Japan: Recipes and Cuisine
Japanese cuisine is known for the direct simplicity of its dishes, as well as the striking beauty of their final presentation. Freshness is key, and light, healthy meals with a bold punch of flavor are the norm.
Japanese Recipes
Dashi
(Japanese basic soup stock)
Dashi is the basic stock used in Japan for a wide variety of soups, stews and other dishes. Flavored with a combination of dried fish flakes and and seaweed, it has the simple, clean flavor of the ocean. Read more »
Gari
(Japanese pickled ginger)
Along with wasabi and soy sauce, gari, also known as sushi ginger, is a traditional accompaniment to makizushi. It is generally eaten between sushi courses as a palate cleanser. Try to use very fresh, young ginger for this recipe so the gari will be as tender as possible. Read more »
Kabocha Nimono
(Japanese simmered pumpkin)
Kabocha nimono is an easy, quick and nourishing way to prepare kabocha squash. Simmered pumpkin is particularly popular in the fall as kabocha comes into season. Read more »
Maki Sushi
(Japanese seasoned rice rolls)
Maki sushi is what most people think of when they hear the word "sushi"—filled rice rolls wrapped in nori seaweed. Many types of maki sushi are vegetarian. When making sushi with raw fish or seafood, it is important to use the freshest, highest grade you can find, often helpfully labeled "sushi-grade." Although you will often see it spelled "maki sushi" or "makisushi," the correct spelling is actually "makizushi." Read more »
Misoshiru
(Japanese miso soup)
Misoshiru is a basic part of the typical Japanese breakfast. This nourishing soup is eaten alone or with eggs, rice, fish and pickles. A simple version of the soup, lightly garnished with tofu and scallions, is most popular for the morning meal. But misoshiru can also be part of a larger midday or evening meal, often with added garnishes. Read more »
Misozuke
(Japanese miso pickle)
Preserving vegetables in miso is a common way of preparing simple pickles in Japan as an accompaniment to a Japanese meal. Read more »
Nasu
(Japanese steamed, sliced eggplant)
This dish can be served as part of an assortment of sashimi. Sashimi is normally made with raw fish, but this is a delightful vegetarian substitute with an interesting texture. Read more »
Oyako Don
(Japanese chicken and egg rice bowl)
In Japan, oyako don is probably the most popular of all donburi, or rice bowl dishes. The term literally means "parent and child bowl," and is a reference to using chicken and egg in the same dish. With its comforting ingredients simmered in a sweet sauce, oyako don is a perfect, quick meal for hungry children. Read more »
Su Udon
(Japanese noodles in broth)
Udon noodle soup is a long-standing Japanese favorite, imported originally from China. Udon shops are found all over the country, and each one has its own specialty. The flavor of the broth and choice of garnishes vary widely from region to region. Read more »
Sushi Gohan
(Japanese seasoned rice)
Contrary to the belief of many, the word "sushi" actually refers to the seasoned rice itself, not the rolls and such made with it. It serves as the base for chirashi, inari, maki, nigiri, oshi and temaki zushi. Read more »
