Thanks for the Meal

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  • Japanese Fusion Pickled Veggies

    Japanese Fusion Pickled Veggies

    Who doesn’t love a good pickled veggie topper?

    There was an incredible burger joint just down the street from where I grew up in LA called Fusion Burger. This place had some of the best food I’ve ever eaten. Aside from the amazing burgers, the real winner and the dark horse, in my opinion, was their pickled veggie platter.

    The first time I ate this, my eyes rolled into the back of my head and I had that Oh My God moment. You know the moment when you eat something incredible and your life changes?

    It doesn’t happen often but when it does, you bet I savor every second of that moment.

    Since that first bite, I’ve never looked at pickled veggies the same way ever again.

    What made these pickled veggies special was the fact that they were made in-house. Every time I ordered them, they were a little bit different which made the experience that much more pleasurable. I never quite knew what flavor I was going to bite into.

    I’m paying homage to that delicious pickle plate with my rendition of pickled veggies.

    Japanese Fusion Pickled Veggies

    Inspired by the flavors of Japan, these Japanese fusion pickled veggies are sweet, gingery, have a little bit of a kick (if you so choose). They also have that oh-so-good crunch and that acidic tang thanks to the rice wine vinegar and tamari.

    Add your pickled vegetables to salads, tacos, fish, Buddha bowls, use your imagination. They are more versatile than you may think.

    And the best part, this dish is easy to make and you probably already have most of the ingredients in your refrigerator.

    Ingredients:

    – 1/2 large cucumber or 1-2 small cucumbers, thinly sliced
    – 4-5 radishes, thinly sliced
    – 1 carrot, thinly sliced
    – 1/3 red onion, thinly sliced
    – 1 nub ginger, thinly sliced or finely grated
    – 2 tsp peppercorns
    – 1 tbsp tamari
    – 1/2 cup rice wine vinegar
    – 1 tbsp coconut aminos
    – 1 tbsp coconut sugar or maple syrup
    – 1-2 garlic cloves, smashed or thinly sliced
    – 1 cup water
    – 1/2 tsp salt (to taste)
    – Optional: birds eye chili or jalapeño

    Pickling the Veggies:

    1. In a small saucepan, bring the water, tamari, coconut aminos, peppercorns, coconut sugar or maple syrup, rice wine vinegar, and salt to a soft boil–i.e. just as it starts to boil.
    2. Let the mixture cool slightly.
    3. While the pickling liquid is cooling, thinly slice the cucumber, radishes, red onion, and ginger using a peeler (with teeth), a mandolin, or a knife.
    4. Smash your garlic cloves or thinly slice them.
    5. In a glass jar, add all of your veggies, garlic, and ginger. Pour the pickling liquid over the veggies until the jar is completely filled with liquid.
    6. Let sit for at least 20 minutes in the fridge. The longer they sit, the more flavorful it becomes.

    About the author: Pip Harragin is a food lover and one of her biggest passions in life is feeding and teaching people about food. Her two main goals when it comes to food are first, nourishing the body with food. This form of self-care is something that she instills in her clients. Second, she wants to help change the misconceptions that surround vegan and plant-based food. Her goal is to show people that these foods can be just as delicious and fun to eat as any other diet out there. She can be found on Facebook and Instagram.

  • Nishime: Old Traditions for the New Year

    Nishime: Old Traditions for the New Year


    Nishime is a must when it comes to welcoming the new year! In fact, when it comes to tradition-bound festive holidays in Japan, nothing beats New Year’s, also known as Osechi – a time of family gatherings, gossip, and lots of good food and sake. As such, making nishime is always a part of my Osechi tradition.

    Osechi, a multi-dish banquet served in layered boxes known as jubako, begins in the morning on January 1 and can last for many hours.

    Osechi is made in the last days of the passing year in order to give housewives a much-needed break. It largely comprises preserved foods unlikely to spoil quickly that are served cold. And while it is possible nowadays to food shop at department stores from January second on, the concept of taking a break from your usual routine during the New Year’s holidays remain embedded into the Japanese culture.

