EAT-JAPAN Recipes
Japanese Condiments
Cooking Sake

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.

This soup may look delicate, but the dashi ensures that it provides a distinctly satisfying flavour.
The donburi is such a popular dish in Japan that there are restaurants devoted to it. This is one of the most common varieties.
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.
This basic recipe is a classic method for preparing a 'simmered' fish dish
This dish, known as the dish for longevity, comes from Okinawa prefecture at the very south of Japan.
This classic Japanese dish provides a winning taste combination of sweet aubergine and savoury miso.
Rich in B vitamins, which alleviate tiredness by helping the body to convert food into energy.
This makes a sweet tasting vinegar sauce that aids the digestion and cleanses the palate. It should be used with vegetables and salads; it's not recommended for meat or fish. It's particularly well suited to root vegetables such as ginger, lotus root and daikon radish.
This classic sauce is a favourite in Japanese cooking. Enjoy it with broiled or simmered food. Spread over seafood, chicken or vegetables before grilling, adding more sauce just before serving.
Delicate bamboo shoots and fresh mange tout add crunch to this warming dish, with its delicious combination of melt-in-the-mouth pork and hearty miso.
An easy and refreshing alternative to traditional nibbles. Prepare this delicately tangy snack a few days in advance.
The warming goodness of miso gives this wholesome dish a real hearty kick. Perfect comfort food.
The light and simple taste of chicken goes great with this delicious sweet sake sauce.
The uniquely satisfying taste of miso adds depth to a healthy vegatable stir-fry.
Tori-no-Karaage or torikara as it's also known, is one of the most popular snack dishes at an Izakaya (Japanese pub). It also makes a great addition to buffets or picnics.
Genghis Khan, as well as being a barbaric historical figure, is also the name of a delicious lamb dish, supposedly based on Mongolian barbeque - head up to the north island, Hokkaido, to enjoy it at its best or, more realistically, recreate it as kebabs on your own barbeque.
Umeboshi have a sharp sometimes tart taste and are often rather salty. They are exceedingly good for cleansing the palate and stimulating the appetite.
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