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Travel Guide 2   >   Japan   >   Recipes

   
 

Japanese Recipes


Japan has long been known for its foods. There are many different Japanese recipes and dishes, which not only can taste great, but often beautifully presented.

Some popular Japanese dishes include:
  • Sashimi - Very fresh raw seafood cut into thing slices. Many Westerners wrongly call this dish "sushi"

  • Sushi - Vinegared rice topped with fish, meat, roe, cooked egg, or vegetables. Many Westerners confuse "sushi" with &sashimi" - in fact, sashimi is simply one possible topping for sushi.

    Sushi

  • Agedashi dofu - A hot broth containing tofu cubes.

  • Champon - Chicken broth with medium yellow noodles.

  • Ramen - Thin noodles in pork or chicken broth.

  • Udon - Noodle soup. It is often topped with fried tofu or tempura (fried battered shrimp or vegetables)

  • Miso - A Japanese recipe for soup, made primarily from miso paste (fermented rice, barley or soy), and often containing tofu, green onions, seaweed, or even shrimp. Miso soup is served with many meals in Japan, including breakfast!

    Miso soup

  • Yaki soba - Fried Chinese noodles.

  • Yaki udon - Fried udon noodles.

  • Zaru soba - Soba (buckwheat) noodles served cold.

  • Shabu-shabu - A hot pot dish made by cooking beef, tofu and vegetables in stock. The dish is prepared at the dinner table, and to eat, pieces of food are removed and then deep in sauce before being consumed.

  • Sukiyaki - Like shabu-shabu, this dish is prepared in a hot pot at the table. The ingredients in the dish include very thinly sliced beef and vegetables. Instead of sauce, portions of food are dipped by dinners into raw egg before being eaten.

  • Kakuni - Pork belly cut into cubes and stewed in a sauce.

  • Nikujaga - Beef and potato stew.

  • Chawan mushi - An egg custard containing chicken, meat or seafood, with vegetables.

  • Teriyaki - Chicken, meat, seafood, or vegetables glazed with sweetened soy sauce, then grilled, or pan-fried.

  • Yakitori - Chicken on a skewer cooked on a barbecue grill.

  • Kushikatsu - Meat, seafood or vegetables bread and deep-fried on a skewer.

  • Tempura - Battered shrimp (Tempura Shrimp), seafood or vegetables. A special light batter is used when preparing the dish. tempura can be eaten over donburi (steamed rice), with soba (buckwheat) noodles, on top of udon (noodle soup), or on its own with a dipping sauce.

  • Korokke - Breaded croquettes containing mashed potato or white wine sauce. Inside eaten croqueete is ground meat, seafood or vegetables.

    Korokke

  • Takoyaki - A battered dumpling containing octopus meat (or a whole baby octopus).

  • Tonkatsu - Deep-fried pork cutlet.

  • Donburi - Steamed rice with a savory topping. There are many different varieties:
    • Chickendon - Steamed rice topped with a deep-fried breaded chicken cutlet.
    • Gyudon - Steamed rice topped with seasoned beef.
    • Oyakodon - Steamed rice topped chicken and egg or occassionally salmon and salmon roe. These two very different dishes share the same name, because the dish's name literally means "parent and child".
    • Tonkatsudon - Steamed rice topped with a deep-fried breaded pork cutlet.
    • Tekkadon - Steamed rice topped with sashimi (thin slices of raw seafood).
    • Tendon - Steamed rice topped with tempura (battered shrimp, seafood, and/or vegetables).
    • Unadon - Steamed rice topped with eel.

  • Hayashi rice - Rice topped with beef stew.

  • Omurice - An omelette filled with chicken fried rice (although sometimes the chicken may be omitted), and flavored with beef stock. is used, and sometimes the dish is flavored with beef stock.

  • Mochi - A glutinous rice cake.

  • Kayu - A rice congee (porridge).