    Nishime Recipe

    Nishime, also called umani, is a very popular customary dish. This dish owes its name to the verb nishimeru, meaning to boil down. In this case it refers to a variety of vegetables simmered in a rich, sweetened, soy-based sauce.

    Serving Nishime

    Nishime is served cold, as many New Year’s dishes are. Depending on the region, the name and style or presentation can differ. In one version, the vegetables are chopped into small pieces and eaten from a bowl with a spoon.

    Within each region, how sweet or salty the vegetables are depends on ofukuro-no-aji (the flavor of mother’s home cooking). In the old days, when sugar was a precious commodity, special-occasion fare such as nishime tended to be extremely sweet. These days it is perfectly fine to adjust it to your own preference.

    Osechi Dishes

    Other typical Osechi recipes besides nishime include kuri kinton (sweetened chestnuts and mashed sweet potato), kazunoko (herring roe), and tazukuri/tatsukuri (small, boiled and sweetened sardines) just to name a few.

    What’s on your menu for Japanese New Year’s celebrations?

    Pondering what I will cook and enjoy with my daughter is a highlight of my December holiday planning. Not to mention the fun of shopping, cooking and spending time together, and getting special treats to enjoy as well!

    Wishing everyone Akemashite Omedetoo Gozaimasu (あけましておめでとうございます)!

    Nishime

    Lucy Seligman
    No ratings yet
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    Course Side Dish
    Cuisine Japanese
    Servings 4 as a side dish

    Ingredients
      

    • 3-1/4 cups water, plus a little more if needed
    • 3 by 3 inch (8-cm by 8-cm) piece of konbu kelp, wiped with a damp cloth and lightly slashed to replace the flavor
    • 1-1 ½ oz. (30-45g) katsuobushi (dried bonito flakes)
    • 2-1/2 tbsp regular-strength soy sauce, or to taste
    • 2 tbsp white sugar
    • 1 tbsp sake
    • 2 tbsp mirin (sweet sake)
    • 1 tsp salt, or to taste
    • 7 oz (200g) lotus root (renkon), peeled and cut into thick half-moon slices*
    • 3-1/2 oz (100g) gobo (burdock root), peeled and cut diagonally into thin slices*
    • 3 oz (85g) carrots, peeled and cut into thick half-moon slices
    • 4 dried or fresh shiitake mushrooms, stemmed (reconstitute dried ones by soaking in warm water with a dash of sugar for 30 minutes)
    • 1 block (about 7 oz. or 200g) konnyaku (devil’s-tongue jelly), parboiled, cut in half lengthwise, and sliced thickly
    • 1-3/4 oz (50g) snow peas, trimmed and sliced in half diagonally
    • 5-1/4 oz (150g) sato-imo (taro), peeled, halved, rubbed with salt to get rid of sliminess, and washed

    Instructions
     

    • Heat the 3 ¼ cups water with the kelp in a deep saucepan. Just before it boils, remove the kelp and pour in the dried bonito flakes. Boil, stirring, for about three minutes, then strain into a clean deep saucepan. Add the soy sauce, sugar, sake, mirin, and salt.
    • Bring this sauce to a low boil and add the drained lotus root and gobo, and the carrots. Cover and cook over medium-low heat for about 12 minutes or until the vegetables can be easily pierced with a toothpick. Take out and set aside to cool. Add the shiitake mushrooms to the sauce, cook for 12 minutes, then remove. Next cook the konnyaku for 10 minutes; take out. If the sauce has reduced too much, add a little more water. Simmer the snow peas for just 2 minutes, and remove. Finally, cook the drained sato-imo for about 12 minutes (or to your preference), turning once; test softness with a toothpick.
    • To serve, place the vegetables in separate decorative mounds on a serving plate or bowl. Garnish with snow peas and serve at room temperature as a side dish.

    Notes

    *Keep in cold water until ready to use to prevent discoloration.
     
