36 recipe(s).
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Agedashi tofu (or agedashi dofu) 揚げ出し豆腐 is a simple Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornsta…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Japan Yakiniku is a Japanese term referring broadly to grilled or barbecued meat dishes. This recipe tops pizza dough with a yakiniku-style beef stir-fry.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Japan Kinpira is a Japanese cooking term that roughly translates to sauté and simmer. The aim is to cook root vegetables such as carrots and burdock root in a minimum…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Daifukumochi (大福餅), or Daifuku (大福) (literally "great luck"), is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most …
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Japan Daigakuimo (Japanese: 大学芋) is a dish of Japanese candied sweet potato.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Soup | Cuisine of Japan Dashi is a traditional Japanese broth that forms the foundation of many Japanese dishes. It is made by extracting umami compounds from ingredients such…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Japanese Cuisine | Vegetarian
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Gunkanmaki ("battleship roll") is a variety of sushi where a oval-shaped piece of sushi rice is wrapped with nori and topped.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Japan Gyudon, often literally translated as 'beef bowl', is a Japanese dish consisting of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi, …
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Inarizushi (稲荷寿司, "stuffed sushi") encloses sushi rice and filling in a pocket made of paper-thin omelet, fried tofu, or a cabbage leaf. What follows is the recipe for a version …
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Japan Umeboshi (梅干, pickled Japanese plum) is a kind of pickled food. It is one of the Japanese traditional foods and it has been popular in Japan. It is red and rou…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Makizushi, also called rolled sushi or maki roll, is a variety of sushi. It is made by layering nori, seasoned sushi rice, and fillings, before rolling up and slicing into indivi…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Japan Niku jaga (肉じゃが nikujaga meaning 'meat and potatoes') is a common Japanese household dish served at dinnertime.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Soup | Cuisine of Japan In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes This recipe is for a traditional miso soup. Wakame with tofu is a standard and popular combination, especially at restaurants.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Natto is a Japanese preparation of fermented soybeans. When making it, be sure all utensils, pots, cheesecloth, etc. are as sterile as possible. If not, then boil utensils for 5 …
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Nigiri, or nigirizushi, is a variety of sushi where a topping is placed on a small bed of seasoned sushi rice.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Japan Okonomiyaki is a popular savory pancake dish in Japan. It consists of a batter made of flour, eggs, cabbage and green onions and other ingredients of your choi…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisines | Cuisine of Japan Onigiri (also called omusubi) is a ball or triangle of hot or cold rice, often with a filling, frequently wrapped in nori making it easier to eat. I…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes This miso soup is a close approximation of what you get in most cheap western Japanese restaurants. All ingredients are to taste; the primary thing is the ratio of miso to dashi.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes This dashi can be used to make a miso soup similar to those served in restaurants in North America.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Naporitan or napolitan (ナポリタン) is the name of a pasta dish, which is popular in Japan. It is claimed to originate from Yokohama.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine This is a spicy miso udon soup made with dry udon noodles. This soup may be a little more challenging because the temperature must be controlled. The delicate…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Sukiyaki is a kind of shabu-shabu (a Japanese dish) but it is a bit sweeter.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Sushi rice, termed sushi meshi or shari in Japanese, is a key ingredient for sushi and a staple of Japanese cooking. It consists of short-grain rice dressed with seasoned vinegar…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Japanese Cuisine Tempura is one of the fried foods of Japan. Various meats, fish, and vegetables are dipped in batter and then deep fried until lightly golden.
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Seafood
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces | Meat Recipes The word teriyaki is a combination of two Japanese words, teri, "luster", and yaki, "to grill or broil". The mirin in the sauce gives a good luster to mea…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Japan
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Tonkotsu ramen is a dish of ramen noodles served in rich and fatty pork broth usually garnished with a variation of toppings (most of the time pork cutlets, green onions, and har…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Tri-colored autumn rice balls (san-shoku ohagi) is a simple a tea sweet, which was at one time served during the autumn equinox celebration. The name comes from a type of bush cl…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Japan Ume juice is extracted by preserving the fruits in sugar. It tastes sweet, smooth, and acidic, and is a refreshing drink, often enjoyed in the summer. The tast…
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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