EAT-JAPAN Recipes
Main Ingredient(s)
Rice & Noodles
A quick and delicious take on an Italian favourite, enhanced with subtle Japanese flavours.A quick and delicious take on an Italian favourite, enhanced with subtle Japanese flavours.
Cute, colourful and simple, these two delightful versions of sushi will charm any guest at a party.

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 because it is prepared in different ways in different parts of Japan. This is one of the most popular styles.
The thin sushi roll was invented earlier than nigiri-zushi (finger sushi). Experiment with the filling depending on your taste.
Vinegared rice is served in a pocket of abura-age, or sweetened, deep-fried tofu. Inari is the fox god of the Japanese indigenous Shinto religion, and because foxes are traditionally believed to like abura-age, he lends his name to this sushi.
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.
Egg nigirizushi is made using a special kind of rolled Japanese omleette, which is secured to the rice using a strip of nori seaweed.
Rich in B vitamins, which alleviate tiredness by helping the body to convert food into energy.
Chilled Chinese Egg Noodles are a quick, refreshing option – vary the toppings to cater for vegetarian and other diets.
A quick and delicious way to use up leftover rice and grilled fish. Perfect for a light summer supper.
A quick and simple way to enjoy these thick, filling noodles. Experiment by adding toppings until you create your perfect combination.
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.
Japan's take on a European classic, this dish is particularly popular with children. Try substituting the chicken with your favourite meat or vegetables to create your own perfect parcel of food.
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!
Using dashi doesn't always have to mean a soup-based dish, as this thick rolled sushi shows. Experiment with your own fillings to create colourful, flavoursome, healthy finger food.
The warming goodness of miso gives this wholesome dish a real hearty kick. Perfect comfort food.
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