EAT-JAPAN Recipes
Japanese Condiments
Dashi (Soup Stock)
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.
Rich in B vitamins, which alleviate tiredness by helping the body to convert food into energy.
This recipe makes a basic mentsuyu for dipping noodles. Experiment with ratios to find your perfect combination!
This is a wonderful sauce, packed with the goodness of miso, that can be used to accompany vegetables, meat or fish. Try simmering some konnyaku (Devil's Tongue Jelly) in dashi, then coating with miso sauce for a hearty treat.
This smooth and delicious sauce can be enjoyed as it is, but is even better with some crushed, toasted sesame seeds for some extra crunch. It makes a delicious addition to boiled vegetables and fried foods.
This simple yet satisfying dish packs a powerful umami punch, whilst the spring onions and ginger combine to create a light, refreshing taste.
Make the most of seasonal winter leeks with this quick and easy warming dish. You can always try alternative vegetables too.
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.
This is the simplest way to enjoy the taste of buckwheat soba noodles, and is ideal for hot weather.
This recipe offers a deliciously different way to serve tofu, with a satisfying texture and flavour.
Popular in Western Japan, this traditional form of sushi sees sushi rice and other ingredients pressed into a box mould.
The donburi is such a popular dish in Japan that there are restaurants devoted to it. This is one of the most common varieties.
This traditional clear soup is packed with healthy ingredients, such as root vegetables and tofu. This variation is made with vegan dashi stock as is only appropriate for Buddhist temple food.
This version of bean paste, also known as ogura-an, uses the whole bean, skin and all, to make this deliciously sticky and sweet jam-like paste, great for desserts and cakes. For a skinless version, see koshian.
This smooth version of bean paste, made with the skins removed, is perfect for making Japanese style cakes and desserts or just pouring over ice-cream. For a version using the whole bean, see tsubuan.
These sweet little pancake-y treats are fun to make and perfect for a summer party.
Joomla SEO powered by JoomSEF
Page Top
Recipe Search
HYPER JAPAN Christmas Market 2014 Click here to book your ticket SUSHI AWARDS 2014 SAKE EXPERIENCE 2014 Cooking ClassesChef's Cooking Tips