Today’s miso soup is made with tofu, brown and green onions. Tofu is probably the most commonly used ingredients for miso soup. Tofu with wakame seaweed and/or green onion are served at many Japanese restaurants. We added sliced brown onion to a typical tofu miso soup in this recipe. Thinly sliced brown onion adds sweetness to the broth. If you are tired of a typical tofu miso soup, try adding brown onion for a change!
Kakigori (かき氷) is Japanese shaved ice, usually with flavored syrup on top like strawberry and Matcha syrups. It is very popular during the hot and humid summer in Japan, and there are a lot of pop-up Kakigori stores appearing in the season. And that’s been a favorite way for everyone to cool off during those unbearable days and months for many years there.
With summer so hot everywhere these days, you feel like eating more cold food than ever. Japanese people know how to deal with brutal summer climate and therefore know how to cool down with food. These are some of the best summer Japanese dishes that are nice and cold, and you can eat them when you don’t have much appetite from the draining heat.
Curry Yakisoba is stir-fried noodles flavored with curry powder. The spicy curry aroma stimulates the appetite at any moment. Here, beef is used as protein in the dish, but it can be easily replaced with chicken or pork. And that’s the same for the vegetables. Cabbage, broccoli, and onions work very well too. Curry Yakisoba is a great simple lunch perfect for one or two people. Or multiply the recipe, and make this as dinner to serve the entire family!
Today’s miso soup is cold Miso soup with cucumber and Tofu. This is a perfect soup during summer when you don’t have much appetite. While cold soup and cucumber cool you down, Tofu and ground sesame seeds give good nutrition. The soup is seasoned with extra Miso paste because ice cubes will dilute the taste of the soup in the end. Hope you enjoy it!
Tenkasu is Tempura batter that has been deep-fried to become crispy bits and pieces. It is also called Agedama in the Tokyo area. Tenkasu or Agedama is used in various Japanese dishes and a useful ingredient to know when it comes to Japanese cooking. It can be bought in bags at stores, but it is very easy to make at home with simple ingredients.
Since we started our website and YouTube channel back in 2012, these have been the 10 most popular Japanese recipes on Japanese Cooking 101. To celebrate our 10th anniversary, all 10 recipe videos were recreated in 2022 with a few new tips and variations.
Japanese style garlic fried rice is often served at Teppanyaki restaurants as a side dish for steaks or grilled seafood. Minced fresh garlic is slowly cooked in olive oil and butter in a frying pan, and the cooked steamed rice is fried in the aromatic oil. Similar to garlic noodles or garlic bread, the flavor combination of garlic, oil, and rice can’t go wrong. This is an easy to make side dish, and the flavor is so addictive! You can double the recipe if you cook on a griddle or a large skillet.
Today’s miso soup is made with chicken, green beans, and carrot. It is a hearty and nutritious soup that can be a meal by itself.
Omu Soba (Omusoba, オムそば) is Yakisoba noodles wrapped with a thin egg crepe, looking like an omelette. It’s found at a lot of Okonomiyaki restaurants in Japan that also serve Yakisoba noodles. At a restaurant, skilled Okonomiyaki cooks make noodles and thin round eggs, wrap noodles with the egg on the hot griddles using two Okonomiyaki spatulas right in front of you. That may be hard for us to imitate at home. However, it is not hard to make Omu Soba yourself with a frying pan.