Potato salad has transitioned from a Western dish to a beloved component of Japanese home cooking, regularly appearing in izakayas and yoshoku restaurants. Chefs personalize it, often incorporating distinctive local ingredients, while some versions highlight seasonal freshness without using mayonnaise. At Café 2001, instead of mayo, the salad showcases the vibrant flavors of spring using carefully selected produce from local farmers. This dish can also be adapted into croquettes and retains its flavor for the following day, emphasizing its versatility in both casual and upscale dining settings.
Potato salad is an integral part of Japanese home cooking, coming from the Western canon, while evolving to become a vibrant seasonal dish.
This version of potato salad omits mayonnaise, opting for a bright taste reflective of early spring, and pairs ingredients sourced from local farms.
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