EAT-JAPAN Recipes
Cuisine/Diet
Vegetarian
A fragrantly simple way to enjoy autumn aubergines with a hint of heat from the chilli.
A typical comfort food, with every family in Japan having their own recipe.
This subtle and elegant dish showcases the delicate flavour of a much-loved Japanese staple, tofu.
This classic Japanese dish provides a winning taste combination of sweet aubergine and savoury miso.
Cooked tofu can have a meaty texture, and its mild taste allows the other flavours in the dish to shine. These plump, juicy burgers are a healthy, protein-rich alternative to traditional ingredients.
This simple yet satisfying dish packs a powerful umami punch, whilst the spring onions and ginger combine to create a light, refreshing taste.
Serve the tofu on a plate, and garnish with chopped chives
Bainiku literaly means 'meat of plum'. This sour and salty sauce is made from pickled plum (umeboshi), one of the most popular pickles in Japan.
A variation on the conventional Japanese omelette.
This recipe offers a deliciously different way to serve tofu, with a satisfying texture and flavour.
Although it is a traditional Japanese ingredient, this recipe shows that tofu can be successfully served with Western ingredients.
A simple yet delicious variation on an Italian classic. A great way to try out unfamiliar Japanese mushrooms.

Adults' Bronze Winner sushi by Barry Palmer, from the Original Sushi Competition 2003.

Chair of Judge's prize sushi(New type) by Katherine Dar(age 11), from the Original Sushi Competition 2003.
Adult Gold winner Gunkan Makizushi by Naomi Hattori, from the Original Sushi Competition 2003.
Japan's ultimate grab-and-go meal.
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