Thanks for the Meal

Author: Lucy Seligman

  • Regional Japanese Recipes

    We may not be able to travel to Japan in person at the moment, but we sure can sample and cook our way through it with our taste buds by visiting Honshu Island (some of my favorite noodle recipes from Nagoya (where I used to live) and a fish sukiyaki recipe from Osaka), Shikoku Island (two delicious fish recipes), Kyushu Island (a marinated fish recipe), and Rakutei: Slow-simmered Pork from Okinawa Island which I find very soothing to make!

    Here are some of my favorite regional recipes for you to try and if you’re not sure where to find ingredients, the Japanese Pantry is the first place to look. They have many regional ingredients!

    My recipes may include affiliate links, so without costing you anything extra, I’ll earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!

    Honshu Island:

    Nagoya, Aichi Prefecture:

    Misonikomi Noodles from Nagoya

    Until I lived in Nagoya, I thought I only preferred less salty, lighter-colored misos, on the sweeter side. But the first time I had Misonikomi, another Nagoyan specialty, and tasted the deeply red and pungent hatcho (red) miso, my miso taste preferences widened and expanded. I loved making my kishimen noodle recipe from earlier this…

    Get the recipe! Misonikomi Noodles from Nagoya

    Kishimen Noodles from Nagoya

    This month’s recipes are typical Nagoya fare: kishimen, a flat, wide quick-cooking udon noodle called hirauchi; and misonikomi (in next blog post), a dish of thicker handmade udon noodles in a hearty hatcho (red miso) broth. If you don’t like noodles, you could never be happy in Nagoya. Happily, I love noodles, and loved my…

    Get the recipe! Kishimen Noodles from Nagoya

    Osaka, Osaka Prefecture:

    Uosuki: Fish Sukiyaki

    Ask anyone about sukiyaki, and most will nod knowledgeably and say, “Ah, yes, a famous Japanese dish.” Mention Uosuki, though, and even most Japanese will react with a blank look. Uosuki is a form of fish sukiyaki, a famous regional dish from the Osaka area that originated on fishing boats in the Inland Sea. Fresh…

    Get the recipe! Uosuki: Fish Sukiyaki

    Shikoku Island:

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    Japanese salad dressing recipes
    .

    Kyushu Island:

    Okinawa Island:

  • Japanese Shokupan: A Slice of Nostalgia

    Japanese Shokupan: A Slice of Nostalgia

    One of the first things you’ll notice at any Japanese bakery or hotel breakfast is the abundance of shokupan, literally “eating bread.” In the West, you’ll more likely to see the name “Hokkaido milk bread” or “Japanese milk bread”in a nod to the prefecture’s well-known association with premium dairy; depending on the recipe, you’ll see milk, cream, and even mascarpone used.

    Shokupan History in Japan

    Western-style breads were first introduced to Japan through Portuguese and Dutch trading ships at Nagasaki (the Japanese loanword pan comes from the Portuguese pão) although bread wasn’t embraced widely until the Meiji Era. The first shokupan is believed to have originated at a British bakery in Yokohama in the 1880s, and other yeast breads and rolls like anpan also gained popularity around the same time.

    During the post-war years, rice was scarce and American food aid included wheat and powdered milk. This fortified bread became part of Japanese school cafeteria fare, and became a popular breakfast food in homes as well. Although at one point shokupan had an industrial reputation, today artisanal bakeries like Centre The Bakery, Viking Bakery F, Pelican Bakery, and Kangaeta Hito Sugoiwa attracted long lines (it’s common for Japanese bakeries to post baking schedules as fresh loaves are prized). You’ll find numerous outposts of international bakeries across Japan, but there is something enduring and comforting about the unpretentious shokupan.

    Eating Shokupan

    Shokupan is produced in two distinct styles, the perfectly square kaku (baked in a Pullman pan) and aptly named yama (mountain), with its distinct peaks and valleys. In addition to the traditional plain shokupan, you’ll find plenty of seasonal variations and creative combinations like hojicha white chocolate, cheese and black pepper, or studded with raisins.

    Shokupan also serves as a vehicle for a number of nostalgic kissaten staples like pizza toast (shokupan slathered with pizza sauce and topped with bell pepper slices, ham or pepperoni, and cheese and then toasted), and the Nagoya specialty of Ogura toast, shokupan topped with red bean paste, butter, and fresh whipped cream.

    Making Shokupan

    Making shokupan at home is no more difficult than other yeast breads; you don’t need any special equipment apart from a stand mixer (although if you are going for the kaku-style loaf, you’ll need a Pullman pan).

    Home recipes generally use a hybrid tangzhong starter rather than a true yudane (a 1:1 ratio of boiling water to flour which is generally allowed to sit for up to 8 hours before mixing), but either method will produce a moist, bouncy loaf. Taiwanese baker and author Yvonne Chen adapted the traditional Japanese water roux method by whisking flour and water over low heat until thickened. The starch pre-gelatinizes and absorbs liquid. Compared to other enriched doughs like brioche, bread made with the tangzhong or yudane method is around 70% hydration, resulting in a moister loaf that stays fresh longer.

    My go-to recipe is King Arthur Flour’s Japanese Milk Bread recipe, which yields a golden, stretchy, springy loaf that makes the perfect base for a stellar Japanese tamago sando (egg salad sandwich).