    If you are serving other dishes as part of your Osechi celebration, this dish will serve up to 6 persons as a side dish.
    Tried this recipe?Let us know how it was!
  • My Favorite Osechi Recipes

    My Favorite Osechi Recipes

    As the New Year approaches, I like to prepare classic Osechi recipes to mark the transition and bring good luck. The choices of food, colors and even the names of the dishes are all very intentional with Osechi. Plus preparing food ahead of time means a relaxing start to the New Year. It’s honestly my favorite time of year!

    My Favorite Osechi Recipes

    It’s hard to narrow in on my favorite Osechi recipes, but I’ve decided on four that I just had to share. They’re easy-to-prepare and delicious enough to serve all year long!

    Kohaku Namasu: New Year’s salad

    This dish is perfect for Osechi and aesthetically has a significant cultural impact in Japan. The red and white together are seen as symbols of happiness and celebration. This salad combines crisp, white daikon radish and crunchy carrot, cut into matchsticks. The vegetables are tossed gently with a dressing of vinegar, sugar, mirin, and soy. It’s refreshing, delicious, and the colors are gorgeous.

    A New Year’s Salad: Kohaku Namasu Recipe

    Toshikoshi Soba

    Soba noodles have a special meaning in Japanese culture, as they’re usually eaten as a “happiness” food. While soba can be eaten at any time, it’s particularly popular on special occasions. Toshikoshi soba is intended to be the last food that touches your lips on New Year’s Eve – you can’t get much more “special occasion” than that!

    This soup is made with buckwheat soba noodles, thin-sliced chicken, earthy shiitakes, and vibrant Japanese leeks. It’s a healthy, hearty way to send off the old year and ring in the new one.

    Soba Celebrations for a Happy New Year!

    Matsumae Zoni Soup

    Traditionally all the dishes that make up Osechi are precooked and put into special boxes called jubako ahead of time. Instead of rice, mochi, or pounded rice cakes, are eaten. I love mochi, and it takes center stage in this delicious Osechi soup. Zoni is one of the only dishes served hot at an Osechi meal, which helps it stand out, as does the color of the fresh salmon and roe. Pops of color please the eye and the umami from the dashi and shitake mushroom are utterly satisfying. Zoni is one of my favorite Osechi dishes, and this Matsumae variety is probably my favorite overall.

    Matsumae Zoni Soup

    Kyoto-Style Zoni

    A lot of Osechi foods center around mochi, including this one. I love the taste and texture, and they’re delightful in this dish as well.

    Zoni is worth mentioning twice, as it’s filled with comforting flavors and bright colors. This Kyoto-style zoni uses white miso paste to add some sweetness. You can customize garnishes endlessly with bonito flakes,  fresh greens, and so on at serving.

    Get the Recipe >>

    Kuri Kinton

    One of the most popular dishes in the New Year period is a sweet potato puree with sweetened chestnuts called Kuri Kinton. Chestnuts are a celebrated product of many regions of Japan, but perhaps the most delicious ones come from Tamba in Hyogo Prefecture. There is also a magnificent sweet, made of slightly sweetened mashed chestnut formed into chestnut shapes, that is a specialty of Nakatsugawa in Gifu Prefecture.

    Kuri Kinton

    Kuri Kinton

    Lucy Seligman
    No ratings yet
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    Course Side Dish
    Cuisine Japanese
    Servings 6

    Ingredients
      

    • 2 lbs Japanese sweet potatoes (satsumaimo), peeled and sliced into ½-inch rounds
    • 3/4 cup white sugar, or to taste
    • 1/3 tsp salt
    • 1 tbsp mirin (sweet sake)
    • 1 jar/can sweetened chestnuts in heavy syrup (use at least 6, cut in half or left whole if small)
    • 2 tbsp heavy syrup from the chestnuts, or replace with 1 tablespoon honey and 1 tablespoon water

