Main Ingredient(s)
Fish & Seafood

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.

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.

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.
Okonomiyaki is a cross between pancake and pizza. "Okonomi" means "as you like". The dish is perhaps so called becasue it is prepared in different ways in different parts of Japan. Here we outline the main styles, so you can choose which one you like best.
This basic recipe is a classic method for preparing a 'simmered' fish dish
Like nigirizushi, makizushi requires practice to achieve optimum results. You should have all the necessary ingredients, fillings and utensils to hand before you begin. You will need a makisu or bamboo sushi-rolling mat. Here we demonstrate futomaki, or thick rolls, but the process is almost identical for hosomaki, or thin rolls, except that the quantities and fillings differ.
Okonomiyaki is a cross between pancake and pizza. "Okonomi" means "as you like". The dish is perhaps so called becasue it is prepared in different ways in different parts of Japan. This is one of the most popular styles.
Stimulates the appetite with the gentle heat of its nanbanzuke marinade.
A quick and delicious way to use up leftover rice and grilled fish. Perfect for a light summer supper.
This simple, healthy dish can be whipped up for one or for many, in almost no time at all. Tarako is salted cod fish roe - the main ingredient in taramasalata. If you have trouble finding the roe, try substituting some of this popular dish.
Sushi's not just raw fish on rice cas these delicate little parcels prove. Admittedly, they're a little bit fiddly - but well worth the effort!
This deliciously simple, warming and healthy garlic sauce also works well with beef.
Joomla SEO powered by JoomSEF
Page Top
Recipe Search


Cooking ClassesChef's Cooking Tips