I end up eating nothing but cold noodles."

"I want to eat fried food, but it feels a bit heavy."

Such days are becoming more frequent.

That is why I would like to recommend a way of eating where you don't just 'add a little' summer aromatics, but use them in abundance.

Myoga (Japanese ginger).

Shiso (perilla leaves).

Green onions.

Ginger.

Pickled plums (umeboshi).

Wasabi.

Garlic.

Even your usual chilled tofu, natto, soba, somen, or udon can be transformed into a magnificent summer dish just by increasing the aromatics from one type to three or four, layering the aroma, spiciness, acidity, and texture.

Dishes that use oil, such as fried eggplant or yurinchi (deep-fried chicken with scallion sauce), also become easier to eat until the very last bite when combined with aromatic vegetables and vinegar.

At Yamaharu, we don't just stop at saying a product has "arrived"; we value conveying how it can be used at today's dining table. This is a proposal that also aligns with our philosophy of translating products into the language of our customers' daily lives and connecting our sales floor with our communications.

This time, I will summarize the "plenty of aromatics" combinations that I would like you to try at your summer dining table.

First, learn the basics of using plenty of aromatics

The first thing you'll want to make is a basic mixed aromatic blend that can be used for both cold and hot dishes.

The 4 basic aromatics

• 10 shiso leaves

• 3 Japanese ginger (myoga) buds

• 4-5 green onions

• 1 knob of ginger

Cut the shiso into thin strips, slice the Japanese ginger into rounds, finely chop the green onions, and cut the ginger into thin strips or mince it.

Just mix them lightly and it's ready.

The refreshing scent of shiso.

The crisp texture of Japanese ginger.

The flavor of green onions.

The sharp, spicy kick of ginger.

Once you combine these four, you can use them for a wide range of dishes, from tofu, natto, and sashimi to noodles, rice, and fried foods.

You don't need to use the same amount for everything.

Using more Japanese ginger and shiso is great for chilled tofu or noodles.

Using more green onions and ginger is great for fried eggplant or chicken with scallion sauce.

Adjusting the ratio to match the dish is the secret to enjoying aromatics.

Adding pickled plums makes it a versatile summer aromatic

Pickled plums are something I highly recommend adding to your summer aromatics.

Pickled plums can be used not only on their own, but when combined with Japanese ginger, shiso, ginger, green onions, and bonito flakes, they act like an 'aromatic seasoning' that provides acidity, saltiness, and umami.

Plum and aromatic medley

• 2 pickled plums

• 2 Japanese ginger (myoga) buds

• 5 shiso leaves

• 3 green onions

• 1 pack of bonito flakes

• 1 teaspoon white sesame seeds

Remove the pits from the pickled plums and lightly mince them with a knife.

Mix in the chopped aromatics, bonito flakes, and white sesame seeds, and it's ready.

If the pickled plums are very salty, that is enough on its own. Taste it and add a few drops of soy sauce only if necessary.

Recommended ways to use it

Top on chilled tofu.

Mix into natto.

Add to somen noodle dipping sauce.

Serve over hot rice.

Serve as a garnish for grilled chicken or pork.

Use them as rice ball fillings.

Official recipes also introduce ways to combine somen noodles with tofu, Japanese ginger, shiso, ginger, and pickled plums, as pickled plums and summer aromatics are ingredients that pair exceptionally well with cold noodles.

Top fried eggplant with plenty of green onions, ginger, and Japanese ginger.

Aromatic vegetables and a tangy sauce go perfectly with oil-soaked eggplant.

Aromatic sauce with plenty of herbs

• Green onions or scallions, a generous amount

• Ginger, 1 knob

• Japanese ginger (myoga), 2 pieces

• Shiso leaves, 5 pieces

• Soy sauce, 2 tablespoons

• Vinegar, 2 tablespoons

• Sugar, 1 tablespoon

• Sesame oil, 1 teaspoon

Pour the mixed sauce over the pan-fried eggplant.

It is delicious served warm, but you can also let it cool slightly to allow the flavors to meld.

Adding extra shiso and Japanese ginger as a finishing touch preserves the aroma and texture of the fresh, uncooked aromatics.

