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.

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.

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.

This refreshing side dish is quintessentially Okinawan and a nutritious gift from the sea.

These crispy seaweed fritters are a popular dish found throughout Okinawa.

A light refreshing side dish full of traditional Japanese flavors.

Alongside nearly every Japanese meal, you will find a side of tsukemono (pickled things), with every region having its own flavors and varieties. Although it’s hard to pinpoint exactly when tsukemono appeared in Japanese cuisine, it is said that the Edo period brought the emergence of pickling foods in fermented rice bran, known as nukazuke

The deep savory and almost molasses-like flavors of Japanese nori paste—addictive umami bomb in its own right— pair especially well with this popular creamy Middle Eastern dip!

More creamy than chunky, you may be surprised to hear that potato salad is a popular side dish in Japan. Ume Konbu Cha provides salty yet savory springtime flavors to this classic dish.
Almost every Japanese home cooked meal is served with a side of pickled vegetables, known as tsukemono. These springtime flavors include a blend of salty pickled sakura and sweet tangy sushi vinegar.
A simple dish that can be enjoyed on its own or served atop a bowl of hot steamy rice.
Our Premium Milky Oyster Sauce adds a sweet yet flavorful oyster taste to this light and refreshing beef and watercress salad.

These pickled, thinly sliced cucumbers are typically enjoyed during the summer months as a refreshing snack. It's common for households to make their own as it only requires a jar and salt brine. 

Tazukuri (literally “making rice paddy”) are sweet, crispy baby sardines that play an important role inosechi ryōri as they represent wishes for an abundant harvest (sardines were once used as fertilizers for rice fields). 

Ozōni is a clear soup that is enjoyed as part of the Japanese New Year’s meal known asosechi ryōri. Its light delicate flavors are the perfect way to start the New Year!

Garlic and butter add a savory taste to these crispy tofu steaks.

On a busy day, these spicy pork enoki mushroom rolls are a juicy and satisfying side dish or snack that are easy to make in microwave oven.

Yuzu juice adds the prefect citrus splash to this refreshingly sweet sea bream carpaccio sauce.

Tsukudani is a traditional Japanese condiment, in which nori (roasted seaweed) is simmered down into a salty, sweet, umami silken paste and typically dolloped on a bowl of steaming rice. 

Dashi is a type of cooking stock used as a base for soups and other dishes in Japanese cuisine and is surprisingly easy to make.

Try this easy and fun recipe by Fiona Uyema for onigiri filled with umeboshi.

You may be surprised to find out that potato salad is a popular home-cooked dish in Japan. Different than in the west, the Japanese version includes creamy, smooth potatoes mixed with crunchy vegetables. Here we add leftover sobacha (buckwheat tea) from your cup of tea for an additional layer of texture and nutty taste.

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