Vegetable Agebitashi is deep-fried vegetables marinated in a Soy Sauce-based sauce. It can be eaten at room temperature or chilled. In summer, cold Agebitashi is very nice. Cook while it is still cool in the morning, and chill in the fridge in the afternoon until serving for dinner.
Tamago Tofu (Tamagodofu) is savory egg flan similar to Chawanmushi. Even though it’s called Tofu, it is not made from soy beans. It is…
Konnyaku Amakarani is braised Konnyaku, a gelatinous food made from Konnyaku potatoes, in a sweet and hot sauce. This little side dish always comes in handy…
Chikuwa Isobeage, perhaps a mouthful to pronounce for non-Japanese speakers, is Tempura Chikuwa (a kind of fishcake) flavored with Aonori (dried seaweed flakes). This…
Kyuri Bainikuae is cucumber with Umeboshi sour plum sauce. This is a refreshing side dish/salad with a distinctive sour flavor, without being vinegary, and…
There are a lot of tricks to make pretty shapes and cute characters with food in Japan. You can see more traditional ones like…
Atsuage is deep fried Tofu that you can use without any breaking or using batter. Atsuage is an important ingredient in Japanese cooking, especially…
Gyoza is dumplings, usually ground pork or chicken and vegetables wrapped in round (fresh pasta like) flour skins and pan-fried. Gyoza is originally from Chinese fried…
Buta Kimchi is stir-fried pork and Kimchi, chili pickled nappa cabbage. This spicy dish is popular in Japan at Izakaya (bars which serve a lot…