Serving eggplant simmered in dashi (agebitashi) with Japanese ginger or green onions is also a classic way to enjoy it.

For oil-drenched chicken (yurinchi), build on a base of green onions and ginger, then layer on summer aromatics

The foundation of yurinchi is a sweet and sour aromatic sauce made with green onions and ginger.

Combining soy sauce, vinegar, sugar, and sesame oil with chopped green onions and ginger creates a sauce that stands up to the bold flavor of the chicken.

In the summer, try adding

• myoga ginger

• shiso leaves

• green onions

• white sesame seeds

• and plum paste if you like

to this.

Pile the aromatics high on top of the chicken, then pour the sauce over them.

Rather than soaking the aromatics in the sauce for a long time,placing them on just before eating allows you to enjoy the fragrance and texture of the myoga and shiso.

This can be applied not only to fried chicken, but also to pan-seared chicken thighs or boiled chicken.

For bonito carpaccio, use shiso, myoga, and wasabi

For seared bonito or sashimi, try layering several types of summer aromatics instead of just onions.

Japanese-style aromatic carpaccio

• Seared bonito

• Shiso leaves

• Japanese ginger (myoga)

• Green onions

• Ginger

• Garlic to taste

• White sesame seeds

For the sauce, mix:

• 1 tablespoon soy sauce

• 1 tablespoon vinegar or lemon juice

• 1 tablespoon olive oil

• A pinch of wasabi

Mix these together.

When making wasabi the star, go easy on the garlic.

When you want the garlic to stand out, skip the wasabi and bring it all together with ginger and shiso leaves.

Instead of adding all the strong flavors at once, decide on one main flavor, either wasabi or garlic, and the whole dish will come together.

For blue-backed fish, you can also pair them with shiso leaves, green onions, ginger, garlic, and Japanese ginger.

Use chilled tofu and natto as a base for enjoying your aromatics.

For chilled tofu in the summer, instead of just adding a little bit of aromatics, it is also recommended to pile on enough aromatics to hide the tofu completely.

Cold tofu with plenty of aromatics

On top of the tofu, layer

• myoga ginger

• shiso leaves

• green onions

• grated ginger

• bonito flakes

• white sesame seeds

• dried young sardines

.

For seasoning, soy sauce, ponzu, sesame oil, or mentsuyu are all sufficient.

If adding plum paste, use less sesame oil and keep it refreshing with ponzu or mentsuyu.

Natto with plenty of aromatics

For natto, add

• myoga ginger

• shiso leaves

• green onions

• plum paste

• white sesame seeds

• Yamagata-style dashi

goes well with it.

When using a lot of aromatics, do not use all of the included sauce; add it little by little to adjust the flavor.

In addition to eating it with natto alone, you can pour it over cold soba, udon, or rice to make a satisfying summer meal in one dish.

Soba, somen, and udon can be enjoyed every day by changing the aromatics.

If summer noodle dishes feel monotonous, try changing the combination of aromatics rather than changing the dipping sauce significantly.

Aromatics that go well with soba

Shiso, Japanese ginger (myoga), green onions, grated daikon radish, wasabi, and shredded nori seaweed.

Adding seared bonito or natto also increases the satisfaction of the meal.

Aromatics that go well with somen

Japanese ginger (myoga), shiso, ginger, pickled plums, white sesame seeds, and cucumber.

Thinning plum paste with a little sesame oil and adding it to noodle dipping sauce creates a dipping sauce with acidity and richness.

Aromatics that go well with udon

Green onions, ginger, Japanese ginger (myoga), shiso, grated daikon radish, dried young sardines, and tempura scraps.

If you top it with a soft-boiled egg, you can enjoy the aroma of the aromatics and the mellowness of the egg together.

Yamagata's "Dashi" is the ultimate dish with plenty of aromatics.

Yamagata's "Dashi" is a local summer dish made by finely chopping eggplant, cucumber, Japanese ginger (myoga), and green shiso, and seasoning it with soy sauce and other ingredients.

