Daikon Salad with Ume-Ae
Daikon, the long, white, giant carrot-shaped radish, is a popular winter root vegetable in Japan. It is commonly added to soups and simmered dishes because …
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Soy-Vinegar Braised Drumsticks and Eggs
Although fish (in particular sushi) has a stronger association and a longer history of being eaten in Japan, poultry has been part of the Japanese …
Sweet Miso Broccoli Stir-Fry
Broccoli is sooooo good for you – and not just because Mom said so! It is full of vitamins (notably C and K), antioxidants, fibre, …
Kombu Tsukudani and Okaka Kombu
Tsukuda is the name of an area of Tokyo which actually used to be an island in the Edo era. The fishermen of Tsukuda-jima would cook …
Tsutsumi-yaki Salmon
Tsutsumi-yaki means cooked package. It is most likely based on houshou-yaki, a traditional cooking method in which the main ingredients were wrapped in high-quality washi paper. It would be quite rare …
Kinpira Renkon
Kinpira is the name of a character in a traditional Japanese puppet theatre play dating back to the 1600s. Kinpira, the son of the character Kintaro who was well-known …
Simmered Kinmedai
This is the story about how Japanese cooking made me fall in love with white fish, and how white fish made me fall in love with Japanese …
Toshikoshi soba
Toshikoshi is translated as “year crossing”, and soba is the Japanese word for buckwheat noodles. The Japanese tradition of eating toshikoshi soba on December 31st to transition into the new year dates back …
Chawan-mushi
Chawan is the word for teacup, and mushi means steamed, so this is a Japanese recipe for steamed teacups! It’s an egg-based, custardy type of …
Hiyayakko (chilled tofu)
Hiya means cool, and yakko once referred to samurai’s servants during the Edo period. They wore a square-shaped crest measuring three by three centimetres, so when tofu was …
Sweet and Sour Pickled Root Vegetables
This Japanese recipe calls for root vegetables such as lotus root, daikon and carrot. Lotus root is a good source of dietary fibre as well …