Kaki Gohan is seasoned rice cooked with oysters. Oysters are one of the most popular foods that is in season during winter in Japan. The juice from the shellfish is packed with Umami (savory flavor) and is absorbed into the rice while cooking. In this dish, you don’t just enjoy oysters themselves but also the wonderful oyster-flavored rice.
Datemaki is an egg dish, a bit like sweet Tamagoyaki but cooked with fish cake. Datemaki is a part of Osechi Ryori, the traditional Japanese new year feast.…
Kuri Kinton is sweet chestnuts mixed in mashed sweet potatoes. It is a part of Osechi Ryori, the traditional Japanese new year feast. There are…
Kinoko Gohan is a kind of Takikomi Gohan, seasoned steamed rice with meat and vegetables. For Kinoko Gohan we use mushrooms (kinoko). The Umami savory…
Satsumaimo Amani is sweet potato cooked in sweet syrup. It is a great small side dish or snack. Satsumaimo Amani is not something you…
Nasu Nibitashi is braised eggplants cooked in Dashi with Soy Sauce and ginger. It is a very popular side dish but may be hard to find at…
Okayu is Japanese rice porridge. It is often eaten when people are not feeling well. It has a very mild taste and it’s easy to…
Tenmusu are Onigiri rice balls with shrimp Tempura as a filling. Onigiri is rice shaped by pressing firmly in your hands and forming into a ball or triangle,…
Kuromame are Japanese black beans cooked in sweet syrup. It is a part of Osechi Ryori, the traditional Japanese new year feast. There are…