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Recipe: Kajiki to natsuyasai no ponzu sarada (swordfish with summer vegetables)
A light dish, perfect for the last days of summer. Swordfish has a delicate flavor and works well tomato, mustard or teriyaki sauces. Here we’re going to coat the swordfish with a sauce blending the...
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Recipe: Tsukemen (dipping noodles)
Tsukemen may have started out as summer dish, but you can eat it all year round. Tsukemen is a dish featuring ramen-style noodles, a dipping sauce and usually some kind of garnish. Served separately,...
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Recipe: Tebasaki to daikon no kurozuni (simmered chicken wingtips with daikon)
The perfect antidote to those winter blues This is a popular (and inexpensive) dish usually eaten during the colder months in Japan. It can be served as either an appetizer or as a main course. It’s...
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Recipe: Tarako butter spaghetti
A quick and easy pasta dish Tarako (salted pollack roe) is often used as an ingredient in onigiri (Japanese rice balls). If you visit a Japanese supermarket, you’ll find a similar product called...
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Recipe: Gyoza (pan-fried dumplings)
This Chinese side dish is hugely popular in Japan, and often associated with another import: ramen noodles. Fried dumplings (yaki gyoza) are one of Japan’s most beloved dishes. They’re most commonly...
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Recipe: Nanohana and bacon pasta
A bittersweet spring dish. Nanohana (or rape-blossom in English) is representative of spring. Like wild vegetables such as fuki (butterbur), taranome (the buds of Japanese angelica) and udo, nanohana...
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Recipe: Hijiki no nimono (stewed hijiki)
This classic seaweed dish is simple and healthy. Add it to your next bento, or serve it alongside rice as a main meal. Hijiki is a well known seaweed in Japan. There are two kinds: me-hijiki, (hijiki...
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Recipe: Kizami-kombu to satumaage no nimono (stewed kizami-kombu)
Kombu is used for more than just dashi. Whether it’s as an ingredient in miso soup or as a wrapping for onigiri, seaweed is synonymous with Japanese cuisine. Kombu (kelp) is best known as one of the...
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Recipe: Snow pea salad with black sesame dressing
Snow peas coated in a tangy, spicy dressing Here’s another dish that compliments the warmer weather. The peas provide the texture, while the dressing gives the dish it’s flavor. To prepare the...
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Recipe: Koumiyasai no somen (somen with aromatic herb salad)
When Japanese think summer, they think somen. Somen are very thin noodles made from wheat flour. They are usually eaten cold during the summer months, often with a garnish of grated ginger, asatsuki...
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Recipe: Tebasaki no karaage (deep-fried chicken wings coated with soy sauce...
Nagoya’s contribution to the world’s great bar snacks. Tebasaki chicken – deep-fried chicken wings coated with soy sauce and coated in sesame seeds – is a dish closely associated with the city of...
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Recipe: Shiso pesto
It may surprise you, but green perilla is an excellent substitute for basil when making pesto. The dish the world has come to know and love as Pesto alla Genovese is traditionally prepared with fresh...
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Recipe: Teriyaki pizza
A culinary mashup found on pizza menus throughout Japan. Long before the ramenburger or the matcha croissant there was teriyaki pizza, an East-meets-West hybrid destined to become a staple of delivery...
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Recipe: Basil no tempura (basil tempura)
Dried shrimp and basil in a delicate tempura batter. Basil works remarkably well in tempura. Here, the herb is combined with a handful of dried shrimp which adds some weight as well as texture to the...
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Recipe: Hayashi rice
Hayashi rice, or hashed beef in demi-glace sauce, is classic yoshoku. But what is the origin of the recipe? Based on European dishes introduced by visitors to Japan during the late Edo and early Meiji...
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Recipe: Sweet potato kimpira
Satsuma imo, or sweet potato, is used in Japanese cuisine for both sweet and savory dishes. Kimpira is a Japanese cooking style in which vegetables are sautéd, then simmered on a low heat. Kimpira is...
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Recipe: Takenoko no mazegohan (Japanese-style mixed rice)
This typically Japanese mix of textures is an ideal addition to any bento. Takenoko no mazegohan is a seasonal rice dish which features takenoko (bamboo shoots) mixed with chicken and a selection of...
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Recipe: Agedashi nasu
Agedashi nasu may look harmless enough, but each slice of eggplant comes packed with flavor. A variation on the popular agedashi dofu, the principal ingredient in agedashi nasu is eggplant. In some...
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Recipe: Renkon no yuzukoshoitame (sautéd lotus root with yuzukosho sauce)
Lotus root combines healthy eating with strong visual appeal Here’s vegetarian appetizer that’s great as an otsumami (dish to be eaten with drink). It’s flavored with yuzu, meaning that it has a tangy...
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Recipe: Lotus and burdock root salad
This healthy winter salad makes a great accompaniment to a hearty stew Gobo (burdock) root is high in fiber and has an earthy flavor. It is thought to have first come to Japan as a Chinese medicinal...
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