Delicious when poured on! Ginger Flavored [Dashi]


Pointers from Rie

  • When you want to increase the stickiness, add gagome kelp (seaweed), which will also increase the umami.
  • It is recommended to eat it on top of rice or cold tofu, or mixed with somen.
  • Cutting it into the same size will improve the texture and increase the deliciousness. It is just cutting and adding, so be sure to thoroughly cut!

Ingredients [4 people]

Japanese ginger
Perilla 4-5
a) Bonito soy sauce
  Grated ginger
2 tablespoons
1 teaspoon


  • Remove the stem of the eggplant and cut vertically into 5 mm; then holding it together, cut it vertically again into 5 mm. Then, cut it horizontally in sizes of 5 mm. Then, put it into salt water to remove the foam.
  • Cut the cucumber the same way as 1). Rub salt on the okra and roll it on a cutting board, then wash off the salt. Then cut the okra the same as 1). Cut the Japanese ginger and perilla the same way as 1).
  • After getting rid of all the water in 1) and 2), place them in a bowl and add a). Mix until the stickiness from the okra increases.
  • Once the flavors blend, place it on a plate.

MOA Products Used

Bonito soy sauce, salt [Umikko].
This recipe was published in the magazine “Paradise” No. 80 (Summer 2020).