Recipes

Takikomi gohan combines quintessential Japanese flavors with seasonal vegetables and protein to create a comforting seasoned rice dish.
Our Premium Milky Oyster Sauce adds a unique twist to this Italian classic pasta recipe.
Our Premium Milk Oyster Sauce is the perfect addition to this simple grilled vegetable and chicken thigh stir fry.

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.

The perfect combination of flavours in the salmon and the sweet teriyaki sauce make this an all-time favourite in households across the world and on menus in both Asian and non-Asian restaurants.

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.

Yuzu adds the perfect amount of refreshing citrus flavor to this delicious yellowtail soba noodle bowl. 

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. 

Chirashizushi (literally “scattered sushi”) is served for special occasions in Japan including New Year’s. It’s made from a bed of sushi rice adorned with a variety of toppings such as egg, fresh vegetables and seafood/sashimi. This recipe includes kinshi tamago (shredded egg crepes) and kinpira gobo (braised carrot & burdock root), but you can also add steamed renkon (lotus root), steamed green beans, cooked shrimp, nori (seaweed) and pickle ginger as pictured, or any of your favorite seasonal vegetables and protein.

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. 

Saba (mackerel) is a very popular fish is Japanese cuisine. It has a light texture, is full of healthy omega-3 fatty acid and the skin has a crispy texture when fried. This dish balances the umami fish flavors with a tomato based ketchup soy sauce.

This easy to make steamed pork dish is light, satisfying and delicious!

A simple and addictive sweet and spicy fried rice! 

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.

Mabo Dofu is the Japanese take on the traditional Mapo Tofu Chinese dish from Sichuan province. Traditionally, the recipe is made with tofu, ground meat, doubanjiang (fermented bean paste), and Sichuan peppercorns and chilis. The Japanese version tends to be less spicy yet just as flavorful. We've also substituted eggplant for tofu for a unique twist!

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.

This is a simple ramen recipe filled with flavour to make at home. You can easily add your own twist and don’t be afraid to slurp while eating it! The Japanese believe it makes the food taste nicer and shows the chef that you are enjoying the food.

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.

This simple dish allows for the individual flavors of each ingredient, including the citrus yuzu, to shine!
Takana adds a peppery taste and dash of color to this fried rice. For an added crunch, let the rice sit without stirring after step 5 so that it develops a golden, crispy crust on the bottom. The flavors will deepen when enjoyed as leftovers the next day.

Umeboshi adds a hint of tartness to this umami flavored dish with tender pork and broccoli. 

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