“Aemono” refers to traditional Japanese side dishes where prepared ingredients are lightly dressed with seasoned sauces or pastes. Though simple, this technique highlights the natural flavors of seasonal vegetables, seaweed, legumes, and more, resulting in colorful, nutritious dishes.
Common variations include goma-ae (sesame dressing), sumiso-ae (vinegar-miso), shiraae (tofu dressing), and karashi-ae (mustard dressing), each named after its dressing base. Traditional methods such as toasting, grinding, and straining the ingredients give “aemono” its characteristic delicacy and refinement.
Dating back to the Edo period, these dishes became staples in both home kitchens and formal meals like shōjin ryōri (vegetarian monk fare) and honzen ryōri (traditional preserved foods). Aemono dishes make efficient use of ingredients, delivering high nutrition and flavor with minimal waste.
Modern twists include versions with olive oil or fruit, blending Japanese tradition with Western influence. These light, healthy, and satisfying dishes are now enjoyed not only as side dishes but even as appetizers or desserts.
Aemono represents the gentle harmony of ingredients and seasoning—a comforting taste of Japan.
This recipe uses simple seasonings and a well-balanced ratio to recreate the slightly sweet, deli-style shiraae you may know and love.
It’s quick and easy to prepare using a microwave—give it a try and enjoy this authentic Japanese flavor.
20 minutes
Hisae Sugiyama
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.
- 4 cup raw spinach (lightly packed)
- 3 /4 medium carrot (julienned)
- 5 1/4 oz firm (momen) tofu
- A2 tbsp. white toasted sesame seeds
- A1 tbsp. sugar
- A2 tbsp. soy sauce
INSTRUCTIONS
Preparation
Wrap the tofu in paper towels, place a weight on top, and let it drain for about 20 minutes. You can use a plate or the like to press down the tofu; do not add too much weight or the tofu will crumble.- 1
Cook the vegetables
While draining the tofu, trim off the root end off the spinach and cut into 1-inch (3 cm) pieces.
Julienne the carrot.
Place spinach and carrots in a microwave-safe bowl, cover loosely with plastic wrap, and microwave at 600W for about 4½ minutes.
Drain in a colander, rinse under cold water, and squeeze out excess moisture.
- 2
Make the dressing and combine
In a separate bowl, mix the A ingredients (ground sesame, sugar, soy sauce) with the well-drained tofu.
(Tip: Before adding, wrap the tofu again in paper towels and squeeze it tightly with both hands to remove any remaining water.)
Add the cooled spinach and carrots, and mix well to coat evenly.
RecipeID
101
Tips & Notes
For best results, press down the tofu with a weight for a while to expel the water, then squeeze it firmly with both hands until you think you’ve gotten out every last drop of water. Thorough draining is key to avoiding a diluted flavor.
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Awards 👑 Grand Prix – Nadia “Everyone’s Home-Cooking” Recipe Contest 👑 Grand Prix – Nadia Menu Recipe Contest 👑 Nadia Annual Menu Award 👑 Nadia Monthly MVP Award 👑 Nadia Monthly Best Video Award About Me I am a culinary expert, food coordinator, and registered dietitian. For many years, I worked for a major corporation, developing recipes, proposing menus, and creating products. My experience spans a wide range of fields—both in Japan and abroad—including restaurant dining, ready-to-eat meals, and vending food services. I have also created popular menu items that have become customer favorites. After becoming independent, I launched my own cooking school, Let’s Hisameshi!, while continuing to work as a food coordinator. I handle recipe development for numerous major food manufacturers, restaurants, and convenience store chains, and remain active across many areas of the food industry. Qualifications Registered Dietitian Food Coordinator Food Stylist Food Specialist Dietary Life Adviser Licensed Food Sanitation Manager Licensed Food Sanitation Inspector Food Education Nutrition Consultant"