    Japanese Milk Bread Recipe

    Japanese milk bread

    (Recipe kindly provided with permission from King Arthur Baking – arigato!)

    Ingredients:

    Tangzhong:

    Dough:

    Baking Instructions:

    1. To make the Tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
    2. Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
    3. Transfer the Tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.
    4. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the Tangzhong with the remaining dough ingredients, then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15 minutes in a stand mixer.
    5. Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
    6. Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170g and 175g.
    7. Flatten each piece of dough into a 5″ x 8″ rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again (this time about 3″ x 6″) and, starting with a short end, roll them each into a 4″ log.
    8. Place the logs in a row of four — seam side down and side by side — in a lightly greased 9″ x 5″ loaf pan.
    9. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy.
    10. Towards the end of the rising time, preheat the oven to 350°F.
    11. To bake the bread: Brush the loaf with milk or egg wash and bake it for 30 to 35 minutes, until it’s golden brown on top and a digital thermometer inserted into the center reads at least 190°F.
    12. Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.

    Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.

    Sarah B. Hodge returns once again and we are thrilled!  An ESL / EFL instructor by trade, Sarah B. Hodge has lived in five countries. Her passion is travel, photography, taking international cooking classes and collecting cookbooks and kitchen tools from around the globe. In addition to food writing, she also is a recipe tester and proofreader for upcoming cookbooks. Previous posts by Sarah include Enjoying A Cherry Blossom Picnic Bento (Ohanami) At Home, Shojin Ryori: The Spirit of the Japanese Zen Kitchen, and Recommended Shojin Ryori Restaurants in Japan and The Long Goodbye

    All photographs by Sarah B. Hodge.

    Want more recipes? Make sure you’re on my e-mail list and pick up your FREE copy of my e-book: How to Make Traditional Japanese Salad Dressings

    Enjoy!

  • Vegetarian Japanese Recipes

    Vegetarian Japanese Recipes

    Vegetarian Japanese recipes aren’t often highlighted, but today we’re going to change that! Whether you’re a vegetarian traveling to Japan or a home chef looking to cater to a vegetarian diet, these vegetarian Japanese dishes are sure to be a hit.

    Vegetarian Japanese Recipes

    As I’ve shared before, despite much of Japanese cuisine consisting of seafood, fish stock (dashi), and wagyu beef, there’s also a longstanding tradition of vegetarian template food known as Shojin Ryori. Shojin Ryori is a subset of Japanese cuisine that strictly forbids the consumption of any meat or fish. Going meat-free while eating Japanese food can be fairly easy – many meat-based dishes can be altered to use tofu instead. My Japanese Curry Rice and Dry Curry recipes are two that immediately come to mind. But avoiding fish in all forms (including bonito flakes and dashi) can be tricky.

    So with this I’ve rounded up some of my favorite Japanese vegetarian dishes that are sure to please everyone’s palette!

    Tofu Dishes

    Tofu is of course what immediately comes to mind when one thinks of making a Japanese dish that’s vegetarian. Many tend to give tofu a bad rap, but when prepared properly, it’s absolutely delicious! It’s a great protein to work with that absorbs whatever flavors you’re using in the dish.

    Kaminari Dofu – Thunder Tofu

    Kaminari Dofu - Thunder Tofu

    My Kaminari Dofu recipe is well named as the tofu makes a rumbling sound when being fried. This dish is incredibly easy to pull together and packed full of flavor. Serve this dish piping hot by making sure you have all your ingredients prepped and ready to go ahead of time.

    Gomadofu

    Gomadofu, also known as sesame tofu, is one of the most popular dishes of shojin ryori. To make authentic gomadofu, you’ll need to prepare yourself or have a kitchen helper. This dish requires serious arm power and stamina, as grinding the sesame seeds can take over 30 minutes! Store-bought sesame paste can be used, but there’s something to be said about making it the traditional way.

    gomadofu

    Vegetarian Rice Dishes

    Chestnut Rice recipe

    Kurigohan (chestnut rice) is typically a seasonal treat, a beloved favorite during the autumn months, and one of my favorite vegetarian dishes. There are actually two rice dishes that typify autumn in Japan. One is made using matsutake mushrooms, often called “the truffles of the East”. These are almost prohibitively expensive and virtually impossible to obtain outside of Japan. The other, of course, is chestnut rice, which uses inexpensive ingredients and can be enjoyed and savored almost everywhere.

    Ohagi/Botamochi

    While this dish is technically a dessert, it’s vegetarian nonetheless (and one of my favorites!) This dish is referred to as ohagi in the autumn and botamochi in the spring. Made primarily from glutinous rice, sugar, and azuki beans, it’s a truly delicious treat. With it you can make your own bean paste or buy ready-made; it’s sure to be a favorite either way!

    Ohagi japanese sweet treat recipe

    Vegetarian Japanese Fried Food

    Of course tenpura (tempura) is one of the most common dishes to come to mind when thinking about Japanese food. Who doesn’t love delicious fried food! While you of course would need to skip the shrimp or fish mentioned in my tenpura recipe, you’ve got plenty of veggie options. I love to fry up sweet potato and shiitake mushrooms. This is another dish you want to make sure you serve up immediately.

