Shigure fruits, an aromatic and aromatic-sweet fruit, are a traditional Japanese snack.
This summer, I made a variety of savory shigure fruit bowls.
I made them with soy milk, sake and shizu sauce.
You can use soy milk for the rice and shizake for the salad dressing.
It’s a great meal to have on a hot summer day or to make on a camping trip when you can’t get the fresh produce.
These shigure bowls were also perfect for a simple vegetarian dish, like the one below.
I’ve used the soy milk to make shizu tofu instead of tofu as it’s not as thick as tofu.
If you make the tofu instead, make sure to leave enough room between tofu pieces to get all the flavors of the soy in. Enjoy!