It is used not only for rice, but also for chilled tofu, somen noodles, soba, carpaccio, pasta, and more. It is also a dish with a "family flavor," as the vegetables and seasonings used vary from household to household.

Yamaharu-style Yamagata Dashi with plenty of aromatics

• 1 cucumber

• 1 eggplant

• 2 myoga ginger buds

• 5 shiso leaves

• 3 green onions

• 1 knob of ginger

• 3-4 okra

• Natto kombu or shredded kombu, to taste

• Soy sauce or mentsuyu, to taste

• A splash of vinegar

Finely chop the vegetables and aromatics.

Soak the eggplant in water, then drain well.

Combine everything and let it sit in the refrigerator for a while to blend the flavors, and it is ready.

Adding okra or kombu creates a sticky texture that coats rice and noodles well.

How to eat Yamagata Dashi

Generously over rice.

Heaped on chilled tofu.

Mixed into natto.

For topping soba, somen, or udon noodles.

For seared bonito.

For cold pasta.

As an ingredient in rolled omelets.

Think of Yamagata-style 'dashi' not just as a side dish, but as a 'versatile chopped vegetable sauce' that can be used in many ways on the summer dining table.

For shiso fried rice, separate the portion for stir-frying from the portion for topping.

Don't stir-fry all the shiso from the beginning; divide it into half for cooking and half for finishing.

Refreshing fried rice with shiso and aromatics

• 2 bowls of rice

• 2 eggs

• Tuna or pork

• 1 knob of ginger

• Green onions to taste

• 10 shiso leaves

• 2 Japanese ginger (myoga) buds

• 1 pickled plum (umeboshi)

• A dash of soy sauce

First, stir-fry the ginger and green onions, then add the eggs, rice, and other ingredients.

Add half of the shiso just before turning off the heat, then serve in a bowl and top with the remaining shiso, Japanese ginger, and plum pulp.

You can enjoy both the savory aroma of cooked aromatics and the refreshing taste of raw aromatics in one dish.

If using garlic, omit the pickled plums and combine with green onions, eggs, pork, and shiso for a robustly flavored aromatic fried rice.

Shiso and Japanese ginger are not just for fried rice; they are also easy to use in 'aromatic mixed rice' by combining them with white dashi, sesame oil, and bonito flakes.

Cold pasta with plenty of aromatics

Aromatics are not just for Japanese cuisine.

Combine them with tomatoes, tuna, octopus, canned mackerel, and olive oil for a summery Japanese-style cold pasta. Many cold pasta recipes using tomatoes, octopus, tuna, and shiso are also introduced in official recipes.

Tomato and tuna aromatic cold pasta

Ingredients are for 2 servings.

• 200g spaghetti

• 2 tomatoes

• 1 can of tuna

• 3 Japanese ginger (myoga)

• 10 shiso leaves

• Appropriate amount of green onions

• A little bit of ginger

• 2 tablespoons olive oil

• 1 tablespoon soy sauce

• 1 tablespoon vinegar or lemon juice

• A pinch of salt

Dice the tomatoes, combine with the tuna and seasonings, and chill.

Thoroughly cool the boiled pasta in cold water, drain well, and toss with the sauce.

Finally, top with plenty of Japanese ginger, shiso, green onions, and ginger.

You can also add plum paste, white sesame seeds, or wasabi to taste.

Garlic and wasabi are 'flavor-defining aromatics' rather than 'mixing aromatics'

Because garlic and wasabi have strong aromas, rather than adding them to everything, using them to define the direction of the dish will make it more cohesive.

Use garlic for oil-based or robust ingredients like fried rice, chicken, pork, fried eggplant, bonito, or cold pasta.

Use wasabi for cold, delicate dishes like sashimi, carpaccio, soba, chilled tofu, mountain yam, or avocado.

Then, layer shiso, Japanese ginger, green onions, and ginger around it.

Aromatics don't automatically make a dish 'luxurious' just by adding all of them.

Choose one spicy aromatic to be the star, and layer refreshing aromatics on top of that.

That is the basic rule for bringing flavors together deliciously.

Prepare small batches for storage. Be mindful of hygiene in the summer.

