Japanese Kitchen

Japanese Kitchen turns readers into chefs by providing information about traditional Japanese recipes and…
More
·
85 Pins
 2y
Collection by
In this classic simmered dish, the squid is added in the first stage of cooking just to transfer some of its flavor to the liquid, then taken out and added again just at the end, to ensure it remains tender and delicious. It also uses new potatoes, which are in season, instead of the usual taro root or yamaimo. Cooking, Tokyo, Foods, Ink, Japanese Food, Japanese Kitchen, Taro Root, Dishes, Japanese Traditional
How to make Japanese-style simmered squid with new potatoes
In this classic simmered dish, the squid is added in the first stage of cooking just to transfer some of its flavor to the liquid, then taken out and added again just at the end, to ensure it remains tender and delicious. It also uses new potatoes, which are in season, instead of the usual taro root or yamaimo.
Shiitake mushrooms add distinctive flavor to this punchy vegetarian pate. The recipe is endlessly customizable, and is a great way to familiarize oneself with what American chef Samin Nosrat describes as the four elements of good cooking — salt, fat, acid, heat — and understanding what role each ingredient plays. Dish, Rice Vinegar, A Food, Potluck, Potluck Food, Vegetarian Pate, Recipe
A shiitake pate to liven up any meal
Shiitake mushrooms add distinctive flavor to this punchy vegetarian pate. The recipe is endlessly customizable, and is a great way to familiarize oneself with what American chef Samin Nosrat describes as the four elements of good cooking — salt, fat, acid, heat — and understanding what role each ingredient plays.
Here are two recipes where the bitter melon is combined with umami, salt and sweet flavors. The first is a quick aemono (mixed side dish). The second is the quintessential chanpurū (Okinawan stir-fried dish) with sōmen noodles. I’ve used bacon and sausages instead of the usual Spam that’s popular in Okinawa. Popular, Noodles, Stir Fry, Bacon, Sausages, Deep Fried
Recipe: How to make bitter melon and tuna aemono
Here are two recipes where the bitter melon is combined with umami, salt and sweet flavors. The first is a quick aemono (mixed side dish). The second is the quintessential chanpurū (Okinawan stir-fried dish) with sōmen noodles. I’ve used bacon and sausages instead of the usual Spam that’s popular in Okinawa.
Worth the effort: Japanese-style potato salad isn’t difficult to make, though it does take some time. Salads, Recipes, Japanese Potato, Cuisine, Food, Japanese Potato Salad
Potesara: Japan’s ‘most familiar and loved salad’
Worth the effort: Japanese-style potato salad isn’t difficult to make, though it does take some time.
Cheese, please: This nabe (hot pot) features an entire wheel of Camembert cheese, which melts to form a rich, gooey sauce. Chicken, Ideas, Gooey, Food Dishes, Poultry
Camembert nabe hot pot: Ooey, gooey and good for you
Cheese, please: This nabe (hot pot) features an entire wheel of Camembert cheese, which melts to form a rich, gooey sauce.
Whether it's sweet or savory, zōni soup is a new year mainstay. The custom of eating zōni soup began when people hit upon the idea of softening hard mochi rice cakes in stews. Mochi, Savory, Soup, Ethnic Recipes, Good Food
Whether it's sweet or savory, zōni soup is a new year mainstay
Whether it's sweet or savory, zōni soup is a new year mainstay. The custom of eating zōni soup began when people hit upon the idea of softening hard mochi rice cakes in stews.
The key to onigirazu (rice sandwiches) is to season the rice. Try mixing in chopped umeboshi plums or furikake rice sprinkles instead of salt. Sandwiches, Rice, Bento, Rice Sandwich, Onigiri, Rice Bowls, Chopped
How Japanese social media changed 2010s eating habits
The key to onigirazu (rice sandwiches) is to season the rice. Try mixing in chopped umeboshi plums or furikake rice sprinkles instead of salt.
Tenshinhan: A made-in-Japan omelette with Chinese influences | The Japan Times Japanese Dishes, Stir Fry Rice, Soup Plating
Tenshinhan: A made-in-Japan omelette with Chinese influences
Tenshinhan: A made-in-Japan omelette with Chinese influences | The Japan Times
Mustard-miso-stuffed lotus root: Crunchy, with a distinctive bite | The Japan Times Mustard, Mustard Recipe, Crunchy, Miso, Green Beans, Bean Flour, Fava Beans
Mustard-miso-stuffed lotus root: Crunchy, with a distinctive bite
Mustard-miso-stuffed lotus root: Crunchy, with a distinctive bite | The Japan Times
Buta no shōgayaki (ginger pork) is a very quick and easy dish to make, especially if you have prepared the marinade in advance. Summer, Inspiration, Veggies, Red Chili Peppers, Ginger Pork, Cook
Food to combat summer fatigue: Ginger pork with veggie pickles
Buta no shōgayaki (ginger pork) is a very quick and easy dish to make, especially if you have prepared the marinade in advance.
Omurice is a classic dish that combines sauteed rice with a soft, fluffy omelette. And don't forget the ketchup. Ketchup, Japanese Omelette Recipe, Original Recipe, Rice Recipes, Classic Dishes, Recipe Steps
Soft-set omurice: From the big screen to the kitchen table
Omurice is a classic dish that combines sauteed rice with a soft, fluffy omelette. And don't forget the ketchup.
Yakisoba stir-fried noodles: A quick, easy and adaptable meal. Lo Mein, Lunches And Dinners, Stir Fry Noodles, Yaki Soba
Yakisoba stir-fried noodles: A quick, easy and adaptable meal
Yakisoba stir-fried noodles: A quick, easy and adaptable meal.
Made with a fragrant, high-quality dashi and fresh, seasonal ingredients, you can't get more Japanese than this osuimono soup. Ramen, Japanese Cuisine, Miso Soup, Parties, Japanese, Exotic Food
Food & Drink - Life
Made with a fragrant, high-quality dashi and fresh, seasonal ingredients, you can't get more Japanese than this osuimono soup.
Japanese nabe (hot pot), a dish where raw ingredients are cooked in a pot in front of the diner and eaten as each item cooks through, is the ultimate comfort meal on a cold winter night. Winter, Cooking Chef
Chase away the winter blues with a comforting nabe hot pot
Japanese nabe (hot pot), a dish where raw ingredients are cooked in a pot in front of the diner and eaten as each item cooks through, is the ultimate comfort meal on a cold winter night.
Freshly picked: Boiled edamame beans with a sprinkling of salt to taste. Edamame's popularity has spread around the world in recent years, but Japan has been eating them for over 1,000 years. Asparagus, Snacks, Fresh, Celery, Edamame Beans, Beans, Fresh Green, Freshly Picked
Edamame: Eat them fresh and green, with a beer or two
Freshly picked: Boiled edamame beans with a sprinkling of salt to taste. Edamame's popularity has spread around the world in recent years, but Japan has been eating them for over 1,000 years.