  • Zosui - Rice soup.
Here are some recipe books and cookbooks for Japanese food:


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Books about Japanese Cooking and Recipes


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Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

By Tadashi Ono

Ten Speed Press
Released: 2013-11-05
Hardcover (256 pages)

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
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A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

Recipes of Japanese Cooking

By Yuko Fujita

Natsumesha
Tankobon Hardcover

Recipes of Japanese Cooking
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Not to mention the typical Japanese-style dish which overseas [, such as sushi or tempura, ] may be sufficient as and is known for this book, The tips on how to dish up for it not only introducing even many full-scale dishes from fundamental dishes, such as miso soup, simmered dishes, a rice dish, and one-pot dishes, but showing deliciously fundamental manners and dish at the time of receiving Japanese-style food, etc. are introduced. Moreover, all the recipes are introduced in Japanese and English.

Japanese Cooking: A Simple Art

By Shizuo Tsuji

Kodansha International
Released: 2012-02-17
Hardcover (508 pages)

Japanese Cooking: A Simple Art
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When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.


Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.


The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

Japanese Cooking: A Simple Art

By Shizuo Tsuji

Kodansha USA
Hardcover (518 pages)

Japanese Cooking: A Simple Art
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  • Over 200 recipes
  • 16 color pages
  • Calorie and weight chart of typical Japanese foods metric conversion tales
Product Description:
Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce.

This cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation. The expertise of the staff of the professional cooking school headed by the author is evident throughout the book.

After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods-grilling, simmering, steaming, noodles, sushi, pickles, and so on-with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet.

Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions.

Over 220 recipes 510 sketches 16 color pages chart of North American and Japanese fish extensive list of shops in North America where ingredients can be purchased calorie and weight chart of typical Japanese foods metric conversion tables.

Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More

By Salinas Press

Salinas Press
Hardcover (282 pages)

Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More
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  • Salinas Press
Product Description:
NEW YORK TIMES BESTSELLER

Cooking a wide variety of Japanese meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here's the key to making delicious Japanese food at home tonight.
 
People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so.
 
Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate.
 
In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy. 

The Just Bento Cookbook: Everyday Lunches To Go

By Makiko Itoh

imusti
Released: 2011-12-09
Paperback (128 pages)

The Just Bento Cookbook: Everyday Lunches To Go
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  • Kodansha
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Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips.


Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento.


In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.


In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados.

Mastering the Art of Japanese Home Cooking

By Masaharu Morimoto

Ecco Press
Released: 2016-11-08
Hardcover (288 pages)

Mastering the Art of Japanese Home Cooking
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  • Ecco Press
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The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.

Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.

Photography by Evan Sung

JapanEasy: Classic and Modern Japanese Recipes to Cook at Home

By Tim Anderson

Hardie Grant
Released: 2017-09-26
Hardcover (224 pages)

JapanEasy: Classic and Modern Japanese Recipes to Cook at Home
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Product Description:
What are your favorite Japanese dishes? Sushi? Surprisingly easy. Gyoza? Very easy. Karaage? Soooooo easy! Tempura? Stupidly easy. Yakitori, yakisoba, miso soup? Easy, easy, easy. It's easy to be intimidated by Japanese food, but in JapanEasy, Tim Anderson offers an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. It covers all the basics before you get started preparing pickles, grilled squid, Katsu Curry, Yakisoba, Yakitori and much more. Step-by-step illustrations help guide readers through anything on the slightly trickier side. JapanEasy is a fun and simple guide to making your favorite Japanese dishes at home on a regular basis.

Washoku: Recipes from the Japanese Home Kitchen

By Elizabeth Andoh

Ten Speed Press
Released: 2005-10-01
Hardcover (328 pages)

Washoku: Recipes from the Japanese Home Kitchen
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  • Ten Speed Press
Product Description:
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

JAPANESE COOKING RECIPES

By Fumiko Kawakami

Shinsei Publishing
Released: 2018-06-01
Tankobon Hardcover (256 pages)

JAPANESE COOKING RECIPES
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Product Description:
This useful cooking guide introduces basic Japanese recipes which you may want to try cooking. Each recipe is accompanied by more than 20 step-by-step photos and useful tips. With this book in hand, even absolute cooking beginners cannot go wrong by easily comparing your cooking process with sample pictures. As a professional cooking instructor, the author offers knowledge in exhaustive detail so that anyone with advanced cooking skills is able to refer to the instructions. This is also likely to attract international readers as it introduces many Japanese traditional dishes such as "nigirizushi," "yakitori," "sukiyaki," and "chawanmushi."


 
 
 

 
 
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