    Garnish: optional

    • Whole sweetened chestnuts, drained of heavy syrup

    Instructions
     

    • Soak the sliced sweet potatoes in water for at least 30 minutes, changing the water once or twice. Drain. This will release excess starch.
    • Boil the sweet potatoes in a medium-sized saucepan, uncovered, for approximately 15 minutes or until tender. Check for doneness. Can you easily pierce it with a bamboo skewer? Drain. Mash the sweet potato, using either a pestle and mortar or a potato masher. For a very smooth texture, you can also use a food processor or a wooden spatula and fine meshed strainer to mash the sweet potatoes.
    • Return the mashed sweet potato to a clean saucepan, and add in the sugar, salt, mirin, and syrup. Bring the mixture to a boil, stirring and mashing and stirring continually with a wide wooden spoon or long-handled paddle – be careful, as the mixture gets very hot. When it starts to thicken, add in the drained chestnuts. Cook on medium-high heat for approximately 5 minutes, stirring, to combine the mixture thoroughly; it should be thick enough to adhere to the wooden spoon and not fall off, so cook longer if necessary.
    • Serve at room temperature, either in a large bowl or in small individual servings during your Osechi feast. If you have any left-over chestnuts, place a few whole on top as garnish.

    Notes

    This makes a lot of Kuri Kinton! So, if you are expecting a smaller crowd, cut the recipe in half.
    Tried this recipe?Let us know how it was!

     

    Nishime for Osechi

    Nishime is a must when it comes to welcoming the new year! In fact, when it comes to tradition-bound festive holidays in Japan, nothing beats New Year’s, also known as Osechi – a time of family gatherings, gossip, and lots of good food and sake. As such, making nishime is always a part of my Osechi tradition.

    Nishime

    Lucy Seligman
    No ratings yet
    Print Recipe
    Course Side Dish
    Cuisine Japanese
    Servings 4 as a side dish

    Ingredients
      

    • 3-1/4 cups water, plus a little more if needed
    • 3 by 3 inch (8-cm by 8-cm) piece of konbu kelp, wiped with a damp cloth and lightly slashed to replace the flavor
    • 1-1 ½ oz. (30-45g) katsuobushi (dried bonito flakes)
    • 2-1/2 tbsp regular-strength soy sauce, or to taste
    • 2 tbsp white sugar
    • 1 tbsp sake
    • 2 tbsp mirin (sweet sake)
    • 1 tsp salt, or to taste
    • 7 oz (200g) lotus root (renkon), peeled and cut into thick half-moon slices*
    • 3-1/2 oz (100g) gobo (burdock root), peeled and cut diagonally into thin slices*
    • 3 oz (85g) carrots, peeled and cut into thick half-moon slices
    • 4 dried or fresh shiitake mushrooms, stemmed (reconstitute dried ones by soaking in warm water with a dash of sugar for 30 minutes)
    • 1 block (about 7 oz. or 200g) konnyaku (devil’s-tongue jelly), parboiled, cut in half lengthwise, and sliced thickly
    • 1-3/4 oz (50g) snow peas, trimmed and sliced in half diagonally
    • 5-1/4 oz (150g) sato-imo (taro), peeled, halved, rubbed with salt to get rid of sliminess, and washed

    Instructions
     

    • Heat the 3 ¼ cups water with the kelp in a deep saucepan. Just before it boils, remove the kelp and pour in the dried bonito flakes. Boil, stirring, for about three minutes, then strain into a clean deep saucepan. Add the soy sauce, sugar, sake, mirin, and salt.
    • Bring this sauce to a low boil and add the drained lotus root and gobo, and the carrots. Cover and cook over medium-low heat for about 12 minutes or until the vegetables can be easily pierced with a toothpick. Take out and set aside to cool. Add the shiitake mushrooms to the sauce, cook for 12 minutes, then remove. Next cook the konnyaku for 10 minutes; take out. If the sauce has reduced too much, add a little more water. Simmer the snow peas for just 2 minutes, and remove. Finally, cook the drained sato-imo for about 12 minutes (or to your preference), turning once; test softness with a toothpick.
    • To serve, place the vegetables in separate decorative mounds on a serving plate or bowl. Garnish with snow peas and serve at room temperature as a side dish.

    Notes

    *Keep in cold water until ready to use to prevent discoloration.
     
    If you are serving other dishes as part of your Osechi celebration, this dish will serve up to 6 persons as a side dish.
    Tried this recipe?Let us know how it was!

