Kenchinjiru is a clear soup with a lot of vegetables. This meatless but hearty hot soup is a great dish in colder weather, and perfect to serve a big crowd for various gatherings in fall and winter. There is a lot of cutting involved, but it is quite easy and simple to make.
Corn Potage Soup is a popular western-style soup in Japan. Corn gives the soup natural sweetness and this Corn Potage uses creamed corn, not just corn kernels, help adding even more body to the soup. This creamy corn soup goes so well with other western-style Japanese food like Hamburger Steak that together they make a…
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 dumplings, but it is so popular and rooted well in Japanese cuisine today. Most of the time, Japanese Gyoza is pan fried (with some steaming action in the middle), however, here we deep-fry to make…
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…
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 favorite Japanese food over many years. There are millions of Ramen restaurants in Japan, from old neighborhood Chinese restaurants, to Ramen street carts open late at night, to slick and modern Ramen specialty shops…
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 as much at Japanese restaurants in the US, since it is a more regional Japanese food. Shippoku Soba can be eaten at any time of the year, but you can try…
Buta Kimchi is a quick and flavorful stir-fry made with tender pork and spicy, fermented kimchi. This savory dish is packed with umami and comes together in minutes, making it perfect for busy weeknights or as a satisfying appetizer. Popular at izakaya (Japanese pubs serving small plates with drinks) and in home kitchens across Japan,…
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 familiar with much Japanese food may even have had Harumaki at some point of life. Harumaki is also a popular Chinese dish in Japan, similar to Gyoza dumplings. You can find Harumaki at Chinese restaurants…
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 is more to it. The beef topping, to be placed on regular Udon noodle soup, is cooked in sweet and salty seasonings and punched up with ginger. This beef could even be…
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, Shimeji, and Enoiki (Enokitake).  This Sauteed Mushrooms with Soy Butter Sauce is a wonderful side dish to any kind of entree, even non-Japanese food.  And also this mushroom dish will bring the…