Japanese Kitchen

Japanese Kitchen turns readers into chefs by providing information about traditional Japanese recipes and…
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In this classic simmered dish, the squid is added in the first stage of cooking just to transfer some of its flavor to the liquid, then taken out and added again just at the end, to ensure it remains tender and delicious. It also uses new potatoes, which are in season, instead of the usual taro root or yamaimo. Japanese Style, Japanese Food, Japanese Traditional, Potluck Recipes, Potluck Food, Taro Root, Japanese Kitchen, New Potato, Simmered
How to make Japanese-style simmered squid with new potatoes
In this classic simmered dish, the squid is added in the first stage of cooking just to transfer some of its flavor to the liquid, then taken out and added again just at the end, to ensure it remains tender and delicious. It also uses new potatoes, which are in season, instead of the usual taro root or yamaimo.
Shiitake mushrooms add distinctive flavor to this punchy vegetarian pate. The recipe is endlessly customizable, and is a great way to familiarize oneself with what American chef Samin Nosrat describes as the four elements of good cooking — salt, fat, acid, heat — and understanding what role each ingredient plays. Vegetarian Pate, Vegetarian Appetizers, Vegetarian Recipes, Olive Brine, Food C, Lemon Olive Oil
A shiitake pate to liven up any meal
Shiitake mushrooms add distinctive flavor to this punchy vegetarian pate. The recipe is endlessly customizable, and is a great way to familiarize oneself with what American chef Samin Nosrat describes as the four elements of good cooking — salt, fat, acid, heat — and understanding what role each ingredient plays.
Here are two recipes where the bitter melon is combined with umami, salt and sweet flavors. The first is a quick aemono (mixed side dish). The second is the quintessential chanpurū (Okinawan stir-fried dish) with sōmen noodles. I’ve used bacon and sausages instead of the usual Spam that’s popular in Okinawa. Quick Recipes, Ripe Fruit, Green Fruit, How To Make Bitters, Unique Fruit
Recipe: How to make bitter melon and tuna aemono
Here are two recipes where the bitter melon is combined with umami, salt and sweet flavors. The first is a quick aemono (mixed side dish). The second is the quintessential chanpurū (Okinawan stir-fried dish) with sōmen noodles. I’ve used bacon and sausages instead of the usual Spam that’s popular in Okinawa.
Worth the effort: Japanese-style potato salad isn’t difficult to make, though it does take some time. Making Potato Salad, Homemade Potato Salads, Japanese Potato Salad, Cucumbers And Onions, Homemade Mayonnaise, European Cuisine, Asian Recipes
Potesara: Japan’s ‘most familiar and loved salad’
Worth the effort: Japanese-style potato salad isn’t difficult to make, though it does take some time.
Cheese, please: This nabe (hot pot) features an entire wheel of Camembert cheese, which melts to form a rich, gooey sauce. Japanese Recipes, Vegan Store, Healthy Holiday Recipes, Sliced Baguette, Chinese Cabbage, Tasting Menu, European Food
Camembert nabe hot pot: Ooey, gooey and good for you
Cheese, please: This nabe (hot pot) features an entire wheel of Camembert cheese, which melts to form a rich, gooey sauce.
Whether it's sweet or savory, zōni soup is a new year mainstay. The custom of eating zōni soup began when people hit upon the idea of softening hard mochi rice cakes in stews. New Year's Food, Good Food, Mochi Cake, Ethnic Recipes
Whether it's sweet or savory, zōni soup is a new year mainstay
Whether it's sweet or savory, zōni soup is a new year mainstay. The custom of eating zōni soup began when people hit upon the idea of softening hard mochi rice cakes in stews.
The key to onigirazu (rice sandwiches) is to season the rice. Try mixing in chopped umeboshi plums or furikake rice sprinkles instead of salt. Rice Sandwich, French Potatoes, Onigirazu, Potato Snacks, Lettuce Leaves, Sausage And Egg
How Japanese social media changed 2010s eating habits
The key to onigirazu (rice sandwiches) is to season the rice. Try mixing in chopped umeboshi plums or furikake rice sprinkles instead of salt.
Tenshinhan: A made-in-Japan omelette with Chinese influences | The Japan Times Japanese Dishes, Crab Stick, Stir Fry Rice, Stuffed Mushrooms, Stuffed Peppers, Savory Sauce, Soup Plating, Oyster Sauce
Tenshinhan: A made-in-Japan omelette with Chinese influences
Tenshinhan: A made-in-Japan omelette with Chinese influences | The Japan Times
Mustard-miso-stuffed lotus root: Crunchy, with a distinctive bite | The Japan Times Mustard Recipe, Bean Flour, Sources Of Dietary Fiber, Battered And Fried, Fava Beans, Bland, Miso
Mustard-miso-stuffed lotus root: Crunchy, with a distinctive bite
Mustard-miso-stuffed lotus root: Crunchy, with a distinctive bite | The Japan Times
Buta no shōgayaki (ginger pork) is a very quick and easy dish to make, especially if you have prepared the marinade in advance. Ginger Pork, Red Chili Peppers, Easy Dishes, Rice Vinegar, Tandoori Chicken, Food Inspiration, Pickles
Food to combat summer fatigue: Ginger pork with veggie pickles
Buta no shōgayaki (ginger pork) is a very quick and easy dish to make, especially if you have prepared the marinade in advance.
