Japan
83 recipes to explore
California Roll & Basic Maki
Master the art of sushi at home with this step-by-step guide to California rolls and basic maki. Learn proper rice seasoning, nori handling, and the bamboo mat rolling technique used in sushi bars worldwide.
Tokyo Shoyu Ramen
The original Tokyo bowl: a clear, savoury chicken and dashi broth seasoned with soy tare, springy noodles, melt-in-the-mouth rolled chashu pork, a jammy marinated egg and bamboo shoots. A weekend project that rewards every minute.
Chicken Karaage (Japanese Fried Chicken)
Juicy pieces of chicken thigh marinated in soy, sake, ginger and garlic, coated in potato starch and double-fried until shatteringly crisp. Serve with lemon wedges and Japanese mayonnaise.
Katsudon (Pork Cutlet and Egg Rice Bowl)
A crisp panko-crumbed pork cutlet simmered briefly with sweet onions in a dashi and soy broth, then set with softly cooked egg and slid over a bowl of hot rice. Japan's favourite comfort bowl.
Tonkatsu (Panko Pork Cutlet)
Thick, juicy pork loin coated in airy panko and fried golden, sliced and served the Tokyo way with a mound of finely shredded cabbage, a quick homemade tonkatsu sauce, rice and miso soup.
Miso Noodle Bowl with Crispy Tofu & Shiitake
A deeply savoury, ramen-style bowl built on a kombu and shiitake broth enriched with miso, filled with buckwheat noodles, golden sesame tofu, pak choi, wakame and fresh red chilli.
Miso Soup (Misoshiru)
The everyday Japanese soup: a homemade dashi of kombu and bonito flakes, with miso paste whisked in at the end, soft tofu, wakame seaweed and spring onions.
Onigiri (Japanese Rice Balls)
Warm Japanese rice shaped by hand into triangles around a filling of flaked salted salmon, then wrapped in crisp nori. The classic Japanese lunchbox and picnic food. Makes 8.
Tamagoyaki (Japanese Rolled Omelette)
A sweet-savoury Japanese omelette made by rolling thin layers of egg seasoned with dashi, soy and a little sugar into a soft, golden log. Perfect for breakfast or a bento box.
Gyoza (Pan-Fried Pork Dumplings)
Thin-skinned Japanese dumplings filled with juicy pork, cabbage, garlic, ginger and garlic chives, fried until crisp on the bottom and steamed until tender on top. Makes about 30.
Chicken Teriyaki
Crispy-skinned chicken thighs glazed in a glossy homemade teriyaki sauce of soy, mirin, sake and sugar. Just four sauce ingredients, ready in 25 minutes, and far better than bottled sauce.
Oyakodon (Chicken and Egg Rice Bowl)
Tender chicken and sweet onion simmered in a light dashi, soy and mirin broth, then softly set with beaten egg and slid over a bowl of steaming rice. Japanese comfort food in 25 minutes.
Gyudon (Japanese Beef and Onion Rice Bowl)
Paper-thin slices of beef and sweet onion simmered in a soy, mirin and dashi sauce, piled over hot rice and topped with pickled red ginger. Japan's favourite fast food, ready in 25 minutes.
Japanese Chicken Curry (Kare Raisu) from Scratch
Japan's favourite family dinner: a thick, mild and slightly sweet curry sauce made from a homemade roux, with chicken, potatoes, carrots and onions, served beside rice.
Okonomiyaki (Osaka-Style Savoury Pancake)
A thick, fluffy cabbage pancake topped with crispy pork belly, then covered in sweet okonomiyaki sauce, Japanese mayonnaise, bonito flakes and seaweed powder. Osaka's favourite comfort food.
Yakitori (Japanese Chicken Skewers)
Juicy chicken thigh and spring onion skewers grilled over high heat and brushed with a glossy homemade tare sauce of soy, mirin, sake and sugar. Izakaya food at home. Makes 12 skewers.
Prawn and Vegetable Tempura
Prawns and seasonal vegetables in a feather-light, lacy batter, fried until just golden and crisp. Served with tentsuyu dipping sauce and grated daikon.
Yakisoba (Japanese Stir-Fried Noodles)
Chewy noodles stir-fried with pork belly, cabbage, carrot and onion in a tangy-sweet homemade yakisoba sauce, topped with pickled ginger and seaweed flakes. Festival food in 25 minutes.
Tonjiru (Pork and Vegetable Miso Soup)
A hearty winter miso soup full of thinly sliced pork, daikon, carrot, potato, burdock and tofu. Thicker and more filling than everyday miso soup, almost a meal in itself.
Nikujaga (Japanese Beef and Potato Stew)
The taste of a Japanese mother's kitchen: thinly sliced beef, potatoes, carrots, onion and glass noodles gently simmered in a sweet soy and dashi broth until the potatoes soak up all the flavour.
Japanese Potato Salad
A creamy, half-mashed potato salad with crunchy cucumber, carrot, onion, ham and hard-boiled egg, dressed with Japanese mayonnaise and a touch of rice vinegar.
Zaru Soba (Cold Buckwheat Noodles)
Chilled buckwheat noodles served on a bamboo tray with a savoury dipping sauce, spring onions, wasabi and shredded nori. Japan's refreshing summer lunch, ready in 25 minutes.
Sunomono (Japanese Cucumber Salad)
Paper-thin cucumber and wakame seaweed in a light, sweet-sour rice vinegar dressing, sprinkled with sesame seeds. A crisp, refreshing side dish ready in 15 minutes.
Agedashi Tofu (Fried Tofu in Dashi Broth)
Silky tofu coated in potato starch and fried until crisp, served in a warm, savoury dashi broth with grated daikon, ginger, spring onion and bonito flakes. A classic izakaya starter.
Dorayaki (Japanese Red Bean Pancakes)
Two fluffy, honey-sweetened golden pancakes sandwiched around a thick layer of sweet red bean paste (anko). A beloved Japanese teatime treat. Makes 6.
Matcha Ice Cream (Green Tea Ice Cream)
A smooth, creamy custard-based ice cream with the gently bitter, grassy flavour of matcha green tea. Made with or without an ice-cream machine.
Takoyaki (Osaka Octopus Balls)
Crisp-skinned, molten-centred batter balls filled with tender octopus, spring onion and pickled ