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.

Tsukemono (lit. pickled things) can be found on the side of many Japanese meals. This simple yet refreshing recipe combines the crisp taste of daikon (Japanese radish) with the citrus sweetness of yuzu. 

Ochazuke is a traditional Japanese comfort food which combines two essential Japanese ingredients - rice and tea. The dish is made by pouring hot tea over cooked rice. From this, you can add toppings like salmon, scallions, wasabi, and sesame seeds, or use different types of tea. This recipe has a rich savory flavor from the nutty brown rice tea and the Shiitake Mushroom Furikake. Enjoy as a light meal or snack, or at the end of a meal.

This hiyajiru (literally chilled soup) has a base of ground sesame seeds, miso and Japanese horse mackerel, thinned with dashi stock. A generous helping of cucumbers, freshly cooked udon noodles, and crisp scallions are added for a filling yet refreshing dish. Toss in a few ice cubes just before serving for an extra chill!

Ishigaki Chili Oil adds the perfect amount sweet and spicy flavors to this easy to make pork dish with minty tasting shiso leaves. It pairs well with alcohol and makes for a great snack. 

Traditional Japanese ingredients come together to create a simple yet elegant, umami-filled side dish.

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!

RECIPE: Braised New Potatoes with a Sweetened Soy Sauce

Equally as important as the quality of the fish, a good piece of sushi requires expertly made rice. Steamed and flavored with vinegar, sushi rice is the base for many Japanese recipes. 

Chicken skewers covered with a sweet-and-sour sauce and grilled over charcoal, yakitori (焼き鳥) are a popular dish found in Izakayas (Japanese pubs), at festivals and as street food. 
Simple yet delicious. Try this sweet and sour simmered eggplant dish using your extra noddle soup base courtesy of Miwa of Miwa's Japanese Cooking Class.
Ham Carpaccio with Marinated Strawberries and Grapes
Natto Salad

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