    Tempura recipe

    Korokke

    Moving beyond tenpura, there’s also Japanese potato croquettes (Korokke). My croquettes recipe use panko (Japanese bread crumbs) and have a mouth-watering crispy coating. I find the secret to making this tasty potato dish is delicious potatoes, a light hand when frying, and to serve the dish piping hot. That said, croquettes are also a popular bento favorite – meaning served cold – and a common street food.

    Korokke Homemade Potato Croquettes japanese recipe

    Noodle and Ramen Dishes

    trefoil pasta japanese recipe

    My trefoil and shimeji mushroom pasta recipe is a delicious and fast dish that’s perfect to whip up for lunch or an easy dinner. If you love mushrooms, you will certainly love this vegetarian pasta dish. And if you can’t find shimeji mushrooms, most other mushrooms would work just as well.

    Plant-Based Ramen

    Making vegetarian ramen allows you for a wide variety of customization, such as using tahini and plant-based milks to make a creamy broth. You can also use shoyu, a Japanese soy sauce that is made from fermented soybeans. Kick it up a notch and use smoked shoyu (such as this one from The Japanese Pantry!)

    japanese recipe plant based ramen

    Kohaku Namasu

    Last but not least, I’d be remiss if I didn’t include an Osechi favorite. If you’ve visited my site before, you know I’m a huge fan of Osechi! So much so that my first cookbook is all about my top Osechi recipes. One of the dishes you can make from there that’s vegetarian is my Kohaku Namasu recipe, a New Year’s Salad. This Japanese vegetarian recipe consists of daikon radish, carrot, and a delicious homemade dressing.

    Want more recipes? Make sure you’re on my e-mail list and pick up your FREE copy of my e-book: How to Make Traditional Japanese Salad Dressings

    Enjoy!

  • Sharing My Story with Friends Around the World – NHK WORLD-JAPAN

    Sharing My Story with Friends Around the World – NHK WORLD-JAPAN

    Friends Around the World, a radio program hosted through NHK WORLD-JAPAN, interviewed me the other day!

    This 20-minute radio program connects many of us around the world and allows us to share our stories and love of all things Japan.

    Sharing My Story with Friends Around the World – NHK WORLD-JAPAN

    I cannot tell you just how thrilled I am to share my story with them! NHK WORLD-JAPAN is actually Japan’s only public broadcaster, and it is a true honor to have been asked on as a guest.

    On this segment of Friends Around the World, I share a bit of how I first fell in love with Japan and what started me on this journey.

    Beyond that, you’ll learn more about the Japanese dishes closest to my heart, the Japanese television program that influenced my food blogging journey, and the one food you’ll NEVER see me eating (or using on Thanks for the Meal!)

    Give it a listen now: https://www3.nhk.or.jp/nhkworld/en/radio/listener/202108290600/

    Friends Around the World NHK WORLD-JAPAN Interview with Lucy Seligman

  • Sushi Hand Rolls

    Sushi Hand Rolls


    It is getting hotter here in the Bay area, so I don’t want to spend too much time in the kitchen….but still want delicious and easy Japanese dishes! You can’t get much easier than Sushi Hand Rolls (temaki). Make a pot of sushi rice, set out lots of yummy toppings on trays, and let your family and friends make their own hand rolls! The ultimate festive DIY sushi experience!

    Sushi Hand Roll History

    The earliest forms of sushi probably stank to high heaven. The purpose may well have been to preserve fish by mixing it with rice, but, in essence, people were eating semi-rotten fish. Funazushi (crucian carp sushi), dating from the Heian era (794-1185), is thought to be the oldest version.

    Gradually sushi grew more sophisticated, and wild boar, deer, ayu (sweetfish), abalone, shellfish, and sardines were used. In the Muromachi period (1334-1573), vegetable sushi made with bamboo shoots or eggplant became popular, while the idea of preserving rice with vinegar – which had just been developed – and topping it with fish began to catch on. Such sushi, compressed into shape in a box and therefore called hakozushi (boxed sushi), is eaten to this day.

    The Edo era (1603-1867) saw the invention of nigirizushi, the sushi “fingers” shaped by hand that are popular today – although they were about three times the size. Wasabi horseradish was also first used around this time. By 1695, cookbooks were explaining how to make sushi: after cooling rice, mix in some fish, and pour vinegar over the top, and there you have it!

    Make-Your-Own Rolled Sushi

    The origins of tekkamaki (sushi rolled in seaweed) can be traced back to gambling dens called tekkaba. Gamblers were so intent on their game that instead of interrupting it to dine they asked for sushi rolled in seaweed, to prevent their fingers from getting sticky. A similar story attaches to the origins of the sandwich, created at the gaming table in Britain in the eighteenth century by John Montagu, Earl of Sandwich.

    Salmon, tuna fish and Surimi avocado Temaki sushi with soy sauce, pickled ginger and wasabi on mat and marble background

    Sushi Hand Roll Recipe

    Allow 8 pieces of assorted fish per person

    How to make Sushi rice:

    • 4 cups uncooked Japanese short-grain white rice, washed (until water is clear) and drained
    • 3 tablespoons sake
    • A 3-inch square of dried kombu (kelp), wiped with a damp cloth

    How to make Homemade Sushi Rice Vinegar*:

    • 5 tablespoons rice vinegar
    • 3 tablespoons white sugar (5 tablespoons for sweeter rice)
    • 1 teaspoon salt (2 teaspoons for saltier rice)
    • 64 6-inch-by-5-inch squares of good quality nori (toasted seaweed)
    • Soy sauce
    • Wasabi horseradish
    • Pickled ginger

    *Note: You can also buy seasoned Rice Vinegar for Sushi if you don’t want to make your own.