When preparing chopped aromatics or Yamagata-style dashi, use clean knives, cutting boards, and storage containers, and do not leave them at room temperature after preparation; refrigerate them promptly.

Especially for dishes using raw vegetables with high water content, it is recommended to prepare only the amount you can finish rather than making a large quantity at once.

The Ministry of Agriculture, Forestry and Fisheries and the Ministry of Health, Labour and Welfare also advise not to leave cooked food at room temperature for long periods, to divide leftovers into shallow containers to cool them quickly, and not to eat food that has been sitting for too long.

Try adding one more type of aromatic to your usual dishes

Aromatics are often thought of as supporting roles to be placed on the side of a dish.

However, summer aromatics can transform the dish itself by changing the amount used and the combinations.

Add one more Japanese ginger to chilled tofu.

Add shiso leaves and pickled plums to natto.

Top somen noodles with ginger and Japanese ginger, not just green onions.

Pile aromatics high on deep-fried eggplant.

Layer shiso, Japanese ginger, and ginger on bonito.

Add plenty of shiso as a finishing touch to fried rice.

Combine Japanese aromatics with cold pasta.

Even without adding special cooking steps, just adding one more type of aromatic creates a new way to enjoy your usual dishes.

If you are unsure what to put on the table on a hot day, start with,

Japanese ginger, shiso, green onions, and ginger.

And occasionally, pickled plums, wasabi, and garlic.

This summer, don't just use a little bit of aromatics—use plenty.

At Yamaharu, we will continue to deliver not only seasonal vegetables and fruits but also ways to enjoy them at your daily dining table.

When you find interesting aromatics or summer vegetables at the store, please enjoy experimenting with combinations.

Aromatics become even easier to use when you change your tools

Summer aromatic cooking tools that make chopping, grating, and storing easier

Aromatics are delicious.

However, when it comes to using them in large quantities every day,

Finely chopping green onions.

Shredding shiso leaves.

Thinly slicing Japanese ginger.

Grating ginger or garlic.

Washing the knife and cutting board after use.

Storing the leftover aromatics.

These small tasks gradually become a burden.

"I want to use aromatics, but chopping them is a hassle."

"I don't want to take out a large grater just to grate a little bit of ginger."

"I want to make Yamagata-style dashi, but I don't have the time to chop everything finely."

The reason we stop eating aromatics might not be the taste, but the effort involved before and after cooking.

So, in this article, I will introduce cooking tools by purpose to help you eat aromatics more casually, quickly, and deliciously.

The important thing is not to buy all the expensive tools.

Make just one of the tasks you find most troublesome a little easier.

Even just doing that will make it easier for aromatics to appear on your dining table.

1. If you use green onions every day, a dedicated slicer is the easiest way.

Kai Corporation 'Green Onion Slicer DH8175'

Chilled tofu, natto, soba, somen, and udon.

Among all the aromatics, green onions are used particularly often.

However, it is surprisingly troublesome to take out a knife and cutting board just to use a small amount of green onions.

The Kai Corporation green onion slicer is a 2-way type that supports both thin slicing and shredded green onions. It is made in Japan, allows you to prepare food without using a cutting board, and is dishwasher safe.

Recommended for dishes like these

Thinly sliced green onions for chilled tofu.

Green onions as an aromatic for natto.

Soba, somen, and udon.

Ramen and chilled Chinese noodles.

Finishing touch for oil-drenched chicken (yurinchi).

Steamed chicken topped with shredded green onions.

Because you can cut a small amount on the spot, it is suitable for situations where you think, 'It's not worth chopping and storing, but I want to use a little bit right now.'

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2. A 'mincing-only' tool is also convenient for green onions in dishes like oil-drenched chicken (yurinchi) and fried rice

Kai 'Green Onion Mincing Slicer DH8228'

For dishes like oil-drenched chicken, fried rice, green onion sauce, and mapo tofu, you sometimes want finely minced onions rather than thinly sliced ones.

Kai's 'Green Onion Mincing Slicer' is a specialized tool that allows you to mince long green onions directly. It comes with a finger guard that can also be used as a blade cover when stored. It is made in Japan and is dishwasher safe.

