These golden brown okara soybean patties provide lots of protein and are a great centerpiece to any meal. They’re easy to make and pair perfectly with your favorite bbq sauce.
This okara soybean protein salad is full of flavor from the sweet, spicy and savory nori paste with yuzu kosho and has a refreshing, healthy base of raw okara, cucumbers, carrots and corn. Makes for a great starter to your next meal!

This light summer dish will sweep you away to the islands of Okinawa with the refreshing taste of papaya, pork and umami rich dashi. If you can’t find green papaya, you can substitute daikon (Japanese radish) instead.

Soda bushi dashi enhances the flavors of fish while creating a delicious yet simple soup base.
Soda bushi dashi adds umami and subtle flavors from the sea to this simple and healthy tomato soup.
Ishiri adds a depth of umami and flavors from the sea to traditional ginger pork cooked in sesame oil.

Simmered tofu is the perfect subtle base for the rich flavors of mentaiko nametake.

Yakiniku, which literally means "grilled meat", is a type of Japanese BBQ. In this recipe, we're marinating boiled eggs in our Spicy Yakiniku sauce, which combines the natural sweetness from sauteed onions, fresh apples, and honey with the salty, umami flavor of pure brewed soy sauce. It's a quick and delicious snack and you can use any of the remaining sauce as a dip for grilled meat/veggies or in a stir fry!

This onion and ginger snack is the perfect treat to enjoy as you picnic under the springtime trees in Japan.
The simple combination of butter, soy sauce and fresh tuna allows for the natural sweet, umami flavors of the sweet soy sauce to shine. This is also a great recipe for when you have leftover sashimi.
Tsukune are juicy, succulent chicken meatballs coated with a sweet and savory sauce and often served on skewers. They’re commonly enjoyed in izakayas alongside a dry beer, shochu or rose wine.

Japanese cuisine often simmers dishes as a simple and nutritious way to make a delicious meal. This nimono recipe will show you how to harness Japanese ingredients to make a savory, umami broth for your next simmered dish!

Nimono means “simmered dish” in Japanese and is a simple dish to cook your favorite vegetables and meats. This recipe recommends using daikon (Japanese radish) or potatoes, as these absorb the umami broth. Eggs are a recommended ingredient for the same reason, with the broth seeping into the egg white and yolk. Each bite will unlock earthy, savory flavors to enjoy!

Chicken thigh is also recommended, as it is the favored type of chicken meat in Japan. It is soft, juicy, and has the right amount of tenderness for the perfect addition to your nimono. Feel free to add the meats and vegetables you have on hand! Japanese cooks love to make nimono at home because it is flexible and can use the ingredients they already have in their kitchen.

The main flavor of a nimono dish stems from the simmering broth. Nimono broth is the foundation of this delicious dish and drives the flavor of all of the ingredients! The broth enhances the flavor of many ingredients and ties all of the flavors together in one umami bite!

For an easy, delicious broth, we recommend using a package of oden soup. Oden soup broth is a favorite secret ingredient for Japanese cooks because all of the flavors needed are already portioned perfectly in the package.

Simply begin cooking your ingredients of choice, pour in water, add the oden soup package, and then simmer. The luscious broth will soak into each ingredient and will nourish you inside and out!

This nimono recipe is the perfect balance of healthy ingredients and rich flavors that will become your comfort food of choice!

Smoky, grilled fish smothered in an umami marinade - try kasuzuke for your next dinner or barbecue!

Kasuzuke is a traditional Japanese dish where fish or meat are marinated in a sake kasu (sake lees) marinade called kasudoko. Sake kasu (sake lees) is the by-product made from creating sake and is an ingredient used in many dishes. It gives many Japanese meat and vegetable dishes a delicious umami depth.

The Junmai Daiginjo Sake Kasu (Lees) powder has a slightly fruity taste and will give your dish the perfect amount of umami flavor. The sake kasu will also bring out the flavors in the dash of sake. Sprinkle the sake kasu into your miso and mirin (Japanese cooking rice wine) mixture for a mouthwatering marinade!

