Japan is one of the best countries for food, not just in Asia, but in the world. The fact that Japan trails only France in the number of Michelin stars speaks for itself.
WHAT IS TRADITIONAL JAPANESE FOOD?
Traditional Japanese food or washoku is characterized by its sense of balance, aesthetics, and the seasonality and freshness of its ingredients. Different dishes are served depending on the season. Rice is a staple dish in Japanese cuisine, and to a lesser extent, so are noodle dishes like soba and udon.
Like many countries in Asia, rice is combined with one or two main dishes to go with a number of side dishes that typically include miso soup and tsukemono (Japanese preserved vegetables). The phrase ichiju-sansai – meaning “one soup, three sides” – describes the makeup of a typical Japanese meal.
When Buddhism became the official religion in Japan during the Kofun period, the consumption of meat became limited. This led to a minimal use of spices in Japanese cooking and an increase in the use of fish and other types of seafood as the main source of protein in Japanese cuisine.
In the 9th century, grilled and raw fish were widely consumed throughout Japan and a new way of preserving fish was invented. This Japanese method of preserving raw fish by fermenting it in boiled rice is recognized as the earliest form of sushi.
Only when Japan started opening up to the west in the mid to late 19th century did meat find its way back into the Japanese diet. This gave rise to the popular Japanese meat dishes of today like tonkatsu, wagyu, and yakiniku.
Historically, traditional Japanese cuisine was influenced by Chinese cuisine but modern Japanese food culture has been influenced by western cuisines as well. You can see (and taste) this western influence in dishes like Japanese curry, spaghetti, pizza, and hamburgers.
Sushi
Sushi is the most famous Japanese dish and the first thing people think of when they think of Japanese cuisine. For sushi connoisseurs, it’s more than just food. It’s an art form.
Sushi refers to a family of artfully presented dishes made with vinegared sushi rice and a variety of ingredients, mostly raw fish and other types of seafood. It can be made with any type of fresh raw fish, some of the most popular being maguro (tuna), shake (salmon), hamachi (yellowtail), saba (mackerel), and unagi (freshwater eel).
Sushi is commonly eaten with pickled ginger and dipped in soy sauce mixed with wasabi.
Sushi was invented in Japan as a way of preserving raw fish by storing it in fermented rice. This early type of sushi is known as narezushi and can still be enjoyed in Japan today.
Pictured below is kabura zushi, a more modern type of narezushi associated with Kanazawa. It’s a Kanazawa food specialty made with salted buri (Japanese amberjack or yellowtail) sandwiched between pieces of pickled turnip.
More common types of sushi in Japan include maki sushi, nigiri sushi, chirashizushi, and inari sushi. Non-Japanese people are probably most familiar with nigiri sushi and maki sushi.
Nigiri sushi refers to oblong-shaped rice balls topped with a sliver of fish and other types of seafood, while maki sushi is the type of sushi commonly referred to as “sushi rolls”. You can see examples of both in the picture above.
Sashimi
Sashimi refers to thinly sliced raw fish or seafood. It can even refer to different types of raw meat. It’s basically sushi minus the vinegared rice. Like sushi, it’s usually eaten with soy sauce mixed with wasabi.
Ramen
Like sushi, ramen is a Japanese food favorite and one of the best dishes you can eat in Japan. It refers to a noodle soup made with four basic components – broth, tare (seasoning), wheat noodles, and toppings.
Tare (or kaeshi) is the salty concentrated essence placed at the bottom of every ramen bowl. Together with the broth, it’s what determines the style of the ramen, of which there are four main types – shoyu, miso, shio, and tonkotsu. The noodles and toppings enhance the experience but the true star of this beloved Japanese dish is the seasoned broth.
It’s important to understand that even with the four recognized styles of ramen, limitless variations exist within each style. Every bowl of ramen falls into one of the four basic types but the variations within each style are immense. And we aren’t even talking about the type of noodles or combination of toppings yet!
So vast are the possibilities with ramen that a large number of varieties have been established throughout the different regions of Japan. You can write an entire Japanese food guide on ramen alone.
