Chef Kar Delight

Seasonal Salad Around The World

1.2.4 Asia Japan Laos Thailand 2025/02/16

In Search Of World's Hidden Tastes
1.2.4 Around Asia, Explore Seasonal Salads

More than 2 thousand years ago, Confucius admonished people: " not to eat food that is not in season". Therefore, one should choose food to eat according to the seasons. Chinese traditional food culture said: "In Spring, eat buds; in Summer, eat melons; in Autumn, eat fruits; in Winter, eat roots". Food is seasonal whereas salad is also seasonal.

Now we depart for Japan, Laos and Thailand, explore their seasonal salads sharing with everyone.

▲ Seasonal Salad 5：

Japanese Fuji Apple Salad

Fuji apples are sweet, crisp, and juicy apple variety that originated in Japan. They are a cross between the Red Delicious and Ralls Janet apple varieties. Fuji apples have a firm, crisp flesh that is creamy white in color.

Fuji apples were developed in the late 1930s at the Tohoku Fruit Tree Research Station in Morioka, Japan.

Daikon radish sprouts (Kaiware 貝割れ菜 in Japanese) are a variety of sprouts grown from daikon radishes through hydroponics. They are crispy and have their own distinct pepperiness. Great as a spicy condiment on sashimi or in hand-rolled sushi.

Japanese Fuji Apple Salad is crisp and fragrant. Cucumber is sweet in taste and cool in nature. Daikon radish sprouts (Kaiware 貝割れ菜) are fresh and crispy with their unique peppery flavor. Ajitsuke Tamago is tender and smooth with runny yolk. Garnish with banito flakes, nori and sesame seeds.

Main Ingredients:

Fuji Apples, Japanese cucumbers, daikon radish, carrots, wakame (seaweeds), daikon radish sprouts(貝割れ菜), Ajitsuke Tamago (marinade eggs 味付け玉子), banito flakes, nori (seaweeds), miso, rice vinegar, sesame seeds, mirin, soy sauce (Kikkoman), sake (Japanese white wine)

Ajitsuke Tamago:

6 eggs, marinade sauce

Marinade sauce:

. Soy sauce 4 tablespoon

. Mirin 2 tablespoon

. Rice wine 1 tablespoon

. Sugar 1 tablespoon

. Hondashi (ほんだし) 1 teaspoon

Method:

1. Prepare soft boiled eggs and remove shells. Cook eggs in boiling water for 7 minutes. The result is medium rare (70% cooked) eggs.

2. Marinade sauce is boiled and kept aside to cool down.

3. When marinade sauce is cool, put in the soft boiled eggs to marinate.

4. Place marinade eggs in fridge for 2 days before serving.

Yellow daikon radish pickles:

Daikon radish, vinegar, turmeric, sugar

▲ Seasonal Salad 6：

Laos Green Papaya Salad

Green papaya salad is a spicy salad made from shredded unripe papaya. Originating in Laos, it is a national dish and a cornerstone of Lao cuisine, known locally as tam som or tam mak hoong. The dish exemplifies bold, vibrant flavors, blending sour, spicy, salty, and sweet elements, and holds deep cultural significance in Laos.

Green papaya has very mild taste and is crisp; slightly bitter taste, paired with flavors of spicy, sour, sweet and salty.

Main Ingredients:
Green papaya, red chili pepper, garlic, long beans, carrots, cherry tomatoes, lime, shrimp paste, crab paste, fish sauce, palm sugar, salt

▲ Seasonal Salad 7：

Thai Green Papaya Salad

Green papaya salad is also widely popular in Thailand, particularly in the Isan region, which shares close ethnic and cultural ties with Laos due to its predominantly ethnic Lao population. Introduced to Thailand via Isan, the dish called som tam in Thai became a staple of Thai cuisine and spread nationwide. Beyond Laos and Thailand, green papaya salad has also gained regional prominence across continental Southeast Asia, including Cambodia, Myanmar, and Vietnam, as well as Xishuangbanna (China).

Thai Green Papaya Salad is different to that of Laos by adding chopped peanuts. In 2011, CNN Go in USA ranked Som tam as 46th of the 50 most delicious cuisines in the world. It perfectly balances the flavors of sour, sweet, salty and spicy.

Main Ingredients:

Green papaya, peanuts, dried shrimps, red chili pepper, garlic, basil, green onions, cilantro, snake beans, carrots, cherry tomatoes, lime, fish sauce, palm sugar, salt