Japanese rice, a meal in itself
Summary Rice is a staple food for half of the world’s population. It grows all over the globe, and the grains from different regions vary …
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Chicken Tatsutaage (aka Karaage)
Tatsutaage is a type of karaage, an umbrella term for deep-fried food. Both karaage and tastutaage usually refer to chicken, although fish and other ingredients can also be used. There are …
Lightly Pickled Turnip
The Japanese turnip is quite a versatile vegetable. If cooked it will become soft to the point of crumbling in your mouth, and eaten raw …
Niku Dofu
Niku dofu, or meat and tofu, is a simple nimono (simmered dish) made by the working class. The tofu adds to the protein content while absorbing …
Cucumber and Wakame Sunomono
Sunomono means vinegared thing, but generally refers to a veggie salad dressed with vinegar. The most common type of sunomono is the simple one we …
Chicken Soborodon
This donburi dish features rice topped with deliciously flavoured minced chicken, softly sweet egg, and crisp snow peas. You can make both chicken and egg soboro …
Simmered Napa Cabbage with Fried Tofu
As with some other leafy layer vegetables, there is a taste and texture hierarchy among napa cabbage leaves. The outer green leaves are somewhat tough, …
How to make your own dashi
There are many kinds of dashi, but the most well-known type combines kombu (a type of kelp found mainly in Japan) and katsuobushi (dried shavings of skipjack tuna). The …
No dashi no life?
Dashi and Washoku Every typical Japanese dish almost always includes dashi. So it’s no exaggeration to say that dashi is the element upon which the …
What is Washoku?
Japanese-style food Simply put, washoku means Japanese-style (wa) food (shoku). Washoku was inscribed as a UNESCO Intangible Cultural Heritage in 2013. UNESCO defines it as “a social practice based …
Simple Udon Soup
Udon is a type of noodle made of wheat flour, kneaded and cut into long, fairly thick strips. Although the origin of udon is up …