Salmon Poke is a variation of the traditional Hawaiian dish, “Poke.” This dish combines fresh salmon with creamy avocado and aromatic green onions, all tossed in a savory sauce, making it both delicious and versatile. While the classic Ahi Poke Bowl with tuna is a popular choice, this recipe highlights another beloved staple of Hawaiian cuisine.
Rolled Daikon and Salmon is a vinegar-marinated salad dish and a nice modern addition to Osechi New Year’s cuisine. Smoked salmon and thin daikon radish are rolled together, creating interesting swirls in the lucky colors of red and white—perfect for starting a new year.
Mixed Rice, or Takikomi Gohan in Japanese, is an easy seasoned rice dish made right in your electric rice cooker. Mixed Rice with Salmon and Edamame requires minimal cooking involved, yet you end up with a delicious rice dish when it’s done. Here I used salmon fillet and frozen edamame. After seasoning the salmon, simply place it on top of the uncooked rice (no need to cut it!) and let the rice cooker do the rest. If you use pre-shelled edamame, which is commonly available today, you can skip the shelling step. Fresh ginger root adds a refreshing taste and subtle kick to the rice – you can adjust the amount to suit your preference. Despite using salmon, the dish isn’t fishy at all, especially with the ginger’s bright flavor. Serve this Takikomi Gohan as part of your meal, then transform any leftover rice into Onigiri rice balls for the next day’s lunch. I hope you’ll give it a try!
Ochazuke is an easy and quick Japanese dish with cooked rice topped with various ingredients, over which hot green tea is poured. When you don’t have time to cook or lack appetite, Ochazuke is a popular choice for many people in Japan. Here, I’ve made a summer version for when you don’t want to eat hot food. Cool all the ingredients and pour ice-cold green tea over them. Is this refreshing or what?! Toppings can include typical Ochazuke ingredients like salmon flakes and pickled vegetables, or you can use any vegetables or meat you like. However, the toppings need to be a little saltier than you might think because the green tea will dilute the taste quite a bit. So, choose strongly flavored toppings. When you don’t feel like cooking in a hot kitchen, try this simple and soothing Cold Ochazuke. It’ll make you feel good. Hope you give it a try soon!
Salmon and Shimeji mushroom spaghetti is a pasta dish flavored with Japanese seasonings. People in Japan love Italian spaghetti and other pasta dishes, but for everyday meals, they often make pasta in a Japanese style like this. While boiling water and cooking spaghetti, prepare all the ingredients and start cooking salmon and vegetables. That way, it’ll be done fast. If you like a little more punch to the taste, cook with garlic and/or squeeze lemon juice before eating. Hope you like it!
Today’s miso soup is made with salmon and daikon. Fresh salmon fillet is cut into bite size pieces and cooked with daikon radish in savory dashi broth and seasoned with miso paste.
Daikon is a long white Japanese radish, and it’s used in a variety of Japanese dishes such as pickles, salad, stew, and soup. As the name Daikon in Japanese literally means “large root” (å¤§æ ¹), once you buy a whole daikon, it can be transformed into multiple dishes. Miso soup is a great way to use up a leftover piece of daikon in the fridge.
Teriyaki Salmon is pan-fried salmon in a sweet and salty Teriyaki sauce. It is a popular item at Japanese restaurants in the US, and it’s almost always on the menu. Teriyaki salmon is so easy to make with simple ingredients and steps, so why not try it at home too?
In our mini-series of Japanese Cooking 101 in Kyoto, we are going to different stores from traditional to trendy, and show you a glimpse of the culinary scene of Kyoto in 2023. After we tasted delicious food at stores, we tried to recreate those dishes, not exactly but more in our own way, at home in Kyoto. We hope you enjoy our Japanese Cooking 101 food in a little different setting from our regular videos.
This episode is Salmon Sushi. Raw salmon has become more popular than ever today in Japan. But Salmon was not supposed to be eaten raw there only a couple of decades ago because of concerns over parasites. As technology has moved forward and appropriate kinds of imported salmon are now available, raw salmon has become a popular ingredient in the Sushi industry, especially at revolving Sushi shops. Now salmon Sushi is everyone’s favorite, and ours!
Salmon Flakes is one of my favorite dishes I frequently make from Japanese Cooking 101. Here I made Salmon Onigiri, Steamed Rice mixed in with Salmon Flakes. Onigiri rice ball is great food for breakfast, lunch, and snacks. Keep your Salmon Flakes in the freezer, and you can add it frozen to hot Steamed Rice. Wrap with Nori roasted seaweed, and your easy light meal is done. Try it, you’ll love it!
If you are looking for a different way to cook salmon other than grilling or pan-frying, try this deep fried salmon recipe. It’s crispy outside and juicy inside, and it’s so flavorful! Creamy and tangy Japanese style homemade tartar sauce adds a refreshing flavor to the fatty deep fried salmon.