     

    I hope you’ll try these traditional Osechi recipes this year. They’re a beautiful way to recognize how far you’ve come in the old year and focus on health, growth, and prosperity in the coming days. Plus, they’re all healthy and delicious, though you might get tired of mochi by the end of it!

    Let me know how you like them, and if you have your own Osechi traditions! Happy New Year!

  • Japanese Winter Comfort Foods

    Japanese Winter Comfort Foods

    When it comes to winter comfort foods, one-pot dishes, soups and stews are a given – especially in the Japanese culture. Winter is the perfect time to cozy up, enjoy the snowfall, and make some of your favorite Japanese winter comfort food recipes.

    Japanese Winter Comfort Foods

    Get the Recipe >>

    Chanko Nabe is a traditional hot pot dish of stock, vegetables, and meat or seafood cooked together in a single pot. It can, in fact, be just about any form of nabe (one-pot) cooking, but traditionally it is chicken-based. The dish is a classic Japanese comfort food, and is a traditional staple. It’s also a favorite of a sumo wrestler diet!

    Kanto-Style Oden

    oden japanese stew

    Get the Recipe >>

    My version of Kanto-style Oden is slightly unorthodox, as it includes a relatively small amount of processed fish paste products. Nevertheless, Oden is the quintessential Japanese dish for when winter arrives. Oden is another one-pot dish of various savory goodies simmered together. It has been sold at mobile street food stands, also called yatai, since the Edo period. For some Westerners, the flavor of oden can be somewhat of an acquired taste, but once you get used to it, you are likely to find yourself craving this Japanese comfort food the next time the weather turns cold.

    Uosuki

    uosuki fish sukiyaki

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    Sukiyaki is a delicious winter dish often cooked in a nabe or cast iron pot. 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 catch was quickly cut up and added to a nabe of simmering stock that was sweet and salty (amakara); the stock was said to hide the fishy smell.

    Chawan-Mushi: Savory Custard

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    It’s hard to categorize chawan-mushi: it can be classified as a custard, a soup, or both. The hardest part of making chawan-mushi is the cooking time as it will take practice to get it right. It’s not only a matter of steaming until the custard sets, but the steaming time also depends on the type of container used and the amount of bubbles in your custard.

    Chestnut Rice

    Chestnut Rice recipe

    Get the Recipe >>

    Kurigohan (chestnut rice) is another seasonal treat, a beloved favorite during the colder months, and one of my favorites. There are two rice dishes, in fact, that typify the start of colder weather in Japan. One is made using matsutake mushrooms, often called “the truffle of the East”. The other, of course, is chestnut rice, which uses inexpensive ingredients and can be enjoyed and savored almost everywhere.

    Jibuni

    Jibuni duck stew

    Get the Recipe >>

    Jibuni is a special regional recipe of poultry and vegetable stew eaten not only as a seasonal daily dish in Kanazawa but also served on many special occasions. Jibuni is actually one of my favorite Japanese winter comfort dishes!

    Salmon and Vegetable Tonjiru Soup

    Salmon Tonjiru japanese dish

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    Salmon and vegetable Tonjiru soup is a classic hearty umami-flavored miso-based soul-satisfying soup, usually made of pork in the winter. Ton is defined as pork, and jiru meaning soup. Be sure to read over a basic miso soup recipe and then enjoy!

    Tori no Hizikuri

    Tori no Hikizuri japanese recipe

    Get the Recipe >>

    Tori no Hikizuri is a definite comfort food and is usually cooked right at the dining table! I love to serve this when entertaining. Everyone gets a kick out of it being cooked in front of them! It is also an easy recipe, which is always a bonus.

    In Japan, winter comfort foods are a given as food and seasons go hand in hand. After a particularly cold winter day, nothing beats a dinner of delicious Japanese winter foods. Whether you’re new to Japanese cooking or looking to add recipes to your repertoire, these are sure to be some new family favorites!

  • Jibuni: Kanazawa-style simmered duck stew

    Jibuni: Kanazawa-style simmered duck stew

    Kanazawa boasts a special regional cuisine called Kaga no aji. In general the taste is mildly sweet, like most Japanese country cooking. Visually, it is not as sophisticated or ornate as Kyoto’s kaiseki haute cuisine, since it’s based on the food of the samurai – substantial and hearty, with taste, not looks, being paramount.

