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Kimbap Recipe

Kimbap

Kimbap is a Korean version of Futomaki or Norimaki, a kind of sushi roll with a variety of fillings such as vegetables and cooked meat or seafood wrapped in roasted Nori seaweed. It is much thicker than single-ingredient rolls like Tuna rolls or cucumber rolls, and the fillings for Kimbap are cooked and flavored individually. Kimbap is becoming increasingly popular in Japan in recent years, sold at convenience stores and even Kimbap specialty stores in large Japanese cities. The more kinds of fillings used, the more work it takes to make, but it’s worthwhile to have a variety of vegetables and meat to enjoy interesting harmony of different flavors.

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Chicken Tempura Recipe

Chicken Tempura

Chicken Tempura is deep-fried chicken breast pieces coated in Tempura batter. This hearty and delicious chicken is flavored simply with salt, and it’s a more casual dish than the traditional and elaborate Tempura dish with a variety of ingredients served with Tempura sauce. Variations of chicken Tempura are regional specialties in western Japan, where the region is known for its thriving poultry industry, but it is a solid home cooking dish after all. Chicken is relatively inexpensive and easily accessible, so chicken tempura has played an important role as a common food for the general public. The preparation method – thinly slicing the chicken, coating it in batter, and deep-frying – allows for quick cooking while providing a satisfying taste.

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Anmitsu Recipe

Anmitsu

Anmitsu is a traditional Japanese cold dessert, a bowl of jelly cubes made from agar (a substance derived from seaweed, “Kanten” in Japanese) topped with Anko (sweet red bean paste) and simple syrup. Anmitsu is loved by many, especially older generations in Japan, for its light, refreshing taste even with sweet Anko, and its visually appealing presentation showcasing cool translucent agar cubes. This chilled sweet is very soothing during hot and humid summers, and a nice afternoon treat to cool down.

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Lemon Somen

lemon somen

Lemon Somen is a cold somen noodle dish topped with sliced lemon and salted green onions. Somen is a summertime staple in Japan where it gets so unbearably hot and humid. The only thing you can eat in the middle of hot days can be cold somen noodles. It is quick and easy to prepare, so you don’t need to stand in the kitchen for too long, either. No wonder somen is one of the most commonly eaten lunch at home during the summer in Japan.

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Mabo Harusame Recipe

Mabo Harusame

Mabo Harusame is a Japanese home-style dish inspired by the Chinese Mapo Tofu. Cooked harusame, clear glass noodles, are served in a mildly spicy Japanese Mabo-style sauce. It’s a Japanese fusion dish and, many of the elements that define traditional Mapo Tofu are not present except Doubanjiang (spicy bean paste). Nonetheless, the spicy and savory flavor of Mabo Harusame complements steamed white rice and has become a beloved everyday dinner dish in Japan.

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Cold Ochaduke

Cold Ochazuke

Ochazuke is an easy and quick Japanese dish with cooked rice topped with various ingredients, over which hot green tea is poured. When you don’t have time to cook or lack appetite, Ochazuke is a popular choice for many people in Japan. Here, I’ve made a summer version for when you don’t want to eat hot food. Cool all the ingredients and pour ice-cold green tea over them. Is this refreshing or what?! Toppings can include typical Ochazuke ingredients like salmon flakes and pickled vegetables, or you can use any vegetables or meat you like. However, the toppings need to be a little saltier than you might think because the green tea will dilute the taste quite a bit. So, choose strongly flavored toppings. When you don’t feel like cooking in a hot kitchen, try this simple and soothing Cold Ochazuke. It’ll make you feel good. Hope you give it a try soon!

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Grilled Eggplant Recipe

Grilled Eggplant

Grilled Eggplant, or Yakinasu, is a traditional Japanese summer dish where eggplants are charred over direct flame or on a fish grill, then peeled. Chilled grilled eggplant is so refreshingly soothing in hot, humid weather that it’s a staple side dish in summer. Its smoky flavor is the ultimate taste of summer that everybody knows and loves in Japan.

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