Category: Japanese cuisine

Japanese cuisine is the food ingredients, preparation and way of eating of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.

Nagasaki Champon Noodles

Nagasaki Champon Noodles

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.

Continue reading

Okinawan cuisine

Okinawan Cuisine

Okinawan cuisine is the cuisine of the Japanese Okinawa islands. The cuisine is also known as Ryukyuan cuisine, a reference to the Ryukyu Kingdom. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine.

Continue reading

Okonomiyaki Sauce

Okonomiyaki Sauce

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.

Continue reading

Japanese Hot Spring Egg

Onsen Tamago – Japanese Hot Spring Egg

The egg has a unique texture that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk. The special texture is cooked by using the difference between the temperature of which the egg yolk and egg white solidifies.

Continue reading

Ponzu Sauce

Ponzu Sauce

Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown colour. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.

Continue reading

Potato Korokke

Potato Korokke

Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, rolling it in wheat flour, eggs, and breadcrumbs, then deep frying this until brown on the outside. Korokke are usually shaped like a flat patty. Those using beef would be called gyuniku korokke, those using shrimp, ebi korokke, etc. Those using white sauce may also be called Cream Korokke.

Continue reading

Ramen Noodles

Ramen Soup

Ramen is a Japanese noodle soup dish. It consists of Chinese-style wheat noodles served in a meat- or (occasionally) fish-based broth, often flavoured with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū), dried seaweed (海苔 nori), kamaboko, and spring onions.

Continue reading

Shichimi Togarashi

Shichimi Togarashi

Shichimi Togarashi is a spicy powdered assortment of dried chilli peppers and other seasonings. Ingredients may include chilli pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. Add this flavourful seasoning to your noodle soup dishes or any other dish that needs an extra spice.

Continue reading

Mabodofu at a restaurant in Kobe, Japan

Szechuan Mápó Tòfu

Mápó dòufu, or mápó tòfu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef.

Continue reading

Tare Japanese Soy Basting Sauce

Tare Sauce

Tare is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as Teriyaki Sauce) as well as with sushi, nabemono and gyoza. The sauce is best described as sweetened, thickened soy sauce for grilling and flavoured soy sauce with dashi, vinegar, etc., for nabemono and natto such as ponzu but every chef has their own variation.

Continue reading

Tempura Batter

Tempura Batter

Tempura (天ぷら or 天麩羅 tenpura) is a Japanese dish of seafood or vegetables that have been battered and deep fried.

Continue reading

Tempura Shrimp

Tempura Shrimp

Shrimp tempura is a delicious Japanese classic served as an appetiser, first course, or main dish. These crisply fried Japanese-style shrimp are sure to impress your family and friends.Tempura shrimp is often served on a bowl of rice or hot noodle dishes.

Continue reading

Tendon

Tendon is a rather misleading dish. It is simply a donburi bowl filled with hot white rice and topped with tempura and Tentsuyu Sauce. You can add vegetables to it, but if you feel it needs some greens, scatter on some sliced spring onions or tempura-fry some green beans.

Continue reading

Tenshindon - Crabmeat Omelette on Rice

Tenshindon – Crabmeat Omelette on Rice

The main component of Tenshindon is the crab omelette, called kanitama (かに玉), which is covered in a kind of sweet and sour sauce. Kanitama crab also be eaten as its own dish.

Continue reading

Tentsuyu – Japanese Tempura Dip

The recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. For this tempura dipping sauce, dashi is laced with soy sauce and mirin, and punctuated with fresh-grated daikon and ginger.

Continue reading