Kobumaki is Japanese rolled Konbu (sea kelp; also spelled “Kombu”) cooked in a sweet and salty sauce. It is a part of Osechi Ryori, the Japanese traditional new year feast. There are a lot of kinds of Osechi dishes, but Kobumaki is one of the most traditional and important dishes, and it is almost always included in it. Like many other dishes in Osechi, Kobumaki is seasoned strongly to be able to last for several days during the Japanese holiday season.
Kakuni is braised pork belly cooked and flavored strongly with Soy Sauce and sugar. It is not a traditional Japanese dish to put in…
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…
Komatsuna Nibitashi is a quintessential Japanese side dish. It is light, healthy, and subtly flavored, and can go with any entree and steamed rice. You…
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,…
Yakisoba is stir-fried egg noodles with roots in Chinese Chow Mien, although it has evolved on its own path over a long time. Japanese Yakisoba…
Salad Maki is a kind of rolled Sushi literally with the ingredients of a salad inside. It is usually found at Sushi restaurants that…
Shiozake (shio=salt, sake/zake=salmon) is grilled, salted salmon that is a very common dish for anytime of the day in Japan. It is often eaten…