Nanohana with Karashi Dressing
Nanohana is a variety of edible rapeseed plant, grown in Asia both for its oil and as a vegetable. It is in season in Japan from …
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Satsuma-age
Satsuma-age is a fried patty of fish originating from Kagoshima, an area of Japan once known as Satsuma, hence the name. In Kagoshima, it is referred …
Mochi Kinchaku
Kinchaku is the word for a cloth pouch used to carry small items. It was traditionally used when wearing a kimono or yukata (summer kimono), and was sometimes hung from the obi (kimono’s …
Temarizushi
Temarizushi is a ball of sushi rice topped with fish, meat, egg and or vegetables. It gets its name from the temari ball, a traditional children’s toy made …
Green Pea Rice
Rice is central to most Japanese meals. It is often dressed up according to the season, or in celebration of something. For example: on March …
Chirashizushi
Outside of Japan, when most people hear the word “sushi” they think of raw fish. However, fish is only one of any number of possible toppings …
Usuyaki Tamago and Kinshi Tamago
Usuyaki tamago, or “thin cooked egg”, is a very thin egg crepe. You can use usuyaki tamago to wrap sushi rice, like hamaguri zushi or chakin …
How to make sushi rice
Many people living outside of Japan associate the word sushi to raw fish. That’s not entirely off the mark, as raw fish is a common …
Kuwayaki Chicken
Kuwa is the Japanese word for hoe. Legend has it that Japanese farmers would cook this dish directly on the flat part of their hoes! No …
Lightly Pickled Cabbage Salad
Green cabbage is best in the winter months. Its leaves are a darker shade of green than usual, and tend to be thinner and sweeter. …
Layered Napa Cabbage and Pork
A fatty cut of pork is best for this recipe, such as butabara (pork belly). Most Japanese recipes using pork or beef call for the meat …