Pictured below is a bowl of miso ramen from Ramen Alley in Sapporo. It’s made by mixing miso (soybean paste) with oily chicken or fish broth to create a heavy and hearty soup suitable for Hokkaido’s harsh winters. It’s one of the best Japanese dishes to look for when you visit Sapporo.
Toppings between restaurants vary but miso ramen is usually topped with a variety of ingredients like chashu (thinly sliced braised pork belly), nori (seaweed), ground pork, leeks, scallions, bean sprouts, and a ramen egg.
Personally, my favorite type of ramen in Japan is Fukuoka’s Hakata ramen. Also known as tonkotsu ramen, it’s made by boiling pork bones, fat, and collagen over high heat for anywhere between 12-20 hours. This long boiling process breaks down the marrow, causing it to ooze out and create a rich and milky broth.
Hakata ramen is often made with thin wheat noodles and usually topped with scallions, wood ear mushrooms, chashu pork, and a ramen egg. It’s creamy and delicious and one of the best Japanese dishes you can have when you visit Fukuoka.
Another variation of ramen you might want to try in Japan is tsukemen. Tsukemen refers to any style of ramen where the broth and noodles are served separately. This is to ensure that the noodles stay firm throughout your meal.
To eat, you dip the noodles into the soup. Tsukemen broth is more intensely flavored than typical ramen broth to make sure the noodles are coated with as much flavor as possible.
Pictured below was one of the most delicious and interesting bowls of ramen I’ve ever had in Japan. It’s a type of tsukemen made with motsu or offal. You can check out our Kyoto food guide for more details.
It’s funny, I went on this Kyoto foodie night tour later that day and my guide was surprised when I told him I had this motsu tsukemen for lunch. Coincidentally, it’s his favorite bowl of ramen in Japan.
Tempura
Tempura is a traditional Japanese cooking method that involves deep-frying seafood or vegetables coated in a light batter made with cold water and soft cake flour. The tempura batter is lightly mixed and kept cold with lumps to create a crisp and fluffy texture when fried.
Most tempura is cooked for just a few seconds before being served with grated daikon radish and a dipping sauce, most often tentsuyu which is made with dashi (soup stock), mirin (rice wine), and shoyu (soy sauce). Alternatively, it can be sprinkled with sea salt or mixtures of powdered green tea, salt, and yuzu before eating.
Different types of fish, seafood, and vegetables are used to make tempura in Japan though ebi (shrimp) is the most popular.
Unagi
Unagi is a freshwater eel. It isn’t to be confused with anago which is saltwater or conger eel.
To prepare unagi, the eel is cut open and its head and bones are removed. The meat is then skewered and broiled before being slowly grilled over charcoal while being basted with a kabayaki sauce (sweet soy sauce).
Grilled unagi is commonly served as sushi in Japan, or over a bed of rice in a dish called unagi donburi or unadon for short.
One of the best unagi dishes you can eat in Japan is hitsumabushi. It refers to a Nagoya specialty of grilled unagi over rice that’s eaten in three stages.
Unagi is served in a bowl over rice with yakumi (condiments) and dashi as a side dish. The first stage involves eating the eel over rice as is.
After you’ve had a few bites, you then mix the yakumi into your bowl in the second stage. The type of yakumi varies between restaurants but they typically include ingredients like wasabi, pickled vegetables, nori (seaweed), and green onions.
When you’re down to your last few bites, you pour the dashi (sometimes tea) into your bowl and finish the rest. It’s a fun way of eating unagi in Japan that isn’t as common as unadon or unagi sushi.
No matter how it’s served, unagi is one of my favorite traditional Japanese foods. Smokey and savory-sweet with great texture, it’s something you need to have when you visit Japan.
Wagyu
The term wagyu refers to any of the four Japanese breeds of cattle – namely Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn.
Any beef produced from these four breeds of cattle is known as wagyu, However, not all types of wagyu are equal. The most desired wagyu comes from Japanese cattle that’s genetically predisposed to intense marbling, like the Tajima strain of cattle raised in Hyogo. You’ve probably heard of it as Kobe Beef.
