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 to add one more item to dinner or to fill a small space in a Bento box.
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…
Harumaki (or spring roll actually in Japanese) are deep-fried egg rolls which are known well in Chinese cuisine in the US. Many people who are not…
There are a lot of kinds of mushrooms in Japanese cuisine, but here we have a dish using the three most easily accessible ones: Shiitake,…