This dish is also enhanced by the miso paste, made from fermented soybeans. Miso is most famous in Japanese miso soup but it is also popularly used in marinades. Miso is salty, savory, and is the perfect paste to soak into the protein of your choice! White miso is recommended for this dish but feel free to use any miso paste available in your local grocery store.

This kauzuke recipe shows you how to make a simple dish that is easy to pop onto the grill at your next gathering or for your next meal. This recipe is flexible enough to use different types of meats or fish and it is your choice!

Simply sprinkle your meat or fish with salt and sake, marinate for up to two days, and then grill to perfection. You can even use an oven to bake this dish if a grill is unavailable!

The resulting dish is full of rich umami flavor with a slightly sweet, charcoal taste. Is it the perfect dish to share during a hot summer barbecue!

Miso soup is one of the most famous Japanese dishes that you have probably tried in Japanese restaurants as an appetizer. But you may be surprised to know that there are many types of miso soups!

Miso paste is made from fermented soybeans and has a salty, savory flavor that is perfect for a nourishing soup. This paste is used in many Japanese dishes but is most famous as the base for miso soup.

Miso paste is able to complement many types of ingredients, making it perfect for soups. Miso soup is popular as an everyday soup in Japan and can be served as an appetizer or meal. The types of miso soups vary and range from hearty to light. You can adjust this delicious miso soup recipe as you wish for a flexible meal!

This kasujiru miso soup recipe is a filling meal that is enjoyed as a cozy winter meal. There are hearty vegetables like carrots, potatoes, mushrooms, and daikon (Japanese radish). Though these wintery vegetables are the typical ingredients, feel free to use any vegetables you have on hand. Fish is a common protein used in kasujiru and you can use salmon or what is available at your local grocery store.

This soup is grounded in its delicious broth, made from miso paste, Junmai Daiginjo Sake Kasu (Lees) Powder, and milk. Sake Kasu is a unique ingredient made from making Japanese sake and its deep umami flavor makes it the perfect ingredient to add as soup bases.

The miso paste and Junmai Daiginjo Sake Kasu (Lees) Powder melt together for the perfect balance of umami and salty flavors, with the milk and butter adding a velvety dimension. The broth is rich, luxurious, and slightly creamy, wrapping all of the ingredients together in one sip!

Japanese cuisine is often praised for its ability to create deep, layered flavors from just a few ingredients. The beauty of the simple approach to Japanese cuisine is easy to appreciate in osuimono!

Osuimono is a clear soup made of classic Japanese ingredients such as katsuobushisoy sauce, and spring onion. Osuimono literally translates to “something you can sip” and is a light soup that will nourish you. You may have tried osuimono at a Japanese restaurant as a delicious appetizer. And with just a few simple ingredients, you also can make an osuimono soup at home!

An important philosophy behind Japanese cuisine is using high-quality ingredients. High-quality ingredients are an important foundation because they will give your dishes a complex flavor. With this cooking philosophy, Japanese chefs are able to create masterful dishes with a few simple ingredients.

Drawing on this Japanese cooking philosophy, this osuimono recipe leans on just a few contents so using high-quality ingredients is the key for maximum flavor. We recommend investing in a high-quality katsuobushi, as it is an important base for many Japanese soups. This katsuobushi is made from dried skipjack tuna that is carefully smoked, fermented, and shaved into thin, savory flakes.

We also recommend investing in a high-quality soy sauce to craft this soothing soup. Though soy sauce can be found in many grocery stores, there is truly no comparison to soy sauce that is formulated by Japanese master brewers.

Combine these premium ingredients with water, salt, and negi (spring onion) to create a foundational osuimono clear soup! Feel free to add other ingredients like vegetables or tofu for a heartier meal to enjoy. You can even swap out the salt and soy sauce with miso to create a mouth-watering, umami miso soup!

