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Tempura
Historians will tell you that tempura was introduced to Japan in the 16th century, by Portuguese traders. These days, nobody in Japan would dream of calling tempura foreign food, though: we think of it...
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Takikomi-gohan: Savory Rice
Lets be clear: standard Japanese rice is plain. No flavorings, no spices, no salt, no nothing. Just rice, water, heat and time. Older people in Japan – and even a good number of younger people – eat...
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Umani: Boiled Vegetables with Chicken
You want to talk about silly-sounding literal translations? Umani comes out as “delicious boiled thing”. Which pretty much tells the tale of this simple, unfussy dish which brings together several of...
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Oyako-don: Chicken in Egg Sauce over Rice
Here’s a chicken-and-the-egg dish whose name is a bit of a play on words. Oya means parent and Ko = child. The don is short for donburi, a whole family of protein-in-sauce-over-a-rice-bowl dishes. So...
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Sasami-roll-katsu: Fried Chicken Breasts and Vegetable Rolls
Sasami-roll-katsu is another variation on Katsu, Japanese cutlet. You see it on ton-katsu restaurant menus sometimes. This is another dish that stretches the definition of “healthy”, but on the other...
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Yose-Nabe: Simple Japanese Hotpot
A hotpot cooked at the dinner table, Nabe is the quintessential Japanese winter dining experience. With Nabe, you’re cooking and eating in “real time”, which imposes its own pace on a meal: it’s just...
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Three Color Torisoboro Gohan: Minced Chicken and Garnish over Rice
Hello loyal readers! Sorry for disappearing but I’ve been really busy with my non-cooking life. I don’t want the blog to stay dormant forever, though, and my husband really wanted me to add this recipe...
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