These traditional melon buns from Japan are eaten by the millions every year! A melonpan (meronpan, also known as melon pan, melon bun or melon bread) is a type of sweet bun from Japan. Similar versions of the buns are also popular in Taiwan, China and Latin America. They are made from an enriched dough that is coated in a thin layer of crisp cookie dough. Whilst they […]Read More
Japanese cuisine offers a vast array of regional specialties known as kyodo-ryori. Many originate from dishes prepared using traditional recipes but with local ingredients. Of those, Kanto and Kansai regional foods are most prominent. Food from the Kanto region is stronger tasting, often using generous amounts of dark soy sauce. In contrast, Kansai regional meals are, in the main, lightly seasoned, and use a light soy sauce.
There are also distinctions between traditional formal “Japanese food” such as sushi, sashimi, tempura, and buckwheat noodles, and popular foods considered informal / non-traditional.
Western-style and Chinese dishes that have evolved in Japan are refrrered to as yoshoku. Popular dishes such as okonomiyaki are often regarded as food stand dishes, as were menu items such as yakitori and oden.
Traditional Japanese cuisine combines steamed white rice with one or several main dishes and side dishes. These are often accompanied by clear or miso soup and pickles.
Japanese Cuisine, Food & Recipes
Tonkatsu is a Japanese meat dish consisting of a breaded, deep-fried pork cutlet, either fillet or loin. It is usually served with shredded cabbage. The dish dates back to the late 19th Century when Japan threw open its doors to Western influence. The ingredients and attention to detail are thoroughly Japanese. Tonkatsu – especially when […]Read More
Spicy, stir-fried ginger and garlic pork is always delicious but takes on a whole new role when combined with eggplant in in this Ma Po Eggplant recipe. A member of the nightshade family (Solanaceae) Japanese eggplants are related to tomatoes, potatoes and peppers. Japanese eggplant is classified botanically as Solanum melongena and is the Western […]Read More
Namasu is crunchy and fresh with a delightful flavor. It makes a nice side dish to accompany other salads or vegetables. Whilst its not a “salad” in the European context, you could think of it as a Japanese condiment. Ingredients 300 grams daikon, julienned 30 grams carrot, julienned 1 tsp salt Optional: 1 yuzu, if you […]Read More
Ingredients Soup 1 Daikon radish 1 Carrot 1 Block konnyaku (translated as “yam cake”) 4 Shiitake mushrooms (optional) strips of dried kelp (Japanese – konbu) Other 1 Package Yamasa oden no tane (assorted fish cakes) 4 or 5 Chikuwa fish cakes Hard boiled eggs – 1 per person Karashi (Japanese hot mustard) BROTH: 1500 ml […]Read More
Ingredients: 1/2 kabocha squash 2 cups dashi (2 cups water + 1 tsp hondashi instant dashi powder) 2 tbsp mirin 2 tbsp cooking sake 2 tbsp sugar 2 tsp to 1 tbsp soy sauceCheck the ingredients page for more information on cooking sake, mirin, and soy sauce. Let’s Get Started! 1. Scoop out the seeds […]Read More
Basic Teriyaki Sauce Daikon Sauce Amazu Shoga (Pickled Pink Ginger) Chirizu (Spicy Dipping Sauce for Sashimi) Bulldog Sauce Ponzu (Citrus sauce) Dengaku Miso Amazu (Sweet Vinegar) Cucumber Relish Oil and Vinegar Ginger Dressing Ichiban Dashi Donburi Ni Shiru (Dipping Sauce for Donburi)i Wasabi Sesame Dressingi Japanese Barbecue Sauce Katsuo Dashi (Basic Dashi Stock) Red Bean […]Read More
There are no sweets or desserts in the Western sense of the word to be found in traditional Japanese cooking, instead meals are ended with fresh fruits of the season. Sweet things do exist however, originally they were something to indulge in when drinking ocha (tea), and so sweets are closely linked to the “way […]Read More
Eggplant Miso Soup Traditional Miso Soup Spicy Japanese Slaw Shingjagaimo No Goma Fumiae (New Potatoes in Sesame Sauce) Shiitake-Kombu Dashi (Mushroom and Seaweed Seasoning Broth) Fried Tofu Noodles, Tofu and Wakami Mushinasu (Steamed Eggplant) Okura No Nibitashi (Okra Stew) Eggplant Miso Soup Yield: 1 servings Ingredients 2 tb Miso 2 Scallions; chopped 1 qt Hot […]Read More
Make sure you have the following stuff first…. Ingredients and equipment Amount Note Flour Medium-strength flour 700g Serves approximately 7 Salt 40g Little more during summer time and little less during winter time Water 280cc Tap water is fine Worktable Dining table or Kotatsu table (a low Japanese style table with the small heater that […]Read More