Omurice is a classic dish that combines sauteed rice with a soft, fluffy omelette. And don't forget the ketchup. No Dairy Recipes, Rice Recipes, Japanese Omelette Recipe, Omurice, Buttered Vegetables, Tortilla Recipe, Recipe Steps, Gastronomia
Soft-set omurice: From the big screen to the kitchen table
Omurice is a classic dish that combines sauteed rice with a soft, fluffy omelette. And don't forget the ketchup.
Yakisoba stir-fried noodles: A quick, easy and adaptable meal. Quick Lunches, Lunches And Dinners, Meals, Main Dish Recipes, Yaki Soba
Yakisoba stir-fried noodles: A quick, easy and adaptable meal
Yakisoba stir-fried noodles: A quick, easy and adaptable meal.
Made with a fragrant, high-quality dashi and fresh, seasonal ingredients, you can't get more Japanese than this osuimono soup. Clear Soup, Tokyo Restaurant, Ramen, Asian Dinners, Small Restaurants, Miso Soup
Food & Drink - Life
Made with a fragrant, high-quality dashi and fresh, seasonal ingredients, you can't get more Japanese than this osuimono soup.
Japanese nabe (hot pot), a dish where raw ingredients are cooked in a pot in front of the diner and eaten as each item cooks through, is the ultimate comfort meal on a cold winter night. Cooking Bacon, Cooking Chef, Cooking Spaghetti, Cooking Pasta, Bacon In The Oven, Cooking Measurements, Hearty Dish
Chase away the winter blues with a comforting nabe hot pot
Japanese nabe (hot pot), a dish where raw ingredients are cooked in a pot in front of the diner and eaten as each item cooks through, is the ultimate comfort meal on a cold winter night.
Freshly picked: Boiled edamame beans with a sprinkling of salt to taste. Edamame's popularity has spread around the world in recent years, but Japan has been eating them for over 1,000 years. Edamame Beans, Ice Cold Beer, Green Beer, Soybean, Fresh Green, Celery
Edamame: Eat them fresh and green, with a beer or two
Freshly picked: Boiled edamame beans with a sprinkling of salt to taste. Edamame's popularity has spread around the world in recent years, but Japan has been eating them for over 1,000 years.
Fruity: Ume nibuta (umeboshi-simmered pork) with lettuce, mint leaves and an umeboshi sauce. Rainy Season, Pork Dishes, Mint Leaves, Recipe Collection, Lettuce
A recipe for the rainy season: Umeboshi-simmered pork
Fruity: Ume nibuta (umeboshi-simmered pork) with lettuce, mint leaves and an umeboshi sauce.
Summer snack: Konbujime, served with steamed asparagus, fava beans, sliced cucumber and baby shiso leaves. Konbujime is a popular drinking snack or side dish that originates from the Edo Period. Sushi Recipes, Cooking Recipes, Healthy Recipes, Healthy Foods, Summer Bash, Steamed Asparagus
Hosting a summer bash? Impress with quick and easy konbujime
Summer snack: Konbujime, served with steamed asparagus, fava beans, sliced cucumber and baby shiso leaves. Konbujime is a popular drinking snack or side dish that originates from the Edo Period.
Often compared to funky washed cheeses or stinky socks, nattō gets a bad rep in the smell department, but is undeniably packed with probiotics and protein, thus a perfect breakfast food to get you started on your day. Natto, Slimy, Complex Flavors, Perfect Breakfast, Fermented Foods, Protein Sources, Black Eyed Peas
Nattō will change your life, if only you'll give it a try
Often compared to funky washed cheeses or stinky socks, nattō gets a bad rep in the smell department, but is undeniably packed with probiotics and protein, thus a perfect breakfast food to get you started on your day.
Spring treat: Yomogi-mochi, made with the young leaves of the yomogi plant, is a popular spring dessert. Spring Treats, Spring Desserts, No Cook Desserts, Asian Desserts, Japanese Sweets
Celebrating the spring with homemade Japanese sweets
Spring treat: Yomogi-mochi, made with the young leaves of the yomogi plant, is a popular spring dessert.
Spring Rolls: Cabbage stuffed with chicken and tofu and garnished with cherry tomatoes and parsley. The humble cabbage is the third most consumed vegetable in Japan according to the Ministry of Health, Labor and Welfare, following daikon radishes and onions. Gyoza, Cabbage Rolls, Radishes, Spring Rolls, Fresh Produce, Cherry Tomatoes
Cabbage: The brassica that found a new home in Japan
Spring Rolls: Cabbage stuffed with chicken and tofu and garnished with cherry tomatoes and parsley. The humble cabbage is the third most consumed vegetable in Japan according to the Ministry of Health, Labor and Welfare, following daikon radishes and onions.
