Pickled ginger (gari)

Recipe taken from the magazine "Culinary Workshop".

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.

Creamy cheese sauce for nuggets is the perfect complement to crispy chicken delicacies, revealing its flavor in new shades. The tenderness of cream and cream cheese pairs wonderfully with the noble spiciness of blue cheese, while chili pepper and pickled ginger add a light heat and freshness. This sauce evokes the gastronomic experiments of restaurant chefs, creating a unique balance of creamy texture and spicy notes. It not only harmonizes with nuggets but also pairs well with vegetable snacks or even pasta. A special hint of dill completes the taste, giving it a pleasant freshness. The sauce is served warm, allowing you to enjoy its rich structure and complex flavor palette.

A very filling salad, the basis of which is avocado, full of fats, and quinoa - a source of carbohydrates. In principle, you could just pour olive oil over them, and it would already be great, but chef Boris Jovanovic from the restaurant Community supplemented their union with all sorts of interesting ingredients.

Ginger mayonnaise sauce is an exquisite signature sauce that combines classic creamy flavor with the spicy sharpness of ginger. Its roots trace back to modern culinary experiments where traditional ingredients blend with unexpected accents. The delicate base of egg mayonnaise, complemented by the tang of Dijon mustard, lemon juice, and wine vinegar, creates a rich taste with subtle sour-spicy notes. Mustard and olive oil lend a velvety texture while ginger adds a fresh Eastern touch. This sauce pairs wonderfully with seafood, fish, vegetables, or meat, enhancing them with a rich aromatic range. An ideal choice for gourmets who appreciate the balance of tenderness and vibrant flavor.

This author's wok with turkey, mushrooms, and shirataki spaghetti is a harmony of textures and flavors born from the search for balance between traditional cuisine and modern trends. The lightness of shirataki is complemented by the juiciness of turkey, while mushrooms and eggplants create a rich, earthy aroma. The spiciness of chili pepper adds zest to the dish, while pickled ginger refreshes the aftertaste. Soy sauce and black pepper form deep, rich tones, turning the dish into an eastern symphony of flavors. It’s the perfect choice for those seeking a light yet nutritious meal that warms and invigorates.

Salad Olivier with salmon is a modern interpretation of the famous Russian salad traditionally made with meat. Salmon adds tenderness and a slight saltiness that pairs wonderfully with classic ingredients: potatoes, carrots, green peas, and pickles. The special touch is a mayonnaise-based sauce with pickled ginger and lemon juice that gives the dish zest and freshness. This salad is perfect for festive gatherings, impressing guests with its sophistication. It has a rich flavor where the saltiness of the salmon harmonizes with the tenderness of the vegetables and the spiciness of the greens. Salmon Olivier can be served as a standalone dish or as an appetizer; it pairs beautifully with crispy bread and white wine. A great choice for those looking to add elegance to a traditional recipe!

Buckwheat noodles in curry sauce with turkey and coconut milk is an exquisite dish of Japanese cuisine that combines the spiciness of spices and the tenderness of coconut milk. Buckwheat noodles, with their subtle nutty flavor, harmoniously pair with tender turkey, aromatic spices, and fresh vegetables. The recipe's origins trace back to Asian traditions where curry and coconut milk create wonderfully rich sauces. Spicy chili flakes add a hint of heat while ginger and garlic reveal depth of flavor. Served hot and infused with the aroma of spices and the softness of coconut milk, it is an ideal choice for those who appreciate harmony in flavors. This dish offers warming pleasure suitable for both a cozy dinner and an exquisite gastronomic experience.

An excellent constructor dish from Hawaii. It is based on rice (you can also use other cereals), greens, fish or seafood and sauces. There are many poke recipes, but ours is the closest to the basic one, which leaves a lot of room for imagination. To make poke, take the products that you like and feel free to add them to your plate.

Ginger cabbage salad is a bright and refreshing dish from Chinese cuisine, filled with crunchy texture and spicy notes. The base is finely shredded cabbage that becomes tender through a light massage with salt. Carrots, cucumbers, and red onions add freshness and juiciness, while canned corn provides a soft sweetness. The key ingredient is pickled ginger, which brings a piquant flavor and mild spiciness characteristic of traditional Chinese cuisine. The dressing made from lemon juice and sunflower oil makes the salad harmonious and balanced. This dish is perfect as a light side to main courses, especially meat or fish, and is an excellent choice for those wanting to enjoy a fresh taste with an Eastern flair.

Recipe by Alexey Kogay, chef of the restaurant "Sakhalin".

Noodles with chicken and vegetables is a popular dish in Chinese cuisine that embodies the harmony of flavors and textures. It combines tender pieces of chicken stir-fried with aromatic vegetables, wakame seaweed, and pickled ginger. Soy sauce plays an important role, adding a rich flavor to the dish. Udon noodles infused with sesame oil make the dish hearty and appetizing. Historically, Chinese cuisine values the balance of ingredients and natural aromas, and this dish beautifully reflects that traditional approach. It is versatile—served as a complete hot meal or a light dinner. The pleasant combination of soft noodles, crunchy vegetables, and spicy seasonings makes noodles with chicken and vegetables a favorite choice for lovers of Asian flavors.

Okonomiyaki is a large cabbage pancake that the Japanese often make at home. This dish is sometimes called Japanese pizza because of its ease of preparation and the variety of possible fillings. Egg whites and cabbage are used as a base, and then you can add anything you like: ham, seafood, and vegetables. This is reflected in the name of the dish, which consists of two parts: "okonomi" - "what you like" or "what you want", and "yaki" - this is how fried dishes are called in Japanese . Traditionally, okonomiyaki is decorated with mayonnaise and okonomiyaki sauce and sprinkled with tuna shavings: from the streams of hot air coming from the okonomiyaki, it begins to move as if alive.