Chirashi Sushi (Chirashizushi) is a kind of Sushi dish with thinly sliced Sashimi raw fish placed over a bed of Sushi Rice, instead of single pieces (Nigiri Sushi) or rolls (Maki Sushi). Chirashi Sushi is sometimes mixed up with Barazushi which doesn’t contain much raw fish other than decoration. While Barazushi is mostly vegetable Sushi and more home cooking Sushi, Chirashi Sushi is a more elaborate Sushi dish that you often see at Sushi restaurants.
Furikake are rice toppings which are usually made of dried seafood and seasonings. Furikake means literally “sprinkle” in Japanese, and it is typically sprinkled over Steamed Rice or Onigiri. Kinshobai is an upscale Furikake brand and made of Kombu sea kelp and Katsuo bonito flakes. It is much more gourmet than the kinds of Furikake that you can typically buy at supermarkets. Here we will show you how to make this fancy Furikake at home. It’s so easy to make, and it doesn’t cost much at all.
Subuta is a Japanese version of Sweet and Sour Pork, the famous Chinese dish in the US. Deep fried crispy pork coated in a thick sweet vinegary sauce is one of the most appealing Chinese foods for a lot of people. Japanese Sweet and Sour Pork, Subuta has much less batter around the meat, and therefore it is less fatty, and tangier sauce than the American counterpart. This seemingly complicated dish is easier to make at home than you might think.
Kaki Dotenabe is a hot pot dish with Oysters and vegetables in a strong Miso based soup. Kaki Dotenabe is a Hiroshima regional dish, an area famous for oysters. It is often eaten in winter as other hot pots are, and that’s also when oysters are in season. The distinguished “Umami” savory flavor from oysters is blended into the Miso based soup, and it is eaten as is, without any dipping sauces like many other hot pots require. You can of course enjoy the main ingredient of oysters in the pot, but also the side ingredients Napa cabbage and Tofu absorb a wonderful shellfish taste.
Salad Chicken is lightly seasoned, boiled or steamed chicken breast that has become a popular dish in Japan for people who are health-conscious and on certain diets. This protein-packed, low calorie chicken can be added to not only salads but also various other dishes.
In Japan, the first meal of New Year’s Day always begins with a bowl of specially prepared soup called Ozoni. Ozoni (or Zoni) is a soup that contains mochi rice cake in a savory broth. The preparation of Ozoni varies significantly by region, and each household has its traditional recipe often passed down in a family for generations.
Matsukaze Yaki is a baked ground chicken dish with strong seasonings, and it is often used in Osechi Ryori, the Japanese New Year’s feast. Matsukaze Yaki is usually baked in a mold and cut into shapes like fans and squares, then the surface is decorated with poppy seeds. Matsukaze Yaki’s elegant look is perfect to celebrate the beginning of a year.
Pizzaman are steamed hot buns stuffed with “Italian” flavored filling. Just like Nikuman, they are often seen at Japanese convenience stores, or you could say they’re most likely only seen at convenience stores. Their cheesy and savory flavor is quite popular in Japan, especially among young students, and these hot treats are great in a cold season.
Kani Cream Korokke is another popular western-style Japanese dish that has been around for a long time. A mixture of creamy béchamel sauce and crab meat is coated with bread crumbs and deep-fried. Kani Cream Korokke is often found on a menu at Yoshokuya (western style Japanese food restaurant) as well as some grocery stores and delis in Japan. Although the cooking steps can be a little finicky, it is worthwhile to make this crunchy creamy morsel at home.