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…
Shrimp in Chili Sauce, often called “Ebi Chili” in Japanese, is stir-fried shrimp in a flavorful ginger-garlic chili sauce. This is not a traditional…
Nikumiso (肉味噌) is braised ground pork seasoned with Miso paste. The ginger and garlic in the dish give a wonderful aroma to it. Even…
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…
Tamago Sushi (卵寿司) is Sushi Rice topped with sliced cooked egg and wrapped around with a strip of Nori seaweed. It is suppose to…
Chicken Nanban is deep-fried chicken with tartar sauce, a dish from Miyazaki prefecture in Kyusyu, the southern big island of Japan. The chicken is…
Saba Misoni is one of the most popular staple Japanese fish dishes. It is stewed with Miso paste, and its strong flavor goes very…