Recipes

A great way to enjoy summer vegetables, this recipe combines dashi, soy sauce and mirin to create an umami rich sauce for dipping that will also enhance the flavors of the vegetables over time. Feel free to use any fresh seasonal vegetables you have available!

Tsukudani are foods that are simmered in sweet and savory sauce, typically including soy sauce and mirin. Konbu tsukudani is one of the most popular kinds of tsukudani and is a great way to use the leftover konbu from making dashi. Can be enjoyed as is or as a topping for rice.

Mentsuyu (lit. “noodle broth”) is a commonly used sauce found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. It’s a great condiment to always have on hand in your pantry.

Shabu shabu, an onomatopoeia for “swish swish”, is a Japanese communal hotpot dish of thinly sliced meat and vegetables boiled in dashi soup and served hot as the items cook. It’s a fun way to enjoy a meal with family and friends.

Poke bowls combine diced sashimi (raw fish) served over a bowl of rice with seasonal fruits and/or vegetables to create a light, refreshing dish.

Oyakodon (lit. parent-and-child rice bowl) is a popular type of donburi (rice bowl). The chicken (parent) and egg (child) are simmered in dashi and soy sauce then served on top of a hot bowl of rice.

Onigiri (rice balls) are the ultimate quick meal or snack while on the go in Japan and come with an infinite variety of flavors and fillings. 

Nothing brings comfort and warmth like this simple rice soup flavored with dashi and soy sauce.

This takikomi gohan (mixed rice) combines traditional Japanese flavors with seasonal vegetables to create a simple yet flavorful dish.

Japanese curry (karē or カレー), which is more sweet than spicy, is the quintessential comfort food in Japan. This curry recipe is an easy way to reuse any leftover curry sauce to create a delicious and soothing udon noodle dish. 

Tonjiru (lit. pork soup) is a warm, comforting miso soup made with slices of pork and root vegetables.

Spinach ohitashi is a simple Japanese side dish that combines flavors from the earth and sea: blanched spinach steeped in katsuobushi (dried flakes of skipjack tuna/bonito) dashi.

Mentsuyu (lit. “noodle broth”) is a commonly used seasoning found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. Made from a collection of some of Japan’s most iconic ingredients, it contains umami-rich ingredients and is a convenient way to increase the depth of flavor in dishes.

Ponzu is a citrus based soy sauce that is tart and with a hint of umami. It is most commonly used as a dipping sauce for everything from tuna steak to hot pots, or to add a splash of flavor to many dishes. It's a staple ingredient in most Japanese pantries.  

White dashi combines dashi with other traditional Japanese ingredients, including mirin and soy sauce, to create a versatile and commonly used Japanese condiment.