Miso is a paste made from fermented soy beans. It is one of the crucial seasonings in Japanese cuisine to make various foods like soups, sauces and other dishes. Miso is quite salty by itself, but dense in Umami (savory) flavor from long fermentation. Japanese food using Miso such as Miso Soup is loved and…
Ebi Fry is Japanese fried shrimp. The shrimp is breaded with flour, egg, and Panko (bread crumbs), then deep fried. It is a very popular dish at many restaurants in Japan, from big chain family restrants to mom and pop’s small corner eateries. Although you may be able to find the dish more easily than some other Japanese food…
Mochi is rice cake that is made from pounded rice. It is very glutinous and sticky when cooked. Mochi doesn’t have very much flavor by itself other than a rice taste. It is often eaten during the new year holidays as people get lots of Mochi for the dish Ozoni. However, Ozoni is not the only way to eat…
Agedashi Tofu (Agedashidofu) is deep-fried Tofu blocks in savory Dashi sauce. It is one of the most popular appetizers at restaurant bars in Japan, but also a great home-cooking dish. Freshly fried Tofu in a very hot, soup like sauce will warm you up in a cold season.
When the weather is hot and you want something light, refreshing, and nourishing, Pork Shabu Shabu Salad is the perfect meal. It requires only a few minutes of cooking, making it ideal for summer when you want to spend as little time as possible over a hot stove. You can even prepare the pork earlier…
Nikuman are Japanese steamed hot buns with ground pork filling. The white bread part is made from both yeast and baking powder, and it is soft and tender. The filling is pork with chopped vegetables seasoned with soy sauce and other flavorings such as oyster sauce and ginger. The name Nikuman comes from the meat…
Kitsune Udon (きつねうどん) is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce. Although you don’t often see Kitsune Udon in Japanese restaurants in the US, it is one of the most popular dishes and a staple menu item at Udon restaurants in Japan. Kitsune…
Tenmusu are Onigiri rice balls with shrimp Tempura as a filling. Onigiri is rice shaped by pressing firmly in your hands and forming into a ball or triangle, or some other kind of shape. Typical fillings are pickled plum (Umeboshi), dried bonito flakes with soy sauce (Okaka), or salted salmon. Tenmusu is something special, with Tempura shrimp and all. It’s kind…
Sumashijiru (すまし汁), also known as Suimono or Osuimono, is a traditional Japanese clear soup made with a delicate dashi-based broth. Light, refined, and beautifully simple, this soup is often served as part of traditional Japanese meals ranging from everyday home cooking to elegant multi-course dinners.
Kazunoko is salted herring roe that has been marinated in seasoned Dashi. It is a part of Osechi Ryori, the traditional Japanese New Year feast. There are many kinds of dishes for Osechi Ryori, but Kazunoko is one of the big three celebration dishes, along with Kuromame (sweet black beans) and Tazukuri.