Wagyu in Japan is branded according to where it was raised, so Kobe Beef means it came from Kobe, Aso Beef means it came from Aso, and so on and so forth.
Kobe is the most famous but other top wagyu brands in Japan include Matsusaka, Saga, Ohmi, and Hida. Try any of these wagyu brands and you’ll never think of beef in the same way again. They’re so incredibly tender they practically dissolve in your mouth.
Pictured below are the most tender slices of Kobe Beef yakiniku at Tsurugyu, one of the best restaurants in Osaka.
Kushiyaki / Yakitori
Many non-Japanese have probably heard of the term “yakitori”, but not “kushiyaki”. Both refer to skewers of grilled meat popular at izakayas or informal Japanese gastropubs. Like oden, it’s one of the most popular bar foods in Japan.
Strictly speaking, yakitori refers specifically to skewered and charcoal-grilled chicken, though it’s often used to describe skewered meat in general, both poultry and non-poultry.
The proper blanket term to describe all types of skewered grilled meat in Japan is kushiyaki. Different types of meat and vegetables are skewered on bamboo or metal sticks before being grilled over charcoal and seasoned with a tare sauce. It’s one of the best Japanese dishes you can have with beer.
Takoyaki
Takoyaki is an Osaka food favorite. It refers to a ball-shaped snack made from wheat flour batter filled with minced or diced octopus, tempura scraps, pickled ginger, and green onions. It’s usually topped with a sweet and savory takoyaki sauce, Japanese mayo, green laver, and bonito fish flakes.
Like okonomiyaki, takoyaki is one of the best dishes you can have when you visit Osaka.
Okonomiyaki
Okonomiyaki refers to a Japanese sweet-savory pancake dish made with a batter of flour, eggs, dashi, and shredded cabbage mixed with ingredients like pork belly, vegetables, shrimp, squid, and other seafood.
The batter and fillings are pan-fried on both sides then finished with a variety of toppings like a sweet and savory brown sauce, Japanese mayo, dried seaweed, and bonito fish flakes.
Okonomiyaki is one of the most popular Japanese foods. It’s widely available throughout Japan but it’s most closely associated with Osaka and Hiroshima. Pictured below is an Osaka version of okonomiyaki.
This is what a Hiroshima-style okonomiyaki looks like. Both versions use similar ingredients but they differ in how they’re prepared.
In Osaka, the fillings are mixed into the batter before being cooked on the grill. In Hiroshima, the ingredients are layered one at a time instead of being mixed together.
Like in Osaka, okonomiyaki is a quintessential Hiroshima food and something you need to try when you visit Hiroshima.
Miso Soup
Miso soup is a traditional Japanese soup made with dashi, miso paste, and any number of optional ingredients like vegetables, tofu, abura-age (deep-fried tofu pouches), fish, and seafood. It’s a Japanese food staple that’s served with many set meals in Japan.
Personally, miso soup is my favorite dish to eat at the end of a Japanese meal. I prefer it over anything, even dessert. Not only is it delicious, but it’s good for you as well. It’s made with fermented soybeans which is considered a type of health food in Japan.
Kaisendon
Kaisen is the Japanese word for “seafood” while donburi translates to “rice bowl”, so kaisendon literally means “seafood rice bowl”. It refers to a family of Japanese dishes made with raw fish and seafood sashimi topped with unseasoned white rice.
Kaisendon isn’t to be confused with a similar-looking dish called chirashizushi. At first glance, both dishes look the same but chirashi is topped over vinegared sushi rice while kaisendon is made with plain steamed rice.
You can find kaisendon at markets and restaurants in Japan that offer fresh fish and seafood. I had this overflowing bowl at Takinami Shokudo in Hokkaido.
Anago Meshi
Anago meshi is a very similar dish to unagi donburi, but instead of freshwater eel, it’s made with anago which is saltwater or conger eel.
Compared to unagi, anago is softer in texture and glazed with a sauce that isn’t as sweet as kabayaki sauce. It’s more subtle in flavor and not quite as oily.