Recommended for dishes like these

Oil-drenched chicken with plenty of aromatics.

Green onion and ginger sauce.

Aromatic fried rice.

Mapo tofu.

Aromatic sauce for grilled meat or fish.

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3. For grating small amounts of ginger or garlic, a compact aromatic grater is best

Yoshikawa EAトCO 'Oros S'

Ginger and garlic are not things you use in large quantities at once.

A little for cold tofu.

A little for somen noodle dipping sauce.

A little bit for the yurinchi sauce.

For times when you don't need to bring out a large grater, a compact aromatic grater that lets you quickly grate just the amount you need is convenient.

Yoshikawa's EAトCO "Oros S" is a slim, easy-to-handle stainless steel mini grater measuring approximately 12cm x 4.7cm.

Despite its small size, it is designed to thoroughly grate aromatics like ginger, garlic, and wasabi. It is lightweight at about 54g, and its compact size makes it easy to store.

Made in Japan, it is crafted from stainless steel.

*It is not dishwasher safe, so please wash it by hand after use.

Key product features

• Size: Approx. 12 x 4.7 x 1.2cm

• Weight: Approx. 54g

• Material: Stainless steel (SUS430)

• Country of origin: Japan

• Grates aromatics thoroughly despite its small size

• Slim and easy to store

• Not dishwasher safe

Recommended for dishes like these

• Grated ginger for chilled tofu

• Aromatics for somen, soba, and udon noodles

• Ginger sauce for yurinchi

• Grated garlic for bonito

• Ginger to combine with plum paste

• Wasabi to accompany sashimi or soba noodles

• Garlic for fried rice or cold pasta

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4. If you want to enjoy real wasabi, choosing a dedicated grater is an option

Yamamoto Foods 'Haganezame Mini'

Bonito carpaccio, sashimi, cold soba noodles.

On days when you use real wasabi, a dedicated wasabi grater is also a candidate.

'Haganezame' is a stainless steel grater exclusively for real wasabi, born from the precision processing technology of a Japanese local factory and Yamamoto Foods, a wasabi specialty store founded in 1905. It is structured to incorporate air while grating finely, bringing out the aroma and spiciness of real wasabi.

It is not a versatile tool for grating anything like ginger or daikon radish, so it is appropriate to introduce it as a specialized tool for enjoying real wasabi.

Recommended for dishes like these

Japanese-style bonito carpaccio.

Sashimi.

Zaru soba (chilled buckwheat noodles).

Wasabi chilled tofu.

Wasabi-dressed yam or avocado.

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5. If you want to make Yamagata-style dashi or all-purpose aromatics in bulk, use a cordless cutter.

recolte 'Cordless Capsule Cutter Bonne RCP-7'

For Yamagata-style dashi and all-purpose aromatics, you need to finely chop multiple ingredients such as cucumbers, eggplants, Japanese ginger (myoga), shiso leaves, ginger, and green onions.

Carefully chopping them with a kitchen knife is part of the deliciousness, but on busy days, you can also use a food processor.

The current model from recolte, the 'Cordless Capsule Cutter Bonne RCP-7,' features a glass cup with a maximum capacity of about 500ml and handles 8 functions in one: chopping, mixing, crushing, kneading, pureeing, coarse grating, grating, and whipping.

Recommended for dishes like these:

Yamagata-style dashi.

All-purpose aromatics of Japanese ginger, shiso, and green onions.

Green onion and ginger sauce.

Aromatic sauce for cold pasta.

Aromatic sauces using garlic or nuts.

Tips for use:

When making Yamagata-style dashi, do not turn everything into a paste; stop while the texture still remains.

The trick is to run it for short bursts several times and check the consistency of the chopping.

For dishes where you want to retain the aroma and crunch of the aromatics, do not put everything through the machine; chop some by hand and add them at the end to create variety in flavor and texture.

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6. For those who want to combine slicing, shredding, and grating into one

Kai Corporation 'Seki Magoroku Kitchen Tool Set'

For those who do not want to own multiple tools specifically for aromatics, a kitchen tool set that combines a slicer, shredder, and grater is ideal.

