A Japanese autumn salad and easy appetizer
If you’re looking for a Japanese autumn salad that is both seasonal and refreshing, this Shine Muscat salad recipe is perfect. It’s light yet satisfying, and works beautifully as an easy Japanese appetizer or side dish.
Shine Muscat – a refreshing autumn fruit
Shine Muscat grapes are one of Japan’s most popular seasonal fruits. Seedless and with an edible thin skin, they are easy to enjoy and known for their elegant sweetness. While delicious on their own, they also add a fresh, fruity accent to dishes. This Shine Muscat salad showcases their natural flavor in a light yet flavorful way.
Salted tofu – a homemade cheese alternative
Instead of cheese, this recipe uses shio-tofu (salted tofu). By draining regular silky tofu, sprinkling it with salt, and letting it rest overnight, it transforms into a creamy, cheese-like ingredient. Salted tofu brings richness and depth but keeps the salad lighter than cheese would—making it a unique twist for those looking for a healthier option.
Balancing freshness and richness
To highlight the sweetness of the Shine Muscat, just a few fresh mint leaves are added for a cool, refreshing note. Prosciutto and a drizzle of olive oil bring savory depth and richness. The result is a salad that is refreshing yet hearty, perfect as a starter, side dish, or even paired with wine or sake.
Perfect pairing with Hiyaoroshi sake
Autumn is the season of Hiyaoroshi sake, a type of sake brewed in spring and aged over the summer. This maturation process softens the edges of the sake, giving it a mellow roundness with enhanced umami and depth. Served chilled, Hiyaoroshi complements the sweetness of Shine Muscat grapes and the creaminess of salted tofu beautifully. Together, they create a seasonal pairing that captures the true flavors of autumn in Japan.
Shine Muscat and Salted Tofu Salad Recipe
Shine Muscat and Salted Tofu Salad Recipe
Instructions
Shine Muscat and Salted Tofu Salad Recipe
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Prepare salted tofu
Drain the tofu and place it in a heatproof bowl. Microwave for about 2 and a half minutes. Transfer the warmed tofu onto kitchen paper, sprinkle with salt, wrap it, and let it rest in the refrigerator overnight.
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Prepare ingredients
Cut the Shine Muscat grapes in half. Cut the prosciutto into bite-sized pieces.
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Toss everything
In a bowl, combine the Shine Muscat grapes and tear the salted tofu into pieces by hand. Add the prosciutto and olive oil, then gently toss everything together. Finish with a light sprinkle of black pepper.
