Gyoza is dumplings, usually ground pork or chicken and vegetables wrapped in round (fresh pasta like) flour skins and pan-fried. Gyoza is originally from Chinese fried dumplings, but it is so popular and rooted well in Japanese cuisine today. Most of the time, Japanese Gyoza is pan fried (with some steaming action in the middle), however, here we deep-fry to make…
Ushiojiru is a simple clear soup with Hamaguri (hard clams). It is often eaten on the girls’ festival in Japan on March 3rd. Umami, savory flavor, from the shellfish is so rich and deep that the seasoning for this soup is very minimal. The fresh green taste of Mitsuba leaves is a nice — and only…
Ramen is a very popular noodle soup in Japan. Ramen noodles are originally Chinese style noodles, but they have changed and evolved to become a favorite Japanese food over many years. There are millions of Ramen restaurants in Japan, from old neighborhood Chinese restaurants, to Ramen street carts open late at night, to slick and modern Ramen specialty shops…
Shippoku Soba is hot soba noodle dish with various toppings. It is often on the menu at Soba noodle restaurants in Japan, but not seen as much at Japanese restaurants in the US, since it is a more regional Japanese food. Shippoku Soba can be eaten at any time of the year, but you can try…
Buta Kimchi is stir-fried pork and Kimchi, chili pickled nappa cabbage. This spicy dish is popular in Japan at Izakaya (bars which serve a lot of small appetizers with drinks) and also at home as a quick and easy appetizer.
Harumaki (or spring roll actually in Japanese) are deep-fried egg rolls which are known well in Chinese cuisine in the US.  Many people who are not familiar with much Japanese food may even have had Harumaki at some point of life. Harumaki is also a popular Chinese dish in Japan, similar to Gyoza dumplings. You can find Harumaki at Chinese restaurants…
Niku Udon is Udon noodle soup with beef (Niku=meat), but don’t let the name deceive you. It is not just throwing sliced beef into the soup, but there is more to it. The beef topping, to be placed on regular Udon noodle soup, is cooked in sweet and salty seasonings and punched up with ginger. This beef could even be…
There are a lot of kinds of mushrooms in Japanese cuisine, but here we have a dish using the three most easily accessible ones: Shiitake, Shimeji, and Enoiki (Enokitake).  This Sauteed Mushrooms with Soy Butter Sauce is a wonderful side dish to any kind of entree, even non-Japanese food.  And also this mushroom dish will bring the…
Chanko Nabe is a very popular style of hot pot dish in Japan.  A lot of vegetables and meat can be cooked in seasoned broth at the same time at the dinner table as you eat. It is an easy and great hot dish in winter time.
Tempura Soba is hot Soba noodle soup with Tempura.  Light Soba noodles in tasty soup could be a great everyday lunch.  With Tempura, the dish is hearty and fulfilling enough to be dinner too. There are a lot of Soba restaurants to get Tempura Soba in Japan (lucky for people there).  Even if you don’t have such…