    If you’re brand new to Japanese cooking, I also very much recommend this starter kit from The Japanese Pantry!

    Some Suggested Hand Roll Toppings:

    • Sashimi-grade slices of raw fish, cut into long : tuna, yellowtail, salmon, abalone, scallops, sea bream, prepared sea urchin, clams, uni (sea urchin)
    • Cooked fish: shrimp, octopus, crab meat, water-packed tuna (drained)
    • Salted fish: any type of caviar, salmon roe, mentaiko (salted Alaska Pollack roe)
    • Vegetables: thin sticks of small unwaxed cucumbers, shiso (perilla) leaves, lettuce, kaiware radish sprouts, peeled avocado slices

    Place the washed and drained rice, sake, and slightly less water than usual (the aim is firm rice, not mushy) in an electric rice cooker or large saucepan, top with kelp, and cook. In this case, you are looking at a ratio of 1:1 of rice to water. When ready, take the rice out immediately, spread on a large platter, and cool ideally with a paper fan. While the rice is cooking, combine the vinegar, sugar, and salt in a small saucepan and heat until sugar and salt have dissolved and then cool. Sprinkle sushi rice vinegar over the rice, and mix lightly with a rice paddle – try not to mash the rice. Leave to cool, covered with a damp piece of cheesecloth until ready to eat.

    Prepare the rest of your ingredients and display on an attractive platter or large plate. The nori should be served on a plate separately so it doesn’t get soft, and should be the last item you put on the table before eating.

     

    How to eat hand rolled sushi

    Take a square of nori (make sure your hands are completely dry to retain the crispness), place some sushi rice (2-3 tablespoons) down the left side (rough side up), dab with wasabi, add one or two toppings, and roll up into a cone. Dip in soy sauce and enjoy, with pickled ginger on the side.

    While hand roll sushi is fairly easy, it can be intimidating to those who have never worked with raw. Give it a try, though, and you’re sure to enjoy! And if you want to learn more about easy Japanese recipes – raw fish free! – be sure to check out my latest cookbook:

  • My Favorite Condiments for Japanese Cooking

    My Favorite Condiments for Japanese Cooking

    I recently looked around my kitchen and realized I have a lot of Japanese condiments! And I use them all the time. When it comes to Japanese cooking, there are a few condiments that are the foundation of what I consider “must-haves” for beginners and experts alike. These condiments will help you further create and expand your Japanese culinary repertoire and will become part of your everyday condiment staples in your kitchen. Most of these are readily available online and at local Japanese and or Asian markets. I keep all of these condiments except for Dashi ingredients in the refrigerator.

    My Favorite Condiments for Japanese Cooking

    These are truly my favorite things. However, they may include affiliate links, so without costing you anything extra, I’ll earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!

    How to Season Japanese Dishes Correctly

    Japanese cooking uses a specific condiment order to season recipes and to create those distinctive Japanese flavors.

    It goes like this: Sa-Shi-Su-Se-So (さしすせそ): Just like the Japanese alphabet.

    さ= Sugar

    し= Salt

    す= Rice Vinegar

    せ = せうゆ（an old style of writing of ( しょうゆ) – Soy sauce

    そ = そinみそ – Miso

    Following this order of seasoning will not only make your Japanese dishes easier to make and by far tastier! You will realize that a  sweet flavor can be absorbed much better before adding in a salty component.

    Dashi

    Dashi, is Japanese soup stock and provides that savory umami flavor that is so important in Japanese cooking. It is the cornerstone of so many recipes, like miso soup, nabemonos, noodle soups and so on. It is typically made from dried kelp, dried bonito shavings, dried shiitake mushrooms or a combo of all. You can make yourself (see my go-to easy recipe below) or you can buy instant dashi granules, or other ready-made dashi products, like powder.

    Find at Nihon Ichiban >>

    Homemade Dashi Stock Recipe:

    Take a 6-inch piece of kelp (kombu), wipe lightly with a damp cloth and put into a pot with 6 cups water.

    Bring it just to a boil and remove kelp. Add a generous 3/4 cup of dried bonito shavings (katsuobushi) and boil for one minute.

    Turn off heat and after 2 minutes, strain.

    Mirin (sweet rice wine)

    Mirin, is sweet rice wine, almost syrupy in consistency, with a lower alcohol content than sake but higher sugar content and is another cornerstone condiment in traditional Japanese cooking.

    NIHON ICHIBAN Food Affiliate Banner

    Miso (fermented soybean paste)

    Miso (fermented soybean paste) is considered a condiment, spice, and seasoning in Japan.  There are several hundred types of miso being sold, each made according to the climate and taste preferences of the region in which it is produced. Miso can range in color from a rich brownish-red to light yellow.  It is often said that hatcho miso, made in Aichi Prefecture since the early 1500s, is one of the few remaining traditionally made kinds of miso in Japan, and one of the most flavorful. It is made only from soybeans. It also  happens to be one of my favorites.

