Tray kasanegasane
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
The Anthocyanins in purple cabbage are a type of polyphenol, It is an antioxidant that removes active oxygen and inhibits oxidation. Combined with orange, it makes a fruity salad.
<Ingredients> For 2 servings
150 g purple cabbage
1/2 carrot
1/4 teaspoon salt
1/2 orange
3 tablespoons white balsamic vinegar
Juice of 1/2 lemon
1 teaspoon honey
(A pinch of salt to taste）
<How to cook>
Cut the purple cabbage and carrots into strips.
Put them in a bowl with salt and let sit for about 5 minutes.
Drain and combine with the peeled orange.
Mix with white balsamic vinegar, lemon juice and honey.
Season to taste with salt.
★Refrigerate for 1 hour to allow the flavors to blend.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
The Anthocyanins in purple cabbage are a type of polyphenol, It is an antioxidant that removes active oxygen and inhibits oxidation. Combined with orange, it makes a fruity salad.
<Ingredients> For 2 servings
150 g purple cabbage
1/2 carrot
1/4 teaspoon salt
1/2 orange
3 tablespoons white balsamic vinegar
Juice of 1/2 lemon
1 teaspoon honey
(A pinch of salt to taste）
<How to cook>
Cut the purple cabbage and carrots into strips.
Put them in a bowl with salt and let sit for about 5 minutes.
Drain and combine with the peeled orange.
Mix with white balsamic vinegar, lemon juice and honey.
Season to taste with salt.
★Refrigerate for 1 hour to allow the flavors to blend.
Download this recipe's PDF File (English)