    Jibuni is one tasty example, a special regional recipe of duck (or chicken) and vegetable stew eaten not only as a seasonal daily dish in Kanazawa but also served on many special occasions. We don’t know the precise origins of jibu, but ni means “to simmer.” Some people say that jibu jibu is the sound the stew makes while cooking. Others believe that the stew was invented by a samurai named Jibu. Since it is one of the few dishes that uses flour as a thickener, many suspect that it has Portuguese origins from the early days of the Edo period (1603-1867).

    Jibuni duck stew

    Jibuni: Kanazawa-style Duck Stew Recipe

    Jibuni is one of my favorite Japanese winter comfort dishes, but please don’t limit yourself to consuming it only during that time of year. Based on the season, there are many variations around. It’s fun to play with the basic recipe, replacing ingredients according to your tastes or what’s available at the market. For example, you can try fresh spinach; dried, reconstituted shiitake mushrooms or other Japanese mushrooms; Japanese parsley (seri); or Japanese leeks (negi).

    My variation of jibuni is based on a recipe from Tsubajin, one of Kanazawa’s oldest (two hundred seventy years plus) and most famous restaurants.

    The ancient castle town of Kanazawa, located on the Japan Sea side of Honshu in Ishikawa Prefecture, was ruled peacefully for over three centuries by one of the country’s richest daimyo families, the Maedas. It retains a rich cultural heritage and old-world charm, and also remains one of the true gourmet meccas of Japan.

    Other Delicacies from Kanazawa

    Many of Kanazawa’s delicacies, such as gori (singing bird fish), come from the Saigawa and the Asanogawa – two large rivers running through the center of town.

    The Omicho Market, which is at least two hundred and fifty years old and is often referred to as “Kanazawa’s Kitchen”, continues to be one of the most notable food markets in Japan. The market is filled with more than two hundred open stalls selling a variety of fresh seafood and local produce, including game and a small, sweet coldwater shrimp called ama-ebi.

    And since Kanazawa produces nearly all of Japan’s gold leaf, it shouldn’t be surprising that a local custom involves drinking green tea, coffee, or sake with edible gold leaf floating on the surface. It remains one of my favorite towns to revisit over and over.

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    Jibuni duck stew

    Jibuni: Kanazawa-style simmered duck stew

    Lucy Seligman
    No ratings yet
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    Servings 4

    Ingredients
      

    • 6 cups dashi fish stock
    • 8 tbsp soy sauce
    • 9-10 tbsp mirin (sweet sake)
    • 4 slices bamboo shoot, 2 inches by 1 inch
    • 4 fresh shiitake mushrooms, stemmed
    • 8 snow peas, trimmed
    • 4 4 Kanazawa-style sudarebu (fresh wheat gluten – may be replaced by broiled tofu or dried wheat gluten) cut into 1-inch squares
    • 4 slices boned & skinless duck breast*, 2 inches by 1 inch each,
    • All-purpose white flour as needed

    Garnish

    • Freshly grated wasabi horseradish

    Instructions
     

    • Heat the dashi stock and season it with the soy sauce and mirin. Boil the vegetables until crisp but tender. Turn down the heat to a high simmer and add in the sudarebu or tofu. Add in the duck (or chicken), which should be generously coated in the flour, at the last moment. This flour coating creates a thicker dashi broth and is a key element to the success and tastiness of this dish. It will take less than three minutes to cook each ingredient.
       
    • To serve, pile the vegetables and duck (or chicken) separately in small mounds in a shallow bowl, pour a little of the remaining sauce over them, and place a dab of wasabi in the center. Serve immediately.

    Notes

    Notes:
    If you’re using tofu, first press some of the water out by putting it between two plates for 10 minutes. Drain.
    You may replaced the duck with boneless, skinless chicken breast.
    Tried this recipe?Let us know how it was!

  • 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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    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!

  • 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:

  • 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 –