Anago is often used as an ingredient for sushi but anago meshi is considered a specialty dish of Hiroshima prefecture.
Zuke
Zuke refers to an old Japanese method of preserving raw fish by soaking fish fillets in a soy sauce mixture. It was a technique long forgotten since the onset of refrigeration but has seen a resurgence in recent decades as a method of food preparation in Japan.
Today, thinly sliced fillets of raw fish are marinated in the zuke method not for preservation, but for flavor. We had this delicious bowl of maguro and shake zuke (tuna and salmon) at a restaurant in Nagasaki.
Tako Tamago
Tako tamago refers to these glazed baby octopuses stuffed with whole quail eggs. They’re skewered on sticks and commonly sold as street food in Japan.
Tako tamago seems to have originated at Nishiki Market in Kyoto but you can find them at similar food markets throughout the Kansai region. This picture was taken at Kuromon Ichiba Market in Osaka.
Fukagawa Meshi
Fukagawa meshi refers to a Tokyo food specialty of clam and long onion cooked in miso then topped over rice. It’s named after the area in Tokyo where it was invented – Fukagawa.
During Japan’s Edo period, Fukagawa was a fishing town and the people who lived there earned a living by catching fish, gathering clams, or harvesting laver. This dish was invented during that time and is still enjoyed to this day.
Fugu
Fugu is the Japanese word for pufferfish. It’s a highly toxic fish containing a powerful neurotoxin about 1,200 times stronger than cyanide.
So dangerous is this fish that the preparation of fugu in Japan is strictly controlled by law. Only qualified chefs with three or more years of rigorous training are allowed to prepare the fish. Even then, it’s said that it takes a minimum of ten years of apprenticeship to be a proper fugu chef in Japan.
Fugu can be prepared a number of ways but it’s most usually served as sushi or sashimi or in a winter hot pot dish known as fugu chirinabe. It’s said that the liver is the tastiest part, but it also happens to be the most poisonous so serving liver in Japanese restaurants has been banned since 1984.
We tried fugu at Zuboraya, one of the most recognizable but touristy restaurants in Osaka. If you’re serious about trying the best fugu in Japan, then it’s best to make a trip to Yamaguchi.
The city of Shimonoseki in Yamaguchi is the largest harvester of pufferfish in Japan and is nicknamed the country’s “Fugu Capital”.
Crab
Japan’s love for crab is legendary. Crab consumption in Japan ranks among the highest in the world and their love for it reaches fever pitch in winter.
Typically eaten in the colder months, crab is the quintessential winter dish in Japan. You can find crab throughout Japan but one of the best places to have it is in Hokkaido.
We were in Sapporo for the Sapporo Snow Festival and Nijo Market and Sankaku Market in Otaru were practically drowning in several types of crab – king, snow, hairy, and thorny.
Hokkaido may be home to some of the best crab in Japan but northern Hyogo is a haven for crabs as well. It’s home to the prized Matsuba Crab, a term given to male snow crabs caught from the Sea of Japan.
What sets Matsuba Crab apart from other snow crabs in Japan is the plankton-rich environment where it lives. This results in crabmeat loaded with flavor.
So prized is Matsuba Crab in Japan that the Japanese make trips to Tottori, northern Kyoto, and northern Hyogo in winter just to feast on this delectable crustacean.
In Kinoaski Onsen are many vendors and restaurants offering Matsuba Crab. I tried it at a minshuku called Nashikisou and it was one of the best crabs I’ve ever tasted in my life, even better than the crabs in Hokkaido.
Oysters
Like okonomiyaki and anago meshi, oysters are a Japanese food specialty in Hiroshima. They’ve been cultivated in Hiroshima Bay for almost 500 years with the region accounting for over two-thirds of oyster production in Japan.
Hiroshima oysters are fairly large, about the size of an infant’s fist. They’re at their most plump in January and February and from March till April.
Although they can be eaten raw, oysters in Hiroshima are more often served cooked – either grilled, steamed, deep-fried, smoked, or pan-fried.
