Ushiojiru is a simple clear soup with Hamaguri (hard clams). It is often eaten on the girls’ festival in Japan on March 3rd. Umami, savory flavor, from the shellfish is so rich and deep that the seasoning for this soup is very minimal. The fresh green taste of Mitsuba leaves is a nice — and only — accent for this soup.
Ramen is a very popular noodle soup in Japan. Ramen noodles are originally Chinese style noodles, but they have changed and evolved to become a…
Shippoku Soba is hot soba noodle dish with various toppings. It is often on the menu at Soba noodle restaurants in Japan, but not seen…
Niku Udon is Udon noodle soup with beef (Niku=meat), but don’t let the name deceive you. It is not just throwing sliced beef into the soup, but…
Chanko Nabe is a very popular style of hot pot dish in Japan. A lot of vegetables and meat can be cooked in seasoned…
Tempura Soba is hot Soba noodle soup with Tempura. Light Soba noodles in tasty soup could be a great everyday lunch. With Tempura, the dish…
Kakitamajiru is a kind of Sumashijiru, a Japanese clear soup, but with an egg. It looks similar to the famous Chinese egg drop soup,…
Miso is a paste made from fermented soy beans. It is one of the crucial seasonings in Japanese cuisine to make various foods like…
Kitsune Udon (きつねうどん) is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce. Although…