Okinawan sports player and celebrity Ai Miyazato made this on a TV program. It looked so good that I tried making it myself, adapting it to our family's tastes!Apparently, Ai Miyazato's mother made this for her when she wasn't feeling well, and always perked her up.Apparently in Okinawa there is a special cutter that shreds the carrot so that it's a bit thicker than the usual fine shred. Recipe by yamita

I bought something called "Carrot shirishiri sauce" at the supermarket, and copied it by tasting it.None. Recipe by Pukuttopukumaru

Carefully prepared shira-ae is delicious, but this simply made version turned out surprisingly rustic and tasty If you use a pre-made sesame sauce, it can be quickly seasoned; making it easy to prepare even a gourmet style shira-ae!To drain the tofu, some methods rely on boiling or microwaving, but they compromise the flavor of the tofu. When making shira-ae, although it may be cumbersome, take the time to drain it properly. However, if you drain too much of the water, it will become dry and crumbly, so drain it lightly. Recipe by Heartful Kitchen Rei

“Ninjin-Shirishiri” is a local dish of Okinawa Prefecture in Japan.It is a dish that is shred the carrots and eggs and seasoned with seasonings.This time I arranged with tofu without using eggs.Please try！

#goldenapron3Varieties of vegetables are available during the winter season. Carrot, being one, my family loves to have various type of recipes made out of it. Today I have prepared fried rice using carrot, onions, cashew nuts giving an aromat essence by adding bay leaves, cardamom and cumin seeds.

I wanted to make an easy cafe-style lunch using a blender.Since the carrots are chopped with a food processor, the result is much finer than when chopped by hand and is more like a paste. You can eat two carrots in one meal, so no doubt you're complexion will be radiant. Recipe by Maitomono mama

My mother loves kasuzuke, and used to make this for me a lot. It's very easy, so I learned the recipe from her and now make it myself.The carrots are raw, so it will be ready to eat in 4-5 days. For daikon radish and cucumber, sprinkle with a little salt, let rest, then squeeze out the water before adding to the pickling bed. It'll be ready within 24 hours. If you don't want to eat the sake lees on the vegetables, just rinse it off before eating. The sake lees pickling bed can be reused 2-3 more times. After that, you can add it to a soup or use it to marinade fillets of fish. For easy to make amount. Recipe by kurukurumin

When I added yam to carrot soup it was really tasty, so I uploaded the recipe!I added yam at the end so I could enjoy the fragrance, but you can put it in the mixer if you like. For 2 servings. Recipe by Orange Day

This is a macrobiotic, raw food side dish that's easy and quick to prepare.Make unsalted peanut butter paste in a food processor. Since it's preservative-free you don't need to worry about preservatives.Use organic carrots and julienne them including the skins. You can get glutamate and carotene as well. Recipe by Mille=miru

Carrot Burfi is a delectable North Indian sweet dish. Made with grated carrots,ghee & dry fruits. This recipe is loved by people of all age groups.The recipe is similar to gajar Halwa. The only difference is you just need to cook the carrots for some more time that what we cook for gajar halwa so that sugar cooks more and the Burfi sets after cooling.# FoH#FavouriteRecipe#Post_No.1#Carrot BurfiI made this dish on the occasion of Ganesh chaturthi and enjoyed this carrot Burfi with my friends and family.

My kids won't eat dried sweet potato, so I always end up with a bunch left over when we get them as gifts. I wanted to try to find a way of cooking them into meals to use them up. With this recipe, even my kids will happily chomp them down.You don't have to toast the dried sweet potatoes if you don't want to, but they will be hard, so be careful when cutting them. The mizuna adds a nice crunch. You can also use green peppers or green beans. Recipe by Heartful Kitchen Rei

I made this when I wanted to use up carrots.＊Don't overcook the carrots.＊If you don't like spicy food, omit the chili peppers. But if you do, you could sprinkle shichimi chili pepper after frying the kinpira. Recipe by Yuuyuu0221