    Rice Vinegar

    Rice Vinegar is milder and more delicate than other vinegars but is very versatile and flavorful. I use it to make a variety of salads, salad dressings, pickles, and of course, sushi rice. It should be a staple in your kitchen. You can buy already prepared seasoned rice vinegar to use in sushi rice, but it is very easy to make your own.

    Sake (rice wine)

    Sake (also called Nihonshu), Japanese rice wine, is not only drunk, but is used extensively in Japanese cooking.  It is made of fermented rice. Yes, there is cheap cooking sake, that is readily available, but I prefer if I have it, to use an inexpensive drinking sake when cooking.

    Soy Sauce + Tamari

    Soy sauce (shoyu) is essential for Japanese cooking. It adds a layer of umami flavor to your dishes, and is made from fermented soybeans, wheat, salt and water. I always have a variety of soy sauces in my frig: currently I have regular soy sauce, clear soy sauce, smoky soy sauce we use for a dipping sauce for sashimi, and tamari, for a less salty and milder taste, which is also gluten-free. There are also low-sodium versions.

    If you’re brand new to Japanese cooking, I also very much recommend this starter kit from The Japanese Pantry!

    And if you’re not new to Japanese cooking, I’d love to know in the comments below – what are your favorite condiments in Japanese cooking?

  • My Favorite Tools for Japanese Cooking

    My Favorite Tools for Japanese Cooking

    When it comes to Japanese cooking, there are a few tools that I consider “must-haves” for beginners and experts alike. Whether you’re looking to set up your Japanese kitchen or just streamlining your cooking processes, these kitchen tools will help you get started with easier (and more fun!) Japanese cooking.

    My Favorite Tools for Japanese Cooking

    These are truly my favorite things. However, they may include affiliate links, so without costing you anything extra, I’ll earn a small percentage of the sales if you purchase these items through these links. Thank you for your support!

    Japanese Cooking Utensils

    Pictured above are Kotobuki Japanese Fish Bone Tweezers (Honenuki). These are perfect to remove pesky little fish bones for our weekly sashimi dinner, or on any fish, especially fillets before cooking, etc.

    Extra long Natural Bamboo Cooking Chopsticks (Saibashi)

    These are great for all your cooking needs, especially when stirring noodles. I also use for any type of stirring, frying and I always use when mixing raw eggs prior to cooking.

    Miso Strainer (Miso-koshi)

    Get the lumps out of your miso soup with this strainer.  I hate lumpy miso soup! This is a deal changer.

    Mortar and Pestle

    Crush and grind seeds and nuts used for all sorts of recipes like gomae  (Japanese Spinach Salad) or even use it to make pesto.

    See at The Japanese Pantry >>

    Portable Butane Stove Burner

    I love cooking at the dining table with our portable stove burner in front of family and guests. It is festive, and your guests do a lot of the work helping to cook! I use for any type of nabemono, for making sukiyaki, for fondue, etc. The list is endless!

    Miso Muddler

    This is basically a personal-sized whisk that you can use to make your miso smooth and break up the lumps. I use when I am making a small amount of miso soup, or for other small whisk needs.

    Japanese Grater (Oroshigane)

    I use this to grate ginger, daikon radish if only needing a little, garlic, wasabi, and so on. 

    Tip: Wash as soon as you are done, otherwise the condiment sticks to the grater, and it is hard to clean!

    Noodle Strainer

    We love this with all the noodles we cook! Great for making individual portions too.

    Rice Spatula/Paddle (Shamoji)

     

    A shamoji is used to mix and serve rice. While traditionally they were made from bamboo, plastic is more commonly used today.

    Japanese Wooden Drop Lid (Otoshibuta)

    Drop lids keep your ingredients submerged to allow heat to distribute evenly and avoiding breakage from prodding the ingredients. I use all the time when cooking.

    Daikon Grater

    Making dipping sauces? Not only is a grater that works great for daikon (or anything that needs grated) but it’s special because of the draining net to remove excess moisture!

    Kamenoko Tawashi Scrub Brushes

    These handmade natural brushes have been cleaning my dishes, utensils, and pots and pans for years along with my fruits and vegetables too.

    Japanese Rice Cooker (Suihanki)

    The key to perfect rice every time is an electric rice cooker, especially if you need to make a lot!

    NOUSAKU SHOP

    Japanese Utensils for Eating and Serving

    Hot Pots (Donabe)

    Earthernware pots are used for all Japanese nabemono (one pot/hot pot) dishes. You can even use it to cook lots of other dishes at the dining table. It’s great for both cooking in and serving from it.

    Chushin Kobo Cast Iron Chopstick Rest “Sleeping Dog”

    Okay so maybe these aren’t exactly essential, but they’re so adorable, I had to include them. I’m a firm believer that you can’t have enough chopsticks or chopstick holders! They are too much fun especially when guests come over. They love to pick out their own to use for dining. They also make cat versions, too!

    Find on Nihon Ichiban >>

    Portable Bento Chopsticks (Uki Hashi)

    Reduce waste and ditch the disposables, plus it feels more special to have your own special pair. These Uki Hashi chopsticks are especially nice as their design allows for them to support themselves, eliminating the need for a Chopstick rest (though I still say those dog rest ones are a must buy!)