Chawanmushi, a savory egg custard, is a classic Japanese dish based on dashi stock, the foundation of traditional Japanese cuisine. Savoury Egg, Savory, Egg Custard, Asian Cooking, Umami
What makes a great chawanmushi? Using even better dashi
Chawanmushi, a savory egg custard, is a classic Japanese dish based on dashi stock, the foundation of traditional Japanese cuisine.
Daikon can be eaten from top to tail. The green tops, called suzushiro, are highly nutritious, while the body can be used for everything from simmered dishes to pickles. Fresh Vegetables, Veggies, Radish Recipes, Seasoning Recipes
In winter, the humble daikon is the ultimate utility vegetable
Daikon can be eaten from top to tail. The green tops, called suzushiro, are highly nutritious, while the body can be used for everything from simmered dishes to pickles.
Duck uncovered: Pan-roasted duck breast with wine sauce (kamo rōsu). The dish can be served warm or cold, and as part of a Western meal like Christmas dinner or a Japanese one, such as New Year's osechi ryōri. Roasted Duck Breast, Wine Sauce, Food Source, Everyday Food, The Dish, Christmas Dinner
Break with tradition and bring out the duck this Christmas
Duck uncovered: Pan-roasted duck breast with wine sauce (kamo rōsu). The dish can be served warm or cold, and as part of a Western meal like Christmas dinner or a Japanese one, such as New Year's osechi ryōri.
When preparing sanma, salt the fish generously, rub the salt in with your hands, and grill on a preheated fish grill until the skin starts to turn golden brown and pops. Serve with some grated daikon and a lemon wedge. Healthy Oils, Get Healthy, Healthy Skin, Skin Care Regimen, Skin Care Tips, Radient Skin
Autumn is peak season for ‘sanma,’ a once-common fish that's playing hard to catch
When preparing sanma, salt the fish generously, rub the salt in with your hands, and grill on a preheated fish grill until the skin starts to turn golden brown and pops. Serve with some grated daikon and a lemon wedge.
Sweet stew: Adding chicken to a simmered kabocha squash recipe adds extra umami and texture. Kabocha Squash Recipe, Cold Noodles, Ground Meat Recipes, Fall Comfort Food
Attention turns to kabocha squash as cooler weather looms
Sweet stew: Adding chicken to a simmered kabocha squash recipe adds extra umami and texture.
The basic formula for a new nukadoko uses dried roasted rice bran (irinuka), which is widely available. If you can get fresh rice bran (namanuka) by all means use that instead. Snacks To Make, Healthy Snacks Easy, Healthy Eating Tips, Healthy Dinner Recipes, Probiotic Snacks, Healthy Pizza Dough
Pickle your own veggies with a traditional Japanese nukadoko
The basic formula for a new nukadoko uses dried roasted rice bran (irinuka), which is widely available. If you can get fresh rice bran (namanuka) by all means use that instead.
The basic formula for a new nukadoko uses dried roasted rice bran (irinuka), which is widely available. If you can get fresh rice bran (namanuka) by all means use that instead.
Pickle your own veggies with a traditional Japanese nukadoko
The basic formula for a new nukadoko uses dried roasted rice bran (irinuka), which is widely available. If you can get fresh rice bran (namanuka) by all means use that instead.
Another way to enjoy chilled tofu is to marinate it. The tofu in this version of the Italian classic insalata caprese is marinated in shio-kōji, salted rice malt, a traditional seasoning that’s had a surge in popularity in the last few years. Buddhist Priest, Taken For Granted, Classic Italian, What To Cook, Caprese Salad
Once a food for the upper classes, tofu is now enjoyed by the masses
Another way to enjoy chilled tofu is to marinate it. The tofu in this version of the Italian classic insalata caprese is marinated in shio-kōji, salted rice malt, a traditional seasoning that’s had a surge in popularity in the last few years.
Sign of summer: Despite its name, hiyashi chūka is said to hail from Sendai in Miyagi Prefecture, although it is loosely based on cold-noodle dishes from Chinese cuisine. Japanese Inventions, Beat The Heat, Noodle Dishes
Beating the heat with food: 'Hiyashi chūka' cold Chinese-style noodles
Sign of summer: Despite its name, hiyashi chūka is said to hail from Sendai in Miyagi Prefecture, although it is loosely based on cold-noodle dishes from Chinese cuisine.
Experiment with brown and white sugar when making karintō to enjoy with the season’s first harvest of green tea. You can buy karintō ready-made almost anywhere, but it’s easy to make at home. The key is to fry the dough slowly at a low temperature until each piece is crispy all the way through. Karinto Recipe, Harvest Season, Experiment, Green Tea, Crispy, Dough
First-harvest green tea goes best with traditional ‘karinto’ sweets
Experiment with brown and white sugar when making karintō to enjoy with the season’s first harvest of green tea. You can buy karintō ready-made almost anywhere, but it’s easy to make at home. The key is to fry the dough slowly at a low temperature until each piece is crispy all the way through.