Yosenabe is a comforting Japanese hot pot that will warm your body and soul.
Sansho lends its citrus spice to this umami filled dish of sweet, salty, and spicy beef.
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.
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.
Local Okinawan Fu adds the perfect chewy texture to this iconic Okinawan chanpuru stir fry. Since chanpuru means “something mixed”, you can use any of your favorite proteins and vegetables. The flavors deepen over time so be sure to make extra to enjoy in a bento the next day.
Tencha, the leaves ground to make matcha, has a distinctive shape - small, dark green flakes (almost like flakes of seaweed) - and adds the familiar earthy tones of green tea to this pasta dish.
Thinly sliced beef is traditionally used for the recipe, but I'm using beef mince as I love the way it absorbs the sweet and savoury flavours of the sauce. I loved cooking this recipe when I lived in Japan as it reminded me a little of an Irish stew.
Eat goto udon like a local!Jigokudaki (lit. “hell boiling”) is a simple hot pot which allows you toenjoy a communal meal with family and friends. For best results, use a clay pot ordonabe to cook and serve the noodles.
