Pasta is always a popular choice, whether you’re dining out or dining in. The same goes for Japan, but their pasta dishes have often been adapted to suit native tastes by including Japanese ingredients. And the secret to making things taste Japanese is a little splash of soy sauce, Japan’s ultimate condiment. It’s full of umami, just like the tomato, so you’ll still get that mouthwatering taste. Soy sauce can also be used in Bolognese sauces for a subtle flavour and umami boost. This recipe is a simple linguine dish that makes the most of soy sauce.

You might think that Japanese people often make nigiri (finger) or maki (rolled) sushi at home, but these types of sushi are more often eaten at restaurants or as takeout. The sushi commonly made in the home is chirashi sushi, or scattered sushi. It’s very simple and needs no complicated knife or shaping skills. You simply choose your toppings and lay them over a bed of rice mixed with sushisu vinegar. This vinegar is the key ingredient, as it’s what transforms normal steamed rice into distinctive sushi rice. It’s simple, sensational, and makes all the difference.

Miso is most commonly used to make miso soup, an everyday dish in Japan, but there are many more ways to create delicious dishes with miso. This thick, rich, and satisfying pea soup combines the richness of miso with a British classic; it’s so warming and wholesome that you’ll soon be wondering why you ever made soup without miso. Incorporating miso into your diet will also boost your nutrition: miso is a high energy whole food, packed with friendly bacteria. Remember the old adage about an apple a day? In Japan, it’s a bowl of nourishing miso soup.

Donburi is a quintessential Japanese dish that’s a big household favourite. To make a donburi, take a big bowl of rice – the don – and top with whatever you’re hungry for: juicy pork cutlet for katsu-don, sliced cooked beef for gyu-don, or heaps of just-fried tempura for ten-don. Here, we’ve combined the distinct flavour of sushi rice with avocado and fresh tuna for a simple but special don. The combination of raw tuna with creamy avocado is sensational, while the piquant wasabi sauce simultaneously complements the creaminess of the sauce while cutting through the avocado. This is really worth a try.

Tofu is a staple of Japanese cuisine, eaten by millions every day. It’s a powerhouse of protein and essential nutrients, all in one simple ingredient. This stir-fry is an easy way to cook tofu at home, and a great way to get started if you’ve never tried making tofu dishes before. Once you’ve got the hang of it, you’ll discover that tofu is one of the most versatile ingredients around. Whatever you’re making, there will be a tofu type to fit. But whatever the firmness, one thing won’t change: the great nutritional benefits of tofu.

A light and healthy dish that's perfect for summer. Also a good example of the neba-neba group of foods, neba-neba meaning slippery, sticky or slimy. Try it and see!
A fragrantly simple way to enjoy autumn aubergines with a hint of heat from the chilli.
Cute, colourful and simple, these two delightful versions of sushi will charm any guest at a party.
This elegant starter combines the sharp heat of wasabi and cayenne pepper with the creaminess of avocado and mayonnaise.
A simple, flavoursome version of classic teriyaki sauce, livened up with a kick of chilli and garlic.
This soup may look delicate, but the dashi ensures that it provides a distinctly satisfying flavour.
A traditional Japanese party dish made with a very healthy combination of ingredients.

When making nigirizushi, it is imperative to have all the necessary ingredients to hand before you begin. If you are right handed, the sushi rice should be in a bowl on your right. Besides the toppings, you should also have wasabi to hand, and a bowl of tezu, or vinegared water for dipping hands.

Tezu is essential, because without it, the rice will stick to your hands. Ordinary water will not do either, because this will wash the sushi vinegar off the rice, and affect taste and consistency.

This kind of sushi is somewhat similar to nigirizushi, in that a ball of rice is shaped by hand, and other ingredients placed on top. The difference is that a strip or nori is wrapped around the sushi, to form a wall that prevents the toppings, which are typically various fish roe, from falling off.
The donburi is such a popular dish in Japan that there are restaurants devoted to it. This is one of the most common varieties.
A typical comfort food, with every family in Japan having their own recipe.
Okonomiyaki is a cross between pancake and pizza. "Okonomi" means "as you like". The dish is perhaps so called because it is prepared in different ways in different parts of Japan. This is one of the most popular styles.
This subtle and elegant dish showcases the delicate flavour of a much-loved Japanese staple, tofu.
The thin sushi roll was invented earlier than nigiri-zushi (finger sushi). Experiment with the filling depending on your taste.
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