Kabocha Soboroni is a variation of Kabocha no Nimono, cooked pumpkin in seasoned broth. Soboro is ground meat (using chicken in this recipe) cooked with seasonings such as Soy Sauce and sugar. You stir the meat as you cook it, breaking it up to form small pieces or pebbles, giving Soboro its typical appearance and texture.
Cucumber with Sesame Seeds is such a simple salad but a great small side dish. It takes literally no time to make it. The only…
Tsukune are Japanese chicken meat balls with a kind of Teriyaki sauce and are popular at Yakitori restaurants. Often times, small Tsukune meat balls…
Shishito are Japanese green colored peppers similar to hot green chili peppers. Shishito are in season in summer, and are a taste of summer in Japan.…
Teppanyaki is grilled meat and vegetables prepared on a flat Teppanyaki iron grill. The meat used in this dish is usually beef although not exclusively, and it…
Mabo Tofu (or Mapo Tofu) is one of the very popular Chinese dishes in Japan. Tofu in a garlicky, spicy meat sauce is vey tasty,…
Tako Sunomono (Octopus Salad) is yet another variation of Sunomono, sliced vegetables soaked in sweet vinegar sauce. While the Sunomono can be as simple…
Buri Nitsuke is yellowtail cooked in a strongly flavored sauce with Sake, Soy Sauce and sugar. It is a very basic Japanese fish dish…
Yakimeshi is Japanese fried rice with egg, meat, and vegetables. Yakimeshi is something your mom makes from left over rice and ingredients she already…