EAT-JAPAN Recipes
Japanese Condiments
Sesame Oil / Sesame Products

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 typical comfort food, with every family in Japan having their own recipe.
This classic Japanese dish provides a winning taste combination of sweet aubergine and savoury miso.
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 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 healthy salad combines the warming kick of red chilli with the refreshing crunch of grated daikon, a large, white Japanese radish also known as mooli.
A rice-free take on one of the most relaxed sushi styles. Adaptable to all diets and tastes, this healthy dish is perfect for parties
Serve the tofu on a plate, and garnish with chopped chives
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.
Somewhat similar to chirashizushi, barazushi offers a pleasing variety of delicious taste sensations.
There are many types of okowa in Japan, such as red beans (sekihan) and chestnut okowa, mountain vegetables (sansai) okowa, but you can also make okowa with a variety of ingredients. This recipe is a seasonal okowa with a variety of wild mushrooms and gingko nuts.
This simple yet deeply flavoursome dish is a staple of Buddhist vegetarian cooking. Dip in different sauces for some delicious variety.

This simple sesame sauce can be used with other steamed or boiled beans, too.

This satisfying and nourishing dish is not only tasty, but extremely healthy as well.

Boiled taro potato with two types of miso-based sauce.

Daigaku Imo literally means “University Potatoes”, since this cheap and cheerful snack was so beloved of poor students.

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