    Find on Nihon Ichiban >>

    Kurikyu Odate Bentwood Rice Container

    This wooden container is fantastic for storing leftover rice! It keeps the rice humid and the antiseptic effoct of the Japanese cedar protects the rice. It also keeps the rice from becoming yellow or hard. Perfect for serving and storing!

    See on Nihon Ichiban >>

    If you’re brand new to Japanese cooking, I also very much recommend this starter kit from The Japanese Pantry!

    And if you’re not new to Japanese cooking, I’d love to know in the comments below – what do you find to be the most essential tool in Japanese cooking?

  • Easy Japanese Recipes for Beginners

    Easy Japanese Recipes for Beginners

    When it comes to Japanese cooking, there are some easy recipes that will still wow dinner guests! Whether you’re new to Japanese cooking or a beginner chef in general, these Japanese recipes are some of the easiest to get started with.

    Easy Japanese Recipes for Beginners

    Over the years, I’ve heard from many home cooks that Japanese cooking is intimidating. Many seem to think Japanese cooking is hard, or that is only filled with raw fish. That’s why I’ve put together this list of simple recipes that are absolutely delicious, but quite straight forward. Even if you’ve never tried your hand at Japanese recipes before, these are sure to be ones the newest cook can handle.

    Easy Japanese Appetizers

    Here are two of the easiest Japanese appetizers to make. Let’s start with one that’s a favorite in beer gardens and beer halls in Nagoya, where I happily lived for a number of years:

    Tebasaki: Nagoya-style Fried Chicken Wings

    tebasaki fried chicken

    This fried chicken wing recipe only requires five simple ingredients and takes about 15 minutes to throw together!

    Fried Wonton Salad

    Ingredients:

    • Square Wonton wraps (aka skins), cut into triangles
    • Seedless cucumbers (such as Japanese, Persian, hothouse, or European), thinly sliced
    • Salt as needed
    • Neutral oil for frying
    • Peeled fresh ginger, cut into thin matchsticks

    Dressing:

    • 1/2 cup rice vinegar
    • 1-1/2 tablespoons white sugar
    • 1 tablespoon light-colored soy sauce, or to taste
    • 1/4 teaspoon salt

    fried wonton salad

    Fry wontons until golden-brown. Drain on paper towels.

    Sprinkle cucumbers lightly with salt. Let sit until you are ready to use. Rinse lightly to remove excess salt prior to adding to dish, and drain.

    Combine ginger and cucumber slices. Then add in the wonton wraps and dressing as needed to make a salad. Gently mix. Sprinkle with toasted white sesame seeds. Serve immediately.

    Tip: Keep any left-over dressing refrigerated and use again with your favorite salad mixture.

    Easiest Japanese Dishes

    Moving into the main course, there are many recipes I’ve shared that are great for the general home cook. I’ll talk more about those, but first I want to introduce you to a new recipe. This recipe will be featured in my soon-to-be released cookbook so make sure you’re on my e-mail list! No doubt you’ll want to dive into all the recipes I’ll be sharing. But first let’s start with one of my favorites –

    Tempura Donburi

    Tendon tempura donburi

    Ingredients:

    • 4 cups very hot firmly cooked Japanese white rice
    • 8 large fresh shrimp
    • 2 tablespoons white flour for coating
    • Oil for deep frying – a mixture of sesame oil (at least ¼ of the total is best) and vegetable oil

    Sauce:

    • ¼ cup mirin (sweet sake)
    • ¼ cup soy sauce
    • 1 cup water
    • 1/6 oz. katsuobushi (dried bonito shavings)

    Tempura batter:

    • ½ cup sifted white flour
    • ½ cup ice water
    • 1 egg

    Shell and de-vein the shrimp, leaving the tail and last section of shell attached. Trim the tail if desired. Rinse in cold water and pat dry. Slash the belly lightly a few times to prevent curling, then straighten out the shrimp and coat with flour.

    To make the sauce, bring the mirin to a boil in a small saucepan. Add the soy sauce, water, and katsuobushi, bring to a boil again, and turn off the heat. Strain into a clean saucepan. Warm the donburi bowls with lids (or any deep individual bowls) to ready for serving.

    Make the tempura batter by gently mixing the flour with the ice water and egg. For ideal crunchiness, do not over-mix.

    In a frying pan or wok, heat up the oils. Dip two shrimp in the batter and fry until they float and are golden-brown. Drain briefly.

    To serve, reheat the sauce. Place ¾ – 1 cup of rice in each bowl and pour a tablespoon of sauce over it. Put two shrimp on the rice and pour two more tablespoons of sauce over the top. Cover and serve immediately.

    Japanese Dry Curry

    japanese dry curry pilaf recipe

    Japanese dry curry is a very forgiving dish. It’s also fun to create your own and new combination of ingredients! Use this Japanese Dry Curry recipe as your guide, then go wild. It is also the perfect dish for a bento lunch and or served at room temperature.

    Somen Noodle Recipe

    This is a perfect Japanese noodle recipe for hot summer days. Somen is an easy recipe to make and will be a sure hit for any dinner guest visiting on a warm summer night!

    Somen

    Now let’s move into everyone’s favorite part of dinner – dessert!!

    Easy Japanese Desserts

    This is where you can really wow your dinner guests. Appetizers and the main course alone are sure to impress, but finish things off with dessert and you’ll really take things to the next level.

