Green Pepper and Chirimenjako Stir Fry
Chirimenjako is the Kansai region name for small dried whitebait fish, often from Japanese anchovy, herring or sardine. If it is boiled instead of dried, it …
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Juicy Chicken Mizore-ni
Winter is just starting to melt away, and if you live in a place where snow is an inevitable part of the season, you also …
Miso-Marinated Pork
Miso is an ingredient that has long been a staple in Japanese cuisine. Full of protein, fibre, nutrients and antioxidants, miso is a fermented condiment …
Country-style Konnyaku
Some can’t stand the texture, but for others, that’s the best part! Konnyaku is a jiggly grey-coloured food made from the corm of the konjac plant, which …
Kombu-Flavoured Asparagus
In Japanese, this type of dish is called kobujime, or “tightened with kombu”, and was originally used during the Edo period to extend the shelf life of …
Takenoko Gohan (Rice with Bamboo Shoot)
One of the tenets of washoku (Japanese cuisine) is its respect for nature’s seasons. All ingredients have a shun, a window of time in which …
Komatsuna and Scrambled Egg Stir-Fry
Komatsuna, meaning “greens of Komatsu”, is a leafy plant from the same family as turnip and bok choi, although it’s also known as Japanese mustard spinach. …
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 …
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 …