Mochi is rice cake that is made from pounded rice. It is very glutinous and sticky when cooked. Mochi doesn’t have very much flavor by itself other than a rice taste. It is often eaten during the new year holidays as people get lots of Mochi for the dish Ozoni. However, Ozoni is not the only way to eat…
Agedashi Tofu (Agedashidofu) is deep-fried Tofu blocks in savory Dashi sauce. It is one of the most popular appetizers at restaurant bars in Japan, but also a great home-cooking dish. Freshly fried Tofu in a very hot, soup like sauce will warm you up in a cold season.
Pork Shabu Shabu Salad is a perfect dish for a hot summer dinner. It is easy to cook with a minimal amount of cooking time using heat, and you can cook ahead earlier in the day when it’s not so hot. Shabu Shabu is a Japanese hot pot dish (Nabemono), with paper-thin sliced beef. …
Nikuman are Japanese steamed hot buns with ground pork filling. The white bread part is made from both yeast and baking powder, and it is soft and tender. The filling is pork with chopped vegetables seasoned with soy sauce and other flavorings such as oyster sauce and ginger. The name Nikuman comes from the meat…
Kitsune Udon (きつねうどん) is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce. Although you don’t often see Kitsune Udon in Japanese restaurants in the US, it is one of the most popular dishes and a staple menu item at Udon restaurants in Japan. Kitsune…
Tenmusu are Onigiri rice balls with shrimp Tempura as a filling. Onigiri is rice shaped by pressing firmly in your hands and forming into a ball or triangle, or some other kind of shape. Typical fillings are pickled plum (Umeboshi), dried bonito flakes with soy sauce (Okaka), or salted salmon. Tenmusu is something special, with Tempura shrimp and all. It’s kind…
Sumashijiru is a Japanese clear soup also called Suimono. Sumashijiru can be served for any occasion from everyday to more formal course meals; however, it does have a bit more sophisticated feel than Miso Soup.
Kazunoko is salted herring roe that has been marinated in seasoned Dashi. It is a part of Osechi Ryori, the traditional Japanese New Year feast. There are many kinds of dishes for Osechi Ryori, but Kazunoko is one of the big three celebration dishes, along with Kuromame (sweet black beans) and Tazukuri.
Miso Ramen (味噌ラーメン) is Ramen noodles in a Miso based soup that was created in Japan in the 1960s. Ramen noodles are originally Chinese style noodles, but it’s been changed and improved over the years, and evolved to be our own food. And Miso Ramen is the pinnacle of “Japanese” Ramen noodles, the king of all…
Yakibuta is roast pork similar to Cha Siu of China. While Cha Siu uses a variety of spices such as star anise and cinnamon and also honey to flavor the meat, Japanese Yakibuta has a much simpler taste. Yakibuta is usually sliced thinly and served as a dish for an appetizer or a part of…