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). 

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. 

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!

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.

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.

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.

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.

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.
Try this easy and fun recipe by Fiona Uyema for onigiri filled with umeboshi.

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.

Genmaicha adds an earthy, nutty flavor to shochu in this refreshing cocktail!

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. 

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