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,…
Harusame Salad is a salad with dried bean (or potato) threads called Harusame and vegetables. This cold and smooth textured noodle dish is a great…
Kombu Tsukudani is thinly cut Kombu seaweed that is cooked and seasoned mainly with sugar and Soy Sauce. Kombu Tsukudani is a great accompaniment for…
Macaroni Salad is macaroni mixed with vegetables and mayonnaise, very similar to American macaroni salad. Because Japanese mayo has a very different flavor from…
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…
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…
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.…
Nametake is cooked soft Enoki mushrooms (Enokitake) in Soy Sauce flavored sauce. This little salty dish is a convenient preserved food in a jar, like…