Recipes
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.
Nanakusa Gayu (seven herb rice porridge) is traditionally enjoyed on January 7 in Japan as a way tosoothe the body and calm the stomach after all the holiday indulgences from the New Year’s celebrations.
Pork Shogayaki (shoga means ginger and yaki means grill) is a popular dish in Japan of thinly sliced pork cooked in ginger, soy sauce, sake and mirin. The addition of chili oil adds a spicy accent and extra flavor.
This easy to make steamed pork dish is light, satisfying and delicious!
Japanese red vinegar lends a bright acidity to this savory garlic and red pepper seafood dish. Enjoy with toasted french bread to dip into the extra seasoned oil, or save the sauce to mix with pasta after.
Donburi is a simple homestyle Japanese dish of savory toppings served on a bowl of rice (don refers to the bowl the dish is served in). We combine soft, silky tofu with vegetables to keep ours light and healthy, and add a multi-purpose Japanse sauce known as mentsuyu with a dash of chili oil for some spice.
Chanpuru is a traditional stir fry dish from Okinawa, Japan’s southernmost tropical islands. This variation includes somen noodles, green cabbage and sliced pork belly for a quick and comforting meal. Feel free to substitute your favorite vegetables.
Yaki udon is Japanese stir-fry noodle dish typically including meat and vegetables. We've created a vegan-friendly version with green tea leaves added to the sauce for an earthy, delicate sweetness. You can also add your favorite protein topping if desired.
This chushu pork belly is braised in a sweet and savory sauce that includes a nutty, caramel-like flavor from the addition of houjicha (roasted green tea). Soft, juicy and tender, the leftovers can also be used in ramen, fried rice or sandwiches.
Umeboshi adds a hint of tartness to this umami flavored dish with tender pork and broccoli.