Gyoza is dumplings, usually ground pork or chicken and vegetables wrapped in round (fresh pasta like) flour skins and pan-fried. Gyoza is originally from Chinese fried dumplings, but it is so popular and rooted well in Japanese cuisine today. Most of the time, Japanese Gyoza is pan fried (with some steaming action in the middle), however, here we deep-fry to make them crispy outside and juicy inside.
Ushiojiru is a simple clear soup with Hamaguri (hard clams). It is often eaten on the girls’ festival in Japan on March 3rd. Umami,…
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…
Okonomiyaki is a cabbage pancake covered with savory Okonomiyaki sauce. Okonomiyaki sauce is a Worcester-based sauce with some sweetener, similar to Tonkatsu Sauce, and…
Buri Teriyaki is Yellowtail fish cooked and coated with Teriyaki Sauce. Although a lot of people may think of Teriyaki mainly with chicken, fish…
Yuzu Daikon is pickled Daikon radish with Yuzu citrus. This sweet and sour pickle dish has the refreshing taste of Yuzu citrus and a crunchy…
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…
Kobumaki is Japanese rolled Konbu (sea kelp; also spelled “Kombu”) cooked in a sweet and salty sauce. It is a part of Osechi Ryori, the…
Kakuni is braised pork belly cooked and flavored strongly with Soy Sauce and sugar. It is not a traditional Japanese dish to put in…