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Nikujaga
A Japanese beef and potato stew flavored with shoyu. Nikujaga was invented by the Imperial Japanese Navy in the Meiji-era.
… Read More- Chirashizushi
Chirashizushi (literally:
scattered sushi) is a bowl of sushi rice with ingredients such as raw
fish, shredded egg, nori and shiso on top.
… Read More
- Dango
Dango are a type of Japanese dumpling that are usually served on a stick. They have a chewy texture similar to mochi.
Dango are made from mochiko: a rice flour that's used to make chewy
stuff. They are normal… Read More
- Agedashi Dofu
Lightly breaded deep fried cubes of tofu in a hot broth of dashi, mirin and soy sauce. Typically topped with negi, daikon and katsuobushi. Agedashi Dofu is one of Japan's oldest and best known tofu dishes that's wide… Read More
- Chankonabe
A hearty stew that evolved as a way to fatten up Sumo wrestlers.
Chankonabe has no fixed recipe but always contains large quantities
of protein sources such as quarter chickens, fish balls, tofu and beef.
Everythin… Read More
Yakizakana is a catch-all term for Japanese style grilled fish that's often served whole. Although Japan is best known for raw ...
Heart-Shaped Umaki Maki-Zushi (Eel Rolled Omelette) Difficulty: Medium Time: 30min Number of servings: 8 pieces Necessary Equipment: 18x1...
Nanbanzuke can be translated "southern barbarian pickle." It's a dish of fried fish in a vinegar marinate. A wide ...
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