2025 is here and we are all embarking on new resolutions to become the best version of ourselves. If any of your goals are food related, you have come to the right place! We've gathered everything you need to make sure you eat better in 2025.

Now that you have the perfect bento and the best tools to make prep easy, you might be faced with an empty bento box wondering: what am I having for lunch this week? 

That’s an age-old question we’ve all asked ourselves on numerous occasions, so here are some new flavors we think you should add to your meals, if you haven’t already. With Japanese side dish classics and plenty of inspiring flavors, there’s something for every bento!

1. Goma-ae

A classic of Japanese side dishes, goma-ae (sesame dressing) is really easy to make and will add a nice sweet and savory flavor to your greens. It’s the perfect sauce to make bitter greens more palatable for picky eaters.

Spinach and chrysanthemum leaf (kikuna) goma-ae

How to make goma-ae? 

• For one bunch of leafy greens, mix 2 tablespoons of crushed sesame seeds, 2 teaspoons of soy sauce and 2 teaspoons of sugar.
• Boil water in a pot and blanch your greens (put them in boiling water) for 30 sec. to 1 min.
• Strain well, and mix in the sauce ingredients right before serving.

What is goma-ae great with?

Vegetables, especially leafy greens (spinach, Swiss chard, bok choy etc.)

2. Shira-ae

Another classic of Japanese side dishes, shira-ae (white dressing) is made with tofu and sesame. It will add a hearty flavor packed with protein to all your veggies.

Mushroom, carrot, spinach, konyaku and daikon shira-ae

How to make shira-ae? 

• In a blender, combine the following ingredients to create a paste:
  • 175g of firm tofu, pressed to get the water out
  • 0.5 tbsp of white sesame seeds (crushed)
  • 0.5 tbsp of sugar
  • 2/3 tbsp of light soy sauce
  • 2/3 tsp of miso paste
  • A sprinkle of salt
• Blanch your veggies by putting them briefly in boiling water.
• Mix in the paste into your cooked veggies (200-250g)

What is shira-ae great with?

A great variety of vegetables, thinly or thickly cut. In Japan it is often served with konyaku, carrots, Shimeji mushrooms and spinach, but feel free to experiment!

3. Miso Butter

More of a Western twist to a classic Japanese umami ingredient, this miso butter will become your favorite seasoning with its rich and savory flavor. Need a vegan version? Simply replace the butter with the vegan alternative of your choice!

How to make miso butter? 

• For 1 tbsp of miso, you will need 2 tbsp of butter and 1 tsp of cane sugar. (Adjust quantities as needed)
• In a pan or in the microwave, melt your butter.
• Add the sugar and let it melt. Add in the miso paste and stir well (Use a muddler to avoid clumps)
• Let it cool down and put in the fridge until solidified.
• Use it like regular butter as a cooking fat.

What is miso butter great with?

You mean, what is it not great with? Simply use it like you would regular butter to cook both meats and vegetables. We recommend starting with potatoes, but the sky is the limit, really.

4. Yuzu Kosho

A local specialty of the Southern island of Kyushu, Yuzu Kosho (Yuzu pepper) will quickly become one of your go-to seasonings. Highly versatile, it will add a salty & tangy flavor with a hint of spiciness to your proteins, carbs and even veggies.

Yuzu Kosho flavored chicken breast

How to make yuzu kosho?

• This paste is traditionally made from salt, mixed with yuzu peel and green chili peppers and left to ferment. If you can’t find yuzu near you, try it with another citrus fruit!
• Want the same flavor with less effort? Get our Yuzu Kosho furikake and simply sprinkle this delicious flavor and crispy sesame on your dishes once ready!

What is yuzu kosho great with?

A lot actually! In Japan, it is used as a condiment in hot pots (nabe), miso soup or even with sashimi, but you can combine it with your favorite protein, animal or plant-based, as well as pasta or vegetables.

 

5. Kinpira

Another side dish staple in Japan, kinpira is a sautéed and simmered root vegetable dish. The most common version uses burdock root (gobo), but any root vegetable like carrots, daikon radish or even kabocha pumpkins can be a great base for kinpira, making it a perfect recipe for the fall and winter with its sweet soy flavor.

Lotus root, daikon radish, carrot and taro root kinpira

How to make kinpira? 

• Stir fry 200g of thinly sliced root vegetables in a frying pan (save time prepping your meal by using our Triple pan) with sesame oil.
• When the veggies have softened, add 40ml of sake and mix well. (you can use regular drinking sake as long as it’s Japanese, or if you can’t find some near you, substitute for Chinese cooking wine)
• Add 1.5 tbsp of soy sauce, 2 tbsp of mirin and 1.5 tbsp of sugar and mix well.
• Let the veggies simmer on low heat until most of the liquid has evaporated. 
• Top it with sesame seeds before serving.

What is kinpira great with?

All root vegetables, from carrots to burdock, kabocha to daikon radishes and anything that grows in your region. 

 

Conclusion

And now you have it: our 5 suggestions for 2025 to make sure your bento box is filled with good food all year long. Which recipe did you already know, and which one can’t you wait to try? Let us know in the comments!