Okra Salad Recipe
Okra is not just for Gumbo! We eat okra in Japan, too. It is actually a very popular vegetable in summer time there. Okra is rich in vitamins and minerals, and so a healthy choice. Here I made it into a very simple and easy salad.
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Asparagus Ohitashi Recipe
Making ohitashi is a great way to eat spring vegetables. Although spinach is the most popular, you can make ohitashi with any sort of vegetables. Ohitashi literally means “soaked” in dashi-based sauce, and all you need to do is to soak the veggies (usually steamed or boiled) in that sauce.
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Tuna-jaga Recipe
Tuna-jaga is a variation of Nikujaga, but instead of beef and all the usual other vegetables, here it’s just a can of tuna and potatoes in this dish. It is incredibly easy to make but still an excellent side dish for your dinner. The recipe and photos below show how to make Tuna-jaga. You can…
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Shira-ae (Mashed Tofu Salad) Recipe
Shira-ae is a cooked vegetable dish mixed with mashed tofu and sesame soy sauce. It’s a staple side dish in Japanese home cooking, yet it remains little known outside of Japan. Shira-ae can be served as an appetizer, tucked into a bento box, or enjoyed as an everyday side dish at dinner. Shira-ae is rarely…
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Onigiri (Rice Ball) Recipe
Onigiri (おにぎり), often called rice ball in English, is steamed rice that is formed into different for shapes with various fillings and wrapped with Nori roasted seaweed. It’s a quick light meal or satisfying snack you can make yourself or buy at many stores in Japan.
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Spinach Ohitashi Recipe
Spinach Ohitashi is a popular Japanese side dish made with blanched spinach soaked in a light, flavorful dashi-based sauce. Spinach is an incredibly nutritious vegetable, making it a great addition to your meals as often as possible. Since it cooks almost instantly, this dish is perfect for when you need to get dinner on the…
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Kabocha no Nimono (simmered pumpkin) Recipe
Kabocha no Nimono (かぼちゃの煮物) is a classic Japanese dish of simmered pumpkin cooked in a savory-sweet soy-based broth. Japanese pumpkin, known as Kabocha, has a naturally dense texture and rich sweetness that make it perfect for a variety of dishes — but Nimono (simmered vegetables) is arguably one of the best ways to showcase its flavor. This…
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Tamagoyaki (pan fried rolled egg or rolled omelette) Recipe
Tamagoyaki (玉子焼き) is made by pan-frying thin layers of eggs and rolling them into a log, often using a special rectangular tamagoyaki pan. In Japan, it is enjoyed at any time of the day—from breakfast to bento lunches, or as a nice side dish for dinner. Tamagoyaki is a simple dish made with basic ingredients,…
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Sunomono (cucumber salad) Recipe
Sunomono is a refreshing Japanese cucumber salad marinated in a sweet vinegar dressing and mixed with sesame seeds. This traditional dish is easy to make with simple ingredients and makes a perfect side dish that pairs beautifully with a variety of entrées, from Japanese-style meat or fish to dishes seasoned with more Western flavors.
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Steamed Rice Recipe
Steamed rice is a staple food for almost any Japanese meal. Japanese rice is soft and sticky compared to other kinds of rice. Rice is called a “main dish” (主食) in Japan since starch is emphasized more than other dishes such as meat, and it is an essential part of Japanese cuisine.
