Kinpira
Kinpira is a Japanese
cooking technique that's used to cook roots such as gobo, renkon and
carrots. Ingredients are first sauteed and then simmered in soy sauce, mirin and chilli peppers for a rich, slightly spicy flavo…Read More
Champon
A Chinese style noodle dish
that was invented in Nagasaki, a city that has long been influenced by
interactions and trade with China. Champon is designed to be economical and filling with a hearty pork bone or chicken…Read More
Somen
Uncommonly thin, chilled
Japanese wheat flour noodles served with a light dipping sauce. A
seasonal dish that's considered a way to keep cool on a hot day. Somen
is occasionally served on top of ice. Another way …Read More
Korokke
A breaded, deep fried dish
with a center of minced meat, seafood or vegetables in mashed potato or
white sauce. The Japanese version of the Croquette. Served with tonkatsu sauce or hot mustard.
…Read More
Goya Chanpuru
A stir fry of tofu, goya, egg, vegetables and spam or other meats such as ham. Its signature ingredient, Goya, also known as bitter melon, has medicinal properties and is incredibly bitter. Goya Chanpuru is the iconic…Read More
Donburi rice bowl Rice has been the staple food for the Japanese historically. Its fundamental importance is evident from th...
Although there are many “Teriyaki Salmon” recipes available on the Internet, I noticed most of the recipes are quite different from how ...
Yakizakana is a catch-all term for Japanese style grilled fish that's often served whole. Although Japan is best known for raw ...
Nanbanzuke can be translated "southern barbarian pickle." It's a dish of fried fish in a vinegar marinate. A wide ...
Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You can add any vegetables to this dish tha...
Tokyo's answer to the Okonomiyaki savory pancakes of Osaka and Hiroshima. The primary difference is that Monjayaki uses a more...
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