Chicken Katsu Curry (チキンカツカレー) Curry was introduced to Japan by the British over 100 years ago and then adapted to […]
Dashi (だし) Dashi (だし) is a Japanese stock or broth, and it is a fundamental ingredient in many Japanese dishes. […]
Young ginger (which is smaller, milder in flavor, and has thinner skin) is recommended for this recipe. However, regular ginger […]
Goma dare is a classic accompaniment for shabu-shabu, but it’s also tasty as a salad dressing or as a a […]
Gyudon (牛丼) is a simple Japanese home-style dish made of beef, vegetables, and egg, served over rice. It’s quick, easy […]
Hiyayakko (Cold Tofu 冷奴) is a Japanese chilled tofu appetizer and it’s usually served during the summer time. It’s usually […]
Curry Rice or Karē Raisu (カレーライス) is a popular Japanese dish, typically made with onions, potatoes, carrots, and a protein […]
This simple salad is a classic kind of sunomono that you may have encountered before in a restaurant. In Japanese, […]
Named after the Japanese word for ‘fox’, kitsune udon (きつねうどん) is a delicious dish made with thick udon noodles served […]
“Korokke”–Japanese potato croquettes–are a snack beloved by all ages in Japan, although they are especially popular with Japanese children. But […]
This is a great quick and easy recipe that still packs plenty of flavor. You only need to marinate the […]
Miso soup is a traditional Japanese soup consisting of seafood based stock called dashi (だし or 出汁) and miso paste […]
Here in the States we typically only see two kinds of miso soup- the standard sushi bar wakame and tofu […]
You’ve probably had a similar miso-ginger dressing at a Japanese restaurant, or you may have ran across a similar dressing […]
Nabeyaki Udon (鍋焼きうどん) Nabeyaki udon is a kind nabemono (鍋物, なべ物), or hot pot dish, comprised of seafood and vegetables […]
Nasu Dengaku (茄子田楽) (Miso Glazed Eggplant) Nasu dengaku (茄子田楽) is a traditional izakaya bar food (think small plates and beer- […]
Onigiri, Japanese rice balls, are an easy snack to make, and a great way to use up leftover rice. Sometimes […]
Oyakodon (親子丼) (Chicken and Egg Bowl) The literal translation of Oyakodon (親 子丼) means “parent-and-child rice bowl.” The typical ingredients include […]
What we refer to as ponzu sauce in the West is actually ponzu shōyu, and is typically made from a […]
Saba Shioyaki means “grilled mackerel with salt”. You may have had it in a bento box or as part of […]
Once you have this recipe down, you can use your shrimp tempura in a multitude of other dishes, like tendon […]
This spicy tuna is a versatile recipe that you can make into a meal, appetizer, or canapés. With just a […]
Tonkatsu (とんかつ) Deep frying food at home might scare some of you away (since it can be messy) and the […]
Unadon is a shortened version of the words unagi (Japanese eel, written as 鰻 or うなぎ) and donburi (“bowl”, usually […]
Yakitori (焼き鳥) Skewers of grilled yakitori chicken are a popular food at izakaya restaurants and specialty yakitori restaurants. In Japan, there […]