Anita Val

We are a French vegetarian family of 5 living in Japan.
I love cooking and teaching so I naturally started cooking lessons at my home.
How lucky we are to have access to such beautiful seasonal and of high quality produce in Japan.

Happy cooking everyone !

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Yuzu Tabouleh

dry cousous • Japanese size diced cucumber • diced mini tomatoes, do not waste the juice • Herbes de provence (dry French herbs mix) • hot water + 1 Tsp vegetable bouillon granules (or VG broth) • yuzu juice • olive oil • chopped parsley
10 mins

1 serving

1
Edamame Yuzu Hummus

cooked and shelled edamame • tahini (nerigoma in Japanese) • yuzu juice • garlic clove, peeled and crushed • coarsely chopped fresh parsley • olive oil (add more if you like your hummus creamier) • season to taste : salt and pepper
5 mins

6 servings

3

Anita Val

Yuzu Tabouleh

Edamame Yuzu Hummus