You can enjoy an oyster set like this at one of the many Japanese restaurants on Miyajima Island. It came with deep-fried breaded oysters, grilled oysters, smoked oysters, oyster miso soup, pickled oysters, and kaki meshi. Kaki meshi is a dish of oysters cooked in soy sauce and topped with rice steamed in oyster broth.
Gyoza
Gyoza refers to Japanese dumplings filled with ground meat and vegetables wrapped in a thin sheet of dough. They’re originally from China but they’ve become very popular in Japan as well.
Gyoza is typically filled with ground pork, chives, garlic, ginger, sesame oil, and other ingredients. They’re usually pan-fried but they can be served steamed or deep-fried as well, either on their own or as a side dish to more substantial dishes like ramen.
Karaage
Karaage is a Japanese cooking method that involves deep frying meat, poultry, or seafood in oil. Chicken karaage is most common though other types of meat and fish are also used.
Karaage is similar to tempura except the ingredients are marinated before being coated in heavier wheat flour, potato, or corn starch. This results in a thicker, crunchier coating.
Japanese Curry
Curry rice is hugely popular in Japan. It was introduced to Japan by the British during the Meiji period but it wasn’t until the late 1960s that it exploded in popularity when it became widely available at supermarkets and Japanese restaurants.
Today, Japanese curry rice is considered by many to be a national dish of Japan. It’s available throughout the country and commonly served over rice, over udon, and in savory Japanese pastries.
A Japanese curry meal typically consists of curry sauce, rice, and different types of meat and vegetables like carrots, onions, and potatoes. Pork, beef, and chicken curry are the most common though it can be made with other meats as well.
Pictured below is a less common horse meat katsu curry (deep-fried breaded cutlet) from Kumamoto.
Korokke
Korokke is the Japanese term for croquette. It’s a breaded deep-fried patty containing meat, seafood, or vegetables mixed with mashed potato or white sauce. The patty is rolled in wheat flour, eggs, and then panko breadcrumbs before being deep-fried to a golden brown.
Korokke is widely available anywhere in Japan, even groceries and convenience stores. These delicious crab and octopus croquettes are at a popular stand in Yufuin.
Yakiniku
Yakiniku technically isn’t a dish, but a Japanese style of cooking meat and vegetables on small tabletop grills. Raw meats and vegetables are brought to the table so diners can grill the food themselves.
The meats and vegetables are usually served with a tare made with any number of ingredients like soy sauce, sake, mirin, sugar, garlic, fruit juice, and sesame.
It’s interesting to note that although yakiniku is a Japanese culinary term, this style of cooking is widely considered to have Korean roots. It became widespread in Japan after WWII and is believed to be a variant of Korean bulgogi or galbi which was modified to suit Japanese tastes.
This may explain why some yakiniku restaurants in Japan serve Korean dishes like kimchi as well. I noticed this at yakiniku restaurants in Sapporo and Fukuoka.
If you’ve been to Sapporo, then you may recognize jingisukan as a specific type of yakiniku. It’s native to Hokkaido and entails the grilling of mutton or lamb meat over a convex metal skillet.
Miso Katsu
Miso katsu refers to a Nagoya specialty dish of pork tonkatsu served with a thick sauce made with Hatcho miso. It’s perhaps the one dish that best represents Nagoya meshi or Nagoya cuisine.
Tonkatsu refers to a breaded and deep-fried pork cutlet dish that’s very popular in Japan. It’s made with a 2-3 cm slice of pork loin or tenderloin coated with panko bread crumbs and deep-fried in oil. It’s typically served with rice, a savory-sweet tonkatsu sauce, shredded cabbage, and pickled vegetables.
Miso katsu is a Nagoya version of tonkatsu. The pork cutlet is exactly the same but what makes the dish different is the sauce.
Instead of being served with regular tonkatsu sauce made with the usual ingredients like soy sauce, ketchup, and Worcestershire sauce, the main ingredient in miso katsu sauce is Hatcho miso bean paste.
