Spa Cuisine Of Japan

Seared Maguro Loin And Daikon Salad:
Serves 4; 250 Calories per serving; Protein 28g; Carbohydrates 18g; Fat 15g

Ingredients: 1 lb 1 1/2oz / 500g Sashimi maguro; 1/4 cup low-sodium soy sauce; 2 tbsp Togarashi; 1 tbsp black pepper; 1 cup Daikon; 1 tbsp Daikon cress; 1/2 cup olive oil;
Preparation: Marinate the maguro with soy sauce, togarashi and black pepper. Then pan-sear the marinated maguro over high heat and set it aside to cool. Slice thinly when it is cooled. Grate the daikon into noodle-like strips. Arrange the daikon strips with the daikon cress on one side of the plate and the sliced maguro on the other end. Before serving, heat the olive oil and pour it over the maguro.

Chilled Tofu And Light Miso Soup:
Serves 4; 100 Calories per serving; Protein 15g; Carbohydrates 10g; Fat 8g

Ingredients: 1 1/2 cups water; 1/2 cup while miso paste; 2 tbsp Konbu; 4 pcs tofu; 2 tbsp wakame (marinated seaweed); 1 tbsp spring onions, julienned;
Preparation:
Bring the water to the boil then add the miso paste and konbu. Let the mixture simmer for 10 min before removing the konbu. Slice it for use as garnish. Place 1 piece of tofu in a soup bowl and spoon the soup over. Garnish with wakame, sliced konbu and spring onion.