Mark juiced some carrots for cocktail-making today, and I asked him to save the carrot pulp for me. It looks like the pulp leftover after making soy milk for tofu. This is called "okara." The Japanese make a home dish with this, sometimes adding dried shrimp, carrots, gobo or other vegetables, dashi, and it is a simple but flavorful dish at the dinner table, nothing goes to waste. I saw the texture of the carrot pulp and duplicated the dish in my own version, the dish tasted just like the okara that my mom makes, only the color was orange. Making something out of nothing, not wasting a thing-----you teach the younger ones by showing them how you use it and not throwing it away yourself.
