Ushiojiru is a simple clear soup with Hamaguri (hard clams). It is often eaten on the girls’ festival in Japan on March 3rd. Umami, savory flavor, from the shellfish is so rich and deep that the seasoning for this soup is very minimal. The fresh green taste of Mitsuba leaves is a nice — and only — accent for this soup.
Ramen is a very popular noodle soup in Japan. Ramen noodles are originally Chinese style noodles, but they have changed and evolved to become a…
Shippoku Soba is hot soba noodle dish with various toppings. It is often on the menu at Soba noodle restaurants in Japan, but not seen…
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…
Niku Udon is Udon noodle soup with beef (Niku=meat), but don’t let the name deceive you. It is not just throwing sliced beef into the soup, but…
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,…
Chanko Nabe is a very popular style of hot pot dish in Japan. A lot of vegetables and meat can be cooked in seasoned…
Tempura Soba is hot Soba noodle soup with Tempura. Light Soba noodles in tasty soup could be a great everyday lunch. With Tempura, the dish…