About avocado in Japanese households
Once a little-known tropical fruit, avocado has now become a staple in Japanese households. Although its import began during Japan’s period of rapid economic growth in the 1960s, it was initially less accepted than other tropical fruits like mangoes and papayas due to its lack of sweetness.
The turning point came with the introduction of the California roll, a sushi roll developed overseas. When avocado met soy sauce, it resonated with the Japanese palate and began gaining popularity in reverse-imported dishes.
By the 2000s, avocado attracted attention as a “beauty and health” food. It appeared on menus in salads, burgers, and fast food, driving a nearly threefold increase in imports over a decade. In 2020, Japan’s avocado imports reached 23.6 times the volume of 1988.
What makes avocado so attractive is its exceptional nutritional value. Recognized by Guinness World Records as “the most nutritious fruit,” avocado contains over 20 vitamins and minerals and is especially rich in potassium, vitamin E, folate, and dietary fiber. It’s low in sugar and high in healthy fats and proteins, making it a satisfying choice for those on a diet.
Often called a “vegetable-like fruit,” avocado ranked 2nd in Takii Seed’s 2019 survey: “Vegetables that Became Familiar during the Heisei Era.” No longer limited to salads or dips, it’s now widely incorporated into Japanese cuisine, including rice bowls and even in specialty cafes like Avocafe.
This recipe introduces an easy and delicious way to enjoy avocado in a Japanese-style dish using ingredients that are easy to find in North America.
A quick and delicious dish with irresistible richness and creaminess, it is perfect as a small side or appetizer. The subtle saltiness and umami from the white dashi pair perfectly with the savory depth of the dish.
Note: Coarsely ground white sesame seeds were used for garnish.
3 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 5 1/4 oz firm tofu
- 1 /2 medium avocado, peeled and pitted
- 1 tbsp. white dashi
- mayonnaise, to taste
- 2 light pinches salted kombu
- 2 tsp. ground white sesame seeds
INSTRUCTIONS
Preparation
Wrap the firm tofu in a paper towel, place it on a microwave-safe dish, and microwave at 600W for 2 minutes. Replace the now-wet paper towel with a fresh one and wrap again. Repeat this process a few times to remove as much moisture as possible for better flavor.
- 1
Once the tofu has cooled slightly, tear it into small bite-sized pieces and place them on a paper towel to cool.
- 2
In a mixing bowl, combine the cut avocado,cooled tofu from step 1, 1 tbsp white dashi, mayonnaise to taste, and 0.2 oz salted kombu. Gently toss to mix.
- 3
Serve on a plate and sprinkle with ground white sesame seeds.
RecipeID
180
Tips & Notes
Draining the firm tofu thoroughly will prevent the dish from becoming watery over time and will also enhance its richness.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."