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.
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.
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.
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.
Ochazuke is a traditional Japanese comfort food which combines two essential Japanese ingredients - rice and tea. The dish is made by pouring hot tea over cooked rice. From this, you can add toppings like salmon, scallions, wasabi, and sesame seeds, or use different types of tea. This recipe has a rich savory flavor from the nutty brown rice tea and the Shiitake Mushroom Furikake. Enjoy as a light meal or snack, or at the end of a meal.
This hiyajiru (literally chilled soup) has a base of ground sesame seeds, miso and Japanese horse mackerel, thinned with dashi stock. A generous helping of cucumbers, freshly cooked udon noodles, and crisp scallions are added for a filling yet refreshing dish. Toss in a few ice cubes just before serving for an extra chill!
Kokuto is a special black sugar from Okinawa, Japan's southernmost tropical island. It's made only from local sugar cane juice which is boiled to create a nutritiously sweet, licorice sugar. Our Kokuto and Black Sesame Jam combines this local sugar with nutty black sesame and is the perfect addition to these Kokuto Butter Cream Cupcakes.
Umeboshi adds a hint of tartness to this umami flavored dish with tender pork and broccoli.
Ishigaki Chili Oil adds the perfect amount sweet and spicy flavors to this easy to make pork dish with minty tasting shiso leaves. It pairs well with alcohol and makes for a great snack.
A light, refreshing cold noodle dish that's perfect for summer. Feel free to use any of your favorite seasonal vegetables!
Yuba adds a smooth buttery taste and texture to this light refreshing noodle bowl.
Traditional Japanese ingredients come together to create a simple yet elegant, umami-filled side dish.
Hiyashi Chuka, which literally means “chilled Chinese”, is a Japanese noodle dish that's perfect for hot summer days. It's typically made with chilled ramen noodles topped with a colorful array of seasonal ingredients finished with a refreshing soy sauce and sesame oil vinaigrette. Feel free to get creative - we made ours with soba noodles topped natto!