The Japanese eat somen noodles a lot, especially in the summer time. If we have cold somen noodles for lunch, my mom usually makes this recipe for dinner. It’s very light and good as a side or even a midnight snack. Yield: 4 small bowls Time:…
This is a very simple grilled chicken recipe. I often put it in my lunch box. It is also good for larger pieces of chicken on the BBQ! Yield: 2 servings Time: 20 minutes Ingredients 1/2 lb thigh chicken (chopped) 1/2 tsp garlic (ground) 1/2 tsp…
This is a very common way to eat mochi. It is also called kinako (soy powder) mochi. This may be an unusual taste for the Western palate, but I’m confident its muted sweetness and unique texture will win you over. Yield: 5 mochi Time: 5 minutes…
Japanese steakhouses serve garlic rice after the meal, and many of them cook teppanyaki style (preparing the meal on a grill in front of you). It’s really fun to watch and be served by the chef moments after he cooks it for you! Ingredients 2 small…
Konnichiwa 🙂Thank you for being interested in the studio Ghibli’s previous post. Have you ever heard “Onigiri”?In other word, it’s called “Rice ball”. ACTUALLY, Onigiri was the only one dish which I could cook when I was a high school student (-///-)You see how easy it is. I say, it’s one…
Spaghetti salad is very popular in Japan. You can find ready made spaghetti salad everywhere (super market, store, delis, convenience stores, etc). It is also my favorite—I like it it with lots of salad leaves for lunch! You can get creative and add your own vegetables as well. Source –…
![Yakisoba is super popular in Japan and in the west, thanks in part to cheap and nasty instant noodles which […]](https://www.addictedtosushi.com/wp-content/uploads/2018/01/Yakisoba-12-of-12-620x250.jpg)
Yakisoba is super popular in Japan and in the west, thanks in part to cheap and nasty instant noodles which taste great but have all the nutritional value of cardboard Yakisoba is sold everywhere in Japan, and is even put into hot dog rolls and eaten as a sandwich! It’s…
This is simple, quick-stir fry recipe! It’s a great anytime dish, best served with salad and steamed rice. Enjoy! Yield: 2 servings Time: 20 minutes Ingredients 1/2 lb beef (cut into bite sizes) 3 bok choy (chopped into 2″ pieces) 3 mushroom (sliced) 1/4 cup green…
These Japanese dumplings are both steamed and pan-fried to give them a complex texture.(Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog) Ingredients 3 ounces (85 grams) shiitake mushrooms (about 6 large shiitakes, finely diced)5.3 ounces (150 grams) onions (1 small onion, minced)1/4 cup chicken stock11.6 ounces (330 grams) ground…
This recipe is gyoza (dumplings) in chicken soup. Boiled gyoza is very common in Japan. Sometimes we add dumplings in nabe (hot pot). You can use many kinds of vegetables in this recipe, and feel free to use frozen or prepared gyoza. Yield: 2 servings Time: 20 minutes (not including…
“Nimono” is the Japanese word for food that is boiled and seasoned. The taste is very mild and the aroma reminds me of the way my childhood home used to smell when I got home from school. Enjoy! Yield: 2 servings Time: 40 minutes Ingredients 1/4…
Adapt this recipe with any protein you like to make a quick and flavorful Japanese dish. (Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog) Ingredients 2 tablespoons miso1 tablespoon unrefined brown sugar2 tablespoons sake (or water).25 ounces (7 grams, 1 large clove) garlic, minced12 ounces (340 grams) chicken thighs,…
This recipe is also called “tori nanban”. You can order it at any soba restaurant in Japan (it’s very popular recipe). It is getting cold out now, so stay warm and eat hot soba! Yield: 2 servings Time: 20 minutes Ingredients 2 bundles of soba noodles 1/3lb…
This recipe is uses ground chicken and tofu, so it is very light and low in calories. Tofu is much cheaper than meat in Japan, so I use that often to save money on food. Yield: 4 patties Time: 35 minutes Ingredients 3/4 lb ground chicken 1…
Chirashi sushi is a Japanese style featuring vinegar sushi rice, but this version includes an Italian influence. (Recipe Credit: Marc Matsumoto of Fresh Tastes) Ingredients 11.5 ounces (326 grams) Japanese short-grain rice1 1/2 cups cold water3 tablespoons white balsamic vinegar1 teaspoon salt1 tablespoon fruity olive oil0.2 ounces (6 grams) basil,…
Gobo is known as burdock root in English. It is a fibrous vegetable seldom used in North America and Australia, but you can find it at most Asian groceries. This salad is popular way to eat gobo. Many izakaya restaurants serve this salad as an appetizer in Japan and you…
Kinki is “rockfish” in English and nitsuke means boiled fish (or vegetables) in soy sauce. Winter is the best season for rockfish, and nitsuke is the most popular way to eat it. This picture is from yesterday’s dinner. The kinki is on the right side of the bento box. Source…
Recipe from Chimugukuru – the soul, the spirit, the heart – Okinawa Mixed Plate II by Hui O Laulima (recipe has been altered for pork bone-in ribs vs. pork belly) Ingredients 2 lbs. pork bone1 lb. pork rib (bone-in cut to 2” lengths)2 quarts waterFor the Pork Seasoning:1 Tablespoon sugar2…