Hatcho miso is the most famous type of mame or red miso in Japan. Loaded with umami and touted to have many health benefits, it’s this red miso bean paste that gives Nagoya cuisine its distinctive flavor.
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Steamed Edamame
Simple, steamed edamame is an amazing snack
that is nutritious and comes together really quickly.
The little soybeans are endlessly poppable and are fun.
https://www.delish.com/cooking/recipe/steamed-edamame
Miso Soup
Miso soup is one of those rare things that is super comforting
while also being quite light.
It's why so many of us love it as the start of a meal
or as a way to warm up on a cold day.
https://www.delish.com/cooking/recipe/easy-miso-soup
Yakitori (Grilled Chicken Skewers)
Yakitori (Japanese for "grilled chicken")
is one of the oldest and most popular traditional Japanese dishes.
Though you'll often find it served from flat tops by street vendors,
yakitori is grilled skewers made from all parts of the chicken,
including chicken breast, chicken thighs, hearts, and gizzards.
Most yakitori places will offer two seasoning options:
salt (shio) or yakitori sauce (tare).
Tare is made of just four ingredients, soy sauce, mirin, sake, and sugar.
It slightly resembles teriyaki sauce with both sweet and salty elements.
You can add ginger and other ingredients,
but in this case, minimalism is a great approach.
Tofu Katsu Curry
This hearty Japanese dinner
comes complete with crispy sesame-panko-crusted tofu,
tender vegetables, and a rich and flavorful curry sauce.
For a quicker version, swap out the curry
for some cold shredded green cabbage,
along with some katsu sauce for dipping.
Karaage (Japanese Fried Chicken)
Japanese chicken karaage is basically fried chicken but with a twist.
The word karaage (pronounced kah-raa-geh)
refers to the Japanese method of frying,
and there’s one main difference between it and other fried foods.
If the meat is seasoned, then coated with flour, it's karaage.
If the meat is coated with seasoned flour, then it's fried chicken.
I love it because it’s a quick and easy way to jazz up
one of our favorite foods,
using ingredients you’re already using at home.
Rainbow Roll
Rainbow rolls include a lot of elements of traditional Japanese sushi,
seasoned rice, raw fish, nori, but the composition is definitely Americanized.
This inside-out roll (or uramaki) has rice on the outside,
while the sheet of nori on the inside holds
the avocado, cucumber, and crab in place.
Top your rolls with sushi-grade fish,
or get creative and try thinly sliced avocado,
roasted red peppers, or smoked salmon.
Miso Butter Cod
This cod recipe is an easy and healthy dinner that's ready in just 40 minutes.
The cod and bok choy roast together, keeping things simple.
Serve it with some rice or quinoa for a complete meal.
The miso butter gets a little kick
from sriracha and makes the fish flavor-packed.
It's an umami-rich meal that couldn't be easier,
and that's always what we want with a weeknight dinner.
Homemade Shoyu Ramen
Braised pork belly, is the star in this amazing homemade ramen.
Making ramen from scratch is pretty darn elaborate,
but promised your patience will be more than rewarded.
Air Fryer Miso-Glazed Scallops
They’re so easy to make (and so hard to screw up)
that they're the perfect thing to serve when we’re in the mood to impress.
Put them out as a poppable appetizer for a party,
or make it a full meal and serve with steamed rice, simply cooked bok choy,
and a salad dressed with carrot ginger dressing.
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Spicy Tuna Roll
Spicy tuna sushi rolls usually involve raw, sushi-grade fish.
But if raw fish is out of reach, this recipe uses humble canned tuna.
Okonomiyaki: Japanese Cabbage Pancake
Okonomiyaki is a Japanese cabbage pancake blanketed with toppings.
The batter is so simple, eggs, flour, baking powder, and good old S&P.
It’s traditionally flavored with dashi,
an essential base stock used in Japanese cooking
made of kombu (dried kelp) and bonito (dried fish) flakes.
A generous amount of sliced cabbage is folded into the batter to start,
but it doesn't stop there. There are also add-ons for both flavor and texture:
pork belly, ground pork, bacon, shrimp, squid, octopus, or cheese.