    Again you’ll be able to find quite a few easy dessert recipes in my new cookbook. You can start, though, by clicking on any of the recipe names or photos below. It’ll be tough to know which dessert to start with, no doubt you’ll want to try them all!

    Black Sesame Pudding

    Black Sesame Pudding

    Mizu Yokan

    mizu yokan

    Yuzu Meyer Lemon Poundcake

    Which one are you most excited to try? Let me know in the comments below and don’t forget to pin this for later –

  • Japanese Curry Rice Recipe

    As much a part of the national food culture as sushi, various types of curry served with white rice (Kare Raisu, カレーライス) has been an enduring favorite in Japan since the Meiji era (1868-1912). Known as “curry rice” or “rice curry”, these days they usually contain meat or poultry, potatoes, carrots, and onions. Unlike Indian curries, however, for which the spice mixture is created fresh each time, the Japanese dish uses curry powder (such as S & B Oriental Curry Powder) – which came from Britain and was first sold in Japan in 1930 – with flour as a thickener.

    Japanese Curry Rice

    Curry Rice: The Ideal Meal?

    It is a big family favorite here (my daughter often replaces the chicken with firm tofu and even adds in fresh shiitake mushrooms sometimes) and a great addition to your culinary repertoire. Fast, easy, savory, and delicious…what more do you want in a weekday meal?! Be warned: Japanese curry can be thicker than you may be used to and not ultra-spicy (unless you use one of the ready-made ‘hot’ curry roux packs) but it has a very alluring flavor and my biggest suggestion is to make double the amount to have some extra in the freezer or for another meal!

    The earliest curry recipes are found in two cookery books published in 1872. Seiyo Ryori Shinan (A Guide to Western Cooking), written by the owner of a bookstore called Keigakudo, featured a recipe for frog curry quite unlike any curry eaten in Japan today. As well as frog meat, it included leeks, shrimp, garlic, ginger, butter, salt, flour, and curry powder, and was boiled for one hour. One can only wonder about the taste! Later in the same year, the first chicken curry recipe appeared in Seiyo Ryori Tsu (The Western Cooking Expert) by the noted journalist, Robun Kanagaki.

    The Origin of Curry Rice

    Curry rice’s real popularity can be traced back to the Japanese military, which began serving it at the end of the Meiji era and the beginning of the Taisho era (1912-26). It was considered the ideal meal, using only one bowl yet incorporating rice, vegetables, and meat. It also became popular in rural areas during harvest time, being easy to make, substantial, and cheap. Nowadays, a whole range of instant curry roux (with varying levels of spiciness) is part of Japanese life, and curry remains a perennial favorite for take-out, restaurants, and for the home cook.

    If you make this recipe and love it, please come back and give it a 5-star rating ⭐⭐⭐⭐⭐ It helps others find the recipe! ❤️ Above all, I love to hear from you. Then snap a photo and tag me on Instagram! I would love to see your creation.

    Japanese chicken curry recipe

    Japanese Curry Rice Recipe

    Lucy Seligman
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Japanese
    Servings 4

    Ingredients
      

    • 3 tbsp neutral oil
    • 3 tbsp unsalted butter
    • 2 large cloves garlic, peeled and grated
    • 1/2 tbsp fresh ginger, peeled and grated
    • 2 medium onions, peeled and thinly sliced
    • 4 tbsp Japanese curry powder (such as Oriental S & B Curry powder), or to taste
    • 4 tbsp white flour
    • 5-1/2 cups unsalted chicken stock
    • 1 small red apple, peeled and finely grated (grate just before using to prevent discoloration)–I used Fuji
    • 2 bay leaves
    • 1 tbsp tomato ketchup
    • Salt and black pepper to taste
    • 1.5 lbs skinless, deboned chicken thighs or breast, cut into large bite-sized pieces
    • 3 medium potatoes, peeled and cut into large bite-sized pieces
    • 2 carrots, peeled and cut into large bite-sized pieces
    • 1 large onion, peeled and cut into eighths (wedges)
    • 1 tbsp soy sauce, or to taste
    • Cooked & hot Japanese white rice

    Optional Garnishes:

    • Rakkyo pickles ( a type of Japanese shallot)
    • Kizami pickled ginger
    • Fukujinzuke relish

    Instructions
     

    • In a deep frying pan, heat 2 tablespoons of oil and 2 tablespoons of butter. Sauté the garlic and ginger briefly, then add in the sliced onions and sauté over medium heat, stirring, until brown – about 20 minutes. (Note: Caramelizing the onions adds another layer of flavor and depth to your curry.)
       
    • Next add in 2 tablespoons of curry powder, sauté briefly, then add the flour and sauté for a few minutes more, stirring constantly, until well combined. Little by little, add in the chicken stock, stirring continuously, to make a thick roux, and bring to a boil. Add in the grated apple, bay leaves, and ketchup, and simmer for 15-20 minutes, or until the sauce thickens. Remove any scum.
       
    • Meanwhile, salt and pepper the chicken. In another pan, heat the remaining oil and butter, and sauté the chicken until it becomes brown on both sides.
    • When the sauce is ready, remove the bay leaves, add in the chicken, vegetables, salt, and pepper to taste, 2 more tablespoons of curry powder (or more if you want), and the soy sauce. Cook, covered, over medium heat for 25 minutes, stirring occasionally. Meanwhile, cook or reheat the rice. Adjust the curry seasoning to taste and serve hot over rice. Pass the garnishes separately.

