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 don’t see this traditional but easy dish very often at Japanese restaurants in the US, but it is very typical Japanese food made and eaten at home.
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,…
Tempura is battered and deep-fried seafood and vegetables. It is one of the most famous Japanese foods outside Japan, maybe after Sushi. Regular Tempura uses…
Macaroni Salad is macaroni mixed with vegetables and mayonnaise, very similar to American macaroni salad. Because Japanese mayo has a very different flavor from…
Cabbage Roll is ground meat stuffed in cabbage leaves and cooked in seasoned soup. It is one of the most popular western-style Japanese foods of…
Yaki-Imo is baked Japanese sweet potatoes. Japanese sweet potatoes, Satsuma Imo, usually have purple skin with white flesh, but the inside turns bright yellow when it’s…
Chanko Nabe is a very popular style of hot pot dish in Japan. A lot of vegetables and meat can be cooked in seasoned…
Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. This dish is a winter taste in Japan since both main ingredients, yellowtail and…
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…