Either fold them into the batter or layer them on top right
after spreading the batter into the hot pan.
Chirashi Bowls
Chirashizushi translates to "scattered sushi"
and is a style of sushi that entails exactly what the name suggests:
pieces of sashimi over sushi rice.
Chirashizushi, or chirashi bowls,
is probably the simplest way to enjoy what you love about sushi
without having to learn how to roll maki.
Shrimp Katsu Burgers
Crispy and tender,
fried fish sandwiches have nothing on these crispy shrimp katsu burgers.
The patty is made with chopped shrimp
and is coated in panko bread crumbs
that give the burger a deliciously crunchy coating.
Shrimp Tempura Rolls
This starring dish is a shrimp tempura roll,
which is stuffed with avocado and battered jumbo shrimp
that are fried until crisp perfection.
The shrimp is slightly sweet and nicely dense,
the avocado is super soft and rich,
and the rice is mixed with vinegar, sugar, and salt
for a base that enhances all the flavors.
Classic Tempura Batter
You haven't had tempura at its best until you've had it freshly fried.
This simple batter is totally worth deep frying in your home kitchen.
We love serving them with a punchy, garlicky mayo for dipping,
but all you really need is a squeeze of lemon.
Chicken Katsu
Created in Japan but loved worldwide,
chicken katsu is a simple breaded and fried chicken cutlet,
served with a sweet katsu sauce.
We love it served traditionally, with white rice and shaved green cabbage.
Dragon Roll
Uramaki arguably reaches a peak of extravagance with the dragon roll,
with its gorgeous "scales" of thinly sliced mango and avocado
and a drizzle of spicy sriracha mayo.
The roll is wrapped in classic vinegar, seasoned rice,
and filled with crispy shrimp tempura, a mix of buttery avocado,
and crunchy cucumber.
https://www.delish.com/cooking/recipe-ideas/a40238514/dragon-roll-recipe/
Nabeyaki Udon
Nabeyaki udon is a one-pot Japanese noodle soup that is just this.
The name nabeyaki refers to a nabe or pot,
this noodle soup is typically cooked and served in a donabe, or clay pot.
Vegan Ramen with Roasted Red Miso Veggies
Great ramen comes in many shapes, sizes, and flavors
but is most commonly known as the rich, creamy, porky version.
This completely vegan version uses layers of umami-packed flavor
to mimic the depth complexity of traditional ramen,
and edamame for a protein boost.
Teriyaki Chicken
Teriyaki is a cooking technique originating in Japan,
involving boiling or broiling meat or seafood
with a sweet and salty soy glaze.
This chicken teriyaki is a little salty, a little sweet, a little sour,
and has just the tiniest hint of spice from minced ginger.
Serve it up with a side of steamed rice and broccoli.
Onigiri (Japanese Rice Balls)
If you love rice, onigiri is a must-try:
a humble rice ball accented by a variety of fillings,
wrapped in roasted seaweed (nori), and perfect for snacking or a light meal.
Onigiri is open to customization and experimentation,
fillings popular in Japan include fish roe,
karaage (small pieces of fried chicken),
various veggies, and grilled beef.
Sushi Rice
Looking to make killer sushi at home?
The first and most crucial step is perfecting your sushi rice.
Matcha Cake
I love how light this matcha cake and its accompanying frosting are;
it really helps the natural flavors of matcha shine through.
Make sure your heavy cream is cold before you whip it,
the colder it is, the easier it will be to whip up
and it'll hold its shape better while frosting.
Mochi Donuts
Mochi donuts, also called pon de ring donuts,
are a crispy, springy, sweet treat
that combines the chewy texture of Japanese mochi
with the crispy fried goodness of the American donut.
In Japan, they took this recipe one step further
by dipping some of them in a matcha-hazelnut glaze
you'll want to put on everything.
https://www.delish.com/cooking/recipe/mochi-donuts
Mochi
Mochi is a sweet, chewy rice treat that hails from Japan.
Serve these small, sweet cakes
with a matcha hot chocolate or simply green tea.
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