Japanese Kitchen turns readers into chefs by providing information about traditional Japanese recipes and…
The Japan Times
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How to make Japanese-style simmered squid with new potatoes
In this classic simmered dish, the squid is added in the first stage of cooking just to transfer some of its flavor to the liquid, then taken out and added again just at the end, to ensure it remains tender and delicious. It also uses new potatoes, which are in season, instead of the usual taro root or yamaimo.
A shiitake pate to liven up any meal
Shiitake mushrooms add distinctive flavor to this punchy vegetarian pate. The recipe is endlessly customizable, and is a great way to familiarize oneself with what American chef Samin Nosrat describes as the four elements of good cooking — salt, fat, acid, heat — and understanding what role each ingredient plays.
Recipe: How to make bitter melon and tuna aemono
Here are two recipes where the bitter melon is combined with umami, salt and sweet flavors. The first is a quick aemono (mixed side dish). The second is the quintessential chanpurū (Okinawan stir-fried dish) with sōmen noodles. I’ve used bacon and sausages instead of the usual Spam that’s popular in Okinawa.
Cabbage: The brassica that found a new home in Japan
Spring Rolls: Cabbage stuffed with chicken and tofu and garnished with cherry tomatoes and parsley. The humble cabbage is the third most consumed vegetable in Japan according to the Ministry of Health, Labor and Welfare, following daikon radishes and onions.
Autumn is peak season for ‘sanma,’ a once-common fish that's playing hard to catch
When preparing sanma, salt the fish generously, rub the salt in with your hands, and grill on a preheated fish grill until the skin starts to turn golden brown and pops. Serve with some grated daikon and a lemon wedge.