Yaki udon is relatively simple to make, and popular as a staple of Japan’s izakaya, or pubs, eaten frequently as a late night snack
Made with green and red cabbage, this tangy, crunchy, and colourful coleslaw is much lighter than a classic coleslaw and is rounded off with a refreshing Japanese dressing.
Sumashijiru is a Japanese clear soup also called Suimono. Sumashijiru can be served for any occasion from everyday to more formal course meals.
Okonomiyaki sauce is an umami-packed Japanese sauce used as a condiment for many dishes. If you can’t find it at your supermarket you can make your own – it’s straightforward to make and uses very few ingredients.
These rolls are incredibly soft and airy using a simple technique involving a roux “starter,” known as tangzhong. The tangzhong is mixed into the final dough, producing wonderfully tender bread roll.
Japanese cuisine has developed through centuries of social and economic changes, and encompasses the regional and traditional foods of Japan. The traditional cuisine of Japan (washoku or 和食) is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients.
This delicious Japanese tuna salad is so fresh, healthy and clean-tasting. The recipe makes more dressing than you need but it can be stored in the refrigerator for use later.
Where possible, food is eaten in as natural a state as possible, as fresh as possible, as this is considered the ultimate way to eat.
Ginger is an important Asian food, prized for its many culinary, medicinal and health benefits. That fact, along with the love of anything pickled, naturally led to beni shoga or the red pickled ginger slivers served on many Japanese dishes from okonomiyaki to yaki soba.
Okonomiyaki is a savoury pancake containing a variety of ingredients mainly associated with the Kansai or Hiroshima areas of Japan.
Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and Burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters.
This is a list of notable snacks found in Japanese cuisine with images, a brief excerpt, and links to the recipes
The dish is very easy to make, but time consuming in the preparation of the various type of ingredients in the Nabe. There is no set list of what ingredients you should put in a yosenabe, which makes the dish is very adaptable to your own taste.
Overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is Chicken Katsu, fried boneless chicken coated with Japanese bread crumbs
Champon (ちゃんぽん ), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. Due to the inspiration from Chinese cuisine, it is also a form of Japanese Chinese cuisine. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is added. Ramen noodles made especially for champon are added and then boiled.