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, or some other kind of shape. Typical fillings are pickled plum (Umeboshi), dried bonito flakes with soy sauce (Okaka), or salted salmon. Tenmusu is something special, with Tempura shrimp and all. It’s kind of like the “go-to” Onigiri for important Onigiri.
Hayashi Rice is Japanese beef stew poured over Steamed Rice. Hayashi sauce has distinct flavors of demi-glace brown sauce and red wine. It has been a popular western style Japanese dish since the early 1900s. Hayashi Rice is often found on a menu at Yoshoku-ya (western style food restaurants) along with Hamburger Steak and Tonkatsu. It is also a popular home cooking dish, although the sauce is usually made from instant roux looking just like instant Curry roux. It was more popular in the 70s and 80s, but Hayashi Rice is still an old time favorite Yoshoku for Japanese people.
Takikomi Gohan is seasoned steamed rice with meat and vegetables. It’s also called Gomoku Gohan (5 ingredients rice). Takikomi Gohan is great freshly cooked for dinner but also wonderful cold in Bento.
Genmai, or brown rice, is of course the healthier choice than its white counterpart, however not everyone likes it. Few people dislike regular rice, but there are many who don’t like brown rice out there. How about you?
Ochazuke is usually rice in green tea with some salty toppings or pickled vegetables. It is very simple food that involves hardly any cooking. Ochazuke is a “you make it at the table” kind of thing, so you probably won’t find it on the menu at restaurants, especially outside Japan.
Salmon Flakes are very good as a side dish to make ahead. Although you can not really eat this as an entree, it is a very convenient and useful thing to have on hand. This seasoned, pan-dried and moisture-reduced salmon, almost like Furikake seasoning, is perfect to sprinkle on your steamed rice.
Kabocha, the sweet Japanese squash, is a very versatile vegetable. You can simmer it in seasoned dashi broth (Kabocha no Nimono), or use it for salads, Tempura, or sweets like cakes and pies. It is great to know a variety of recipes, because using up a whole Kabocha can be challenging.
Katsu Curry is Curry and Rice with Tonkatsu (deep fried pork). It is a very popular and staple dish on the menu at curry restaurants in Japan. I don’t know anybody who doesn’t like it. I’d love to eat Katsu Curry as often as I could, but also try very hard not to because it’s such a “hearty” dish. It’s super yummy, but just don’t eat this everyday 🙂
It’s quite simple to make Katsu Curry, but there are 2 recipes you have to prepare; Curry and Rice and Tonkatsu (deep fried pork). Luckily, we have both recipes covered on our site. Just watch our videos, and you’ll have a great meal for yourself and your family and friends.
Omurice (オムライス), omelet rice, is ketchup fried rice wrapped with a crepe-like thinly fried egg. Doesn’t sound like Japanese food, does it? Omurice is a “western style” dish created in Japan in the early 1900s. For over 100 years, Omurice has been a very popular food for people of all ages, especially kids.
Inarizushi (いなり寿司) is a kind of sushi or rice ball. Sushi rice is stuffed in seasoned Aburaage tofu pouches. Inarizushi is technically sushi, but it is not something you order at nice sushi restaurants. It is easily found at supermarket delis, but, as you know, home made is the best. Inarizushi is a very casual food and a perfect lunch for picnics because it’s best eaten right from your hands.