The Seki Magoroku kitchen tool set supports grating, slicing, and 2mm shredding. It comes with a finger guard, and the lid can be used as a tray, allowing for compact storage.

You can use it in ways like these

Thinly slicing Japanese ginger (myoga).

Shredding ginger.

Grating daikon radish.

Slicing aromatic vegetables.

Preparing cucumbers or daikon radish.

While it is not as specialized for a single task as dedicated tools, its advantage is that it can also be used for vegetable dishes other than aromatics.

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7. For chopping small amounts of garlic or ginger, a small manual chopper

When you only want to chop a small amount of garlic, ginger, or green onions, a small manual rotary or pull-string chopper is convenient.

It is easy to use without taking out a knife and cutting board, and you can easily make aromatic sauces for oil-drenched chicken, aromatic fried rice, cold pasta, or aromatic sauces to serve with seared bonito.

Since it makes it easier to reduce the time you spend touching garlic directly, this is a convenient cooking tool for those who are concerned about the smell lingering on their hands.

Recommended for dishes like these

• Green onion and ginger sauce for oil-drenched chicken (Yurinchi)

• Fried rice with garlic and aromatics

• Aromatic sauce for seared bonito

• Aromatic sauce for deep-fried eggplant

• Garlic sauce for cold pasta

• Preparation for gyoza and mapo tofu

• Ginger and green onions to add to Yamagata-style dashi

Ease of cleaning is also important when choosing

Because garlic and ginger have strong scents, it is important to choose one where the container and lid are easy to wash clean after use.

The following points are especially worth checking:

• Can the blade be removed for washing?

• Is it easy to wash the corners of the container?

• Is it difficult for moisture or food to remain inside the lid?

• Is the capacity suitable for chopping small amounts of aromatics?

• Does the container have a non-slip structure?

• Are the manufacturer, seller, and warranty details clear?

If you are mainly using it for aromatics, a small type where the blade can easily reach even a single clove of garlic or a small amount of ginger is better than a large-capacity type.

Convenient for days when you don't want to take out a kitchen knife

Sometimes you want to add just a little bit of garlic or ginger to a sauce for deep-fried chicken or fried rice.

On days like that, having a small manual chopper makes it easy to mince them finely without having to take out a knife and cutting board.

By reducing the small effort required before using aromatics, it becomes easier to incorporate fragrant herbs into your usual chilled tofu, noodle dishes, and stir-fries.

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8. Think about storing aromatics after cutting them

The preparation of aromatics doesn't end the moment you finish chopping them.

Deciding how to store leftover green onions or Japanese ginger makes them easier to use for your next meal.

Storage containers with colanders

If you want to refrigerate washed chopped green onions or Japanese ginger while draining them, a storage container with an internal colander is convenient.

One where water does not easily collect at the bottom of the container.

One where the colander and container can be washed separately.

One with a lid that closes securely.

A size that fits easily inside the refrigerator.

Check these four points.

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Freezer storage bags

When freezing green onions or ginger, storing them in a thin, flat layer makes it easier to take out just the amount you need.

When introducing products, confirm that they are 'freezer-safe' rather than just for refrigeration.

However, the texture of aromatics changes after freezing depending on the type.

For Japanese ginger and shiso, where you want to enjoy the fresh crunch, it is efficient to separate what you will eat soon from the refrigerator and what you will freeze for use in cooked dishes.

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If choosing by dish, try this combination

If you are unsure, choose based on the 'most troublesome task'

When you are unsure which kitchen tool to buy, choose based on your daily inconveniences rather than the number of products.

If cutting green onions is a hassle, get a green onion slicer.

If grating ginger is a hassle, get a spice grater.

If you want to make Yamagata-style dashi, get a capsule cutter.

If you want to enjoy fresh wasabi, get a dedicated grater.

If you do not want to increase the number of tools, get a kitchen tool set.

Buying many kitchen tools is meaningless if they stay in storage.

Choose the one that makes the task you do several times a week the easiest.

That is the way to avoid mistakes when buying kitchen tools.

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