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.
Tonjiru (lit. pork soup) is a warm, comforting miso soup made with slices of pork and root vegetables.
Spinach ohitashi is a simple Japanese side dish that combines flavors from the earth and sea: blanched spinach steeped in katsuobushi (dried flakes of skipjack tuna/bonito) dashi.
Mentsuyu (lit. “noodle broth”) is a commonly used seasoning found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. Made from a collection of some of Japan’s most iconic ingredients, it contains umami-rich ingredients and is a convenient way to increase the depth of flavor in dishes.
Ponzu is a citrus based soy sauce that is tart and with a hint of umami. It is most commonly used as a dipping sauce for everything from tuna steak to hot pots, or to add a splash of flavor to many dishes. It's a staple ingredient in most Japanese pantries.
White dashi combines dashi with other traditional Japanese ingredients, including mirin and soy sauce, to create a versatile and commonly used Japanese condiment.
This refreshing side dish is quintessentially Okinawan and a nutritious gift from the sea.
These crispy seaweed fritters are a popular dish found throughout Okinawa.
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.
A light refreshing side dish full of traditional Japanese flavors.
Alongside nearly every Japanese meal, you will find a side of tsukemono (pickled things), with every region having its own flavors and varieties. Although it’s hard to pinpoint exactly when tsukemono appeared in Japanese cuisine, it is said that the Edo period brought the emergence of pickling foods in fermented rice bran, known as nukazuke.
The deep savory and almost molasses-like flavors of Japanese nori paste—addictive umami bomb in its own right— pair especially well with this popular creamy Middle Eastern dip!
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.
Our yuzu matcha is the perfect balance of earthy, subtly sweet flavors from organic matcha combined with Japan’s beloved citrus fruit: yuzu (柚子). Yuzu is best described as a cross between a tart lemon, a sweet mandarin orange, and a fragrant grapefruit and lends its unique citrus flavors to this yuzu matcha which can be frothed up to make the perfect Japanese latte.