http://cuisine.com.au/recipe-finder/japanese-recipes A variety of Japanese recipes from sushi through to teriyaki chicken and soba noodle salads... en-au http://cuisine.com.au/recipe/Tartare-of-tuna-with-wasabi-dressing-on-avocado-cream The first nutty, buttery avocados of the season are here, with successive varieties arriving as the months become cooler. The fruit matures on the tree but ripens when harvested - firm avocados can take two to six days to ripen at room temperature. http://cuisine.com.au/recipe/Corn-and-mung-ramen Bean sprouts are actually born in the dark. Beans are fed fresh water, then left to germinate for several days, with regular washing and watering, until plump and mature. Store-bought sprouts ought be stored in water, which is changed daily. They'll last up to three days. Cook while fresh and make sure to add at the end of a stir-fry, cooking for only 30 seconds. http://cuisine.com.au/recipe/Sushi-salad-sandwich Here is a simple yet inviting recipe adapted from the popular Californian sushi roll - easily put together and best eaten by the sea. http://cuisine.com.au/recipe/pan-fried-chicken-with-sesame-and-brown-sugar-dressing A classic dish with a Japanese twist. http://cuisine.com.au/recipe/Sweet-glazed-salmon Use this glaze for all oily fish as it makes them less rich. Buy your fish with skin on, as it becomes deliciously crisp once grilled http://cuisine.com.au/recipe/Calamari-salad It helps if you are a sushi chef, like the creator of this recipe, Ocha's Yasu Yoshida, but if the thought of dissecting a calamari doesn't make sense, then go ahead and buy fresh calamari rings from a trusted fishmonger. http://cuisine.com.au/recipe/Fresh-rice-sheets-with-prawns http://cuisine.com.au/recipe/chilled-green-tea-noodles-with-eggplant-caviar Try giving it a Mediterranean flavour by using some virgin olive oil and such things as roasted pine nuts, perhaps sliced black olives or some anchovies. It should be slightly salty, oily and lemony. http://cuisine.com.au/recipe/Red-and-white-daikon-radish-salad Choose bunches of red radishes with fresh, bright green tops and thin roots at the base that look healthy and not withered. They'll have smooth skin if they are fresh, avoid any that are spongy. Don't go for the ones packed in plastic without their green leaves, they may have been on the shelf for a week. When buying daikon look for fresh firm white samples with no blemishes and store in a plastic bag in the crisper of the fridge. http://cuisine.com.au/recipe/Soba-noodle-sushi-rolls Almonds boast quality protein, beneficial mono-saturated fats and not a jot of cholesterol. When compared to other nuts, almonds win: born with a host of micronutrients, especially calcium and quality fibre - which you've probably worked out as it gets stuck between your teeth.