For a fresh burst of flavor, many Japanese people will reach for tsukemono as a trusty side dish!

Tsukemono are Japanese pickles and are typically made from salt or brine. These delicious pickles are a favorite side dish because of their bright flavor and bold taste. This recipe will show you how to make these delicious pickles with just a few ingredients!

Japanese people use tsukemono pickles in many ways, from a rice topping, to a side dish, or even as a spread for bread and crackers. Tsukemono can also be great to munch on when transitioning between dishes. Its crisp flavor and texture are a wonderful way to cleanse your palate and start fresh!  

These Japanese pickles are easy to make and are flexible with the vegetables you have on hand. You can also use more parts of the vegetables, making it the perfect side dish to make use of every bit. You can also use leftover vegetables that you want to preserve and not waste! This recipe suggests using turnip and turnip leaves but gives the option to use many types of vegetables that you might have in your kitchen.

This tsukemono recipe relies on salt as the main method to pickle the vegetables. It also uses key ingredients from the Nebaneba Wasabi Konbu. “Neba neba” is a term used in Japanese to mean sticky and perfectly describes the unique texture you will produce with these ingredients. The konbu (Japanese for kelp) will give you the deep umami flavor and the wasabi will pack a burst of sharp flavor. You can also use soy sauce to enhance the salty and savory flavors.

Feel free to add in other flavors and ingredients you enjoy, as these main ingredients will easily complement many additions!

“If only all smoked tofu could be this good! This Okinawa smoked tofu can be used for just about anything - as a salad topping, or as a substitute for meat in sandwiches and stir fries. The taste reminds me of a delicious tsuyu broth!”- Pickled Plum
The consumption of animal products was banned in Japan for 1200 years, so there's a rich culinary tradition of plant-based meat substitutes. Ganmodoki literally means "imitation goose" in Japanese, and it's thought to have gotten its name from early versions of this dish having a similar texture to goose meat. These days, it's typically made with tofu loaded up with various ingredients, and I love packing it full of color, texture, and flavor so that each bite is a little different from the next. Of course, saying it tastes like goose meat is a stretch, but it's meaty and packed with umami, making it a satisfying source of protein, regardless of your dietary preferences. 
This easy chicken can be marinated ahead of time, allowing you to pan-fry and serve it in a matter of minutes. Using mayonnaise in a marinade might sound odd at first, but it works well without being cloying. After being pan-fried, the mayonnaise loses its creaminess, reverting to oil and egg proteins, which helps to keep the chicken moist while giving the shichimi togarashi a surface to adhere to. 
This soup made with kabocha pumpkin is ridiculously simple to make. Yet, by browning the onions and miso, you're able to impart a ton of complexity to the flavor, which makes it taste as though it's been simmering for hours. 

If you grew up in a household with a Japanese mom (or grandma), you've more than likely heard the word "mottainai" being uttered. It translates roughly to "what a waste," but for most Japanese people, it's more than just a word; it's a way of life. 

While the Shinise No Dashi packs make delicious dashi, the contents of the packets are loaded with dried fish and kelp that end up going to waste after you make the s

Nori isn't just for sushi; it makes for a delicious crispy snack as well. By laminating two sheets of nori together using a savory-sweet combination of soy sauce and mirin, you can not only season the nori, it also turns it into a more substantial snack. To give it a spicy kick, try mixing in a little yuzu gosho into the sauce. 
Making popcorn from scratch is easy and delicious and tossing it with finely minced shio konbu takes it to the next level. Drizzling the popcorn with butter helps the shio konbu stick to the popcorn while imbuing a cheesy flavor, but if you're looking to cut back on the fat, you can skip it. 
Shio konbu is loaded with amino acids that bring out the umami and sweetness in good tomatoes. Tossed with a little olive oil and a pinch of salt and you have an easy delicious side dish in a matter of seconds. 

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