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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 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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Product Description:
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: The Traditions, Techniques, Ingredients And Recipes

By Emi Kazuko

Brand: Hermes House
Paperback (256 pages)

Japanese Cooking: The Traditions, Techniques, Ingredients And Recipes
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  • ISBN13: 9781843094777
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Product Description:
Experience the simple and elegant culinary delights of Japan, from sushi and tempura to steamed fish and noodles - a guide to ingredients and techniques is followed by 100 recipes, all shown in 600 beautiful and informative photographs.

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 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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  • Ten Speed Press
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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.

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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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.

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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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. 

Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert

By Harumi Kurihara

Brand: HP Trade
Released: 2006-04-04
Hardcover (160 pages)

Harumi s Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan s Most Popular Cooking Expert
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Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.

These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.

Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.

The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

By Tadashi Ono

Brand: Ten Speed Press
Released: 2011-04-26
Paperback (192 pages)

The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
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American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.
 
Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire.
 
Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.

Izakaya: The Japanese Pub Cookbook

By Mark Robinson

Brand: Kodansha USA
Released: 2012-08-24
Hardcover (160 pages)

Izakaya: The Japanese Pub Cookbook
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Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is "starting to shove the sushi bar off its pedestal." While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture.


A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to "design" a meal as the evening progresses.


Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese "comfort foods" such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, "how-to" advice on menu ordering, and much more.


For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon.

Washoku: Recipes from the Japanese Home Kitchen

By Elizabeth Andoh

Andoh, Elizabeth/ Beisch, Leigh (PHT)
Released: 2005-10-01
Hardcover (328 pages)

Washoku: Recipes from the Japanese Home Kitchen
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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


 
 
 

 
 
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