    Notes

    It is a matter of personal preference how thick you like the roux. In Japan, it can be anywhere from very thin and watery to very thick, especially if you decide to use ready-made roux. This recipe is in the medium thickness range. Play with it and see what variation you like. It is a very forgiving recipe!
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  • Small Potatoes in Sweet Sauce with fresh Ginger Recipe

    Small Potatoes in Sweet Sauce with fresh Ginger Recipe

    I get a lot of potatoes in my bi-monthly CSA box, so I have been making Small Potatoes in Sweet Sauce with fresh Ginger recipe quite a bit. It makes for a great and easy side dish.

    Small Potatoes in Sweet Sauce with fresh Ginger Recipe

    Small Potatoes in Sweet Sauce with fresh Ginger Recipe

    And since I freely admit to being a history nerd, I also love collecting old books about cooking in Japan, both in Japanese and in English. They range from a volume in Japanese dating back to the late Meiji period (1868-1912) to a curious tome written in 1948, during the U.S. Occupation (1945-52). Its rather overblown title is The American Way of Housekeeping of the Women of the Occupation by the Women of the Occupation for the Women of the Occupation. No single writer is acknowledged, only groups such as the American Women’s Guild, Cavalry Officers’ Wives, and Navy Officers’ Wives. Another similar book, recently reprinted, is called simply American Recipes. First published in 1939 by the Yokohama chapter of the Daughters of America, it was meant to assist Japanese cooks in preparing both Western and Japanese dishes to suit the tastes of the foreigners living in Yokohama.

    AbeBooks.com. Thousands of booksellers - millions of books.

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    Arigatou Gozaimasu / ありがとうございますいます –Lucy

    Looking at these two books (both of which, incidentally, are bilingual), particularly The American Way, it is apparent that the Occupation forces really brought home cooking and housekeeping methods with them when they came to Japan. It is also apparent that ready access to U.S. base commissaries allowed them to maintain a standard of dining quite lavish for those times. Recipes in The American Way, for example, include baked ham with champagne, beef stroganoff, and a fine three-layer cake. The book’s opening chapters provide descriptions of a typical breakfast, lunch, and dinner in 1948, as well as instructions for the housekeeper and cook on how to set the breakfast tray, clean the house, do the laundry, store food, and polish silver!

    For the vast majority of Japan’s inhabitants, however, the period during which these books were published was a time of acute food shortages. Rice was strictly regulated by the government via consumption allowances and price controls. Diners had to have a rice coupon to order rice at a restaurant, a practice that was continued for a time even after the war ended.

    Sweet Spuds: A Good Potato Dish From Hard Times

    By the close of World War II, in fact, there was virtually no rice to be had in the country. Vegetables were being grown outside the Diet (Parliament) building in Tokyo, and many Tokyoites were forced to scour the countryside for food on a regular basis. Sweet potatoes, pumpkins, and potatoes were some of the more accessible starch substitutes for the rice that serves as the mainstay of the Japanese diet. Several recipes, including the one below, adapted from a 1938 book called Nichi-nichi katsuyo ryori jiten (Encyclopedia of Practical Everyday Cooking), put out by the NHK television network, took advantage of that relative abundance.

    If you make this recipe and love it, please come back and give it a 5-star rating ⭐⭐⭐⭐⭐ It helps others find the recipe! ❤️ Above all, I love to hear from you. Then snap a photo and tag me on Instagram! I would love to see your creation.

    Small Potatoes in Sweet Sauce with fresh Ginger Recipe

    Small Potatoes in Sweet Sauce with fresh Ginger

    Lucy Seligman
    No ratings yet
    Print Recipe Pin Recipe
    Course Side Dish
    Cuisine Japanese
    Servings 4

    Ingredients
      

    • 3 tbsp salt
    • 18 oz (500 grams) small or baby potatoes, peeled
    • 1 tbsp distilled white vinegar
    • 4 tbsp mirin (sweet sake)
    • 1/2 cup hot dashi (fish stock)
    • 4 tbsp soy sauce
    • 1-1/2-2 tbsp white sugar, or to taste

    Garnish

    • fresh ginger, peeled & grated or cut into slivers

    Instructions
     

    • Pour the salt into a medium-sized bowl of cold water. Add the potatoes, lightly scrubbing them under the water with your hands to get rid of excess starch, then drain and rinse them in more cold water. If they are a bit large, cut them into chunks.
    • Place the potatoes in a saucepan, add enough water to cover, then add the vinegar. Bring to a boil and cook until done, about 8 to 10 minutes. Check for doneness. Drain the potatoes and lightly rinse them in cold water.
    • In another saucepan, boil the mirin for one minute. Add the potatoes and dashi stock, bring to a boil again, and add the soy sauce and sugar. Partially cover the pan, and cook until 80 percent of the stock has boiled off. Shake the pan occasionally to help color the potatoes with the sauce. Remove the potatoes from the heat, drizzle with leftover sauce, top with ginger, and serve at room temperature.

    Notes

    Try making the same recipe with sweet potatoes if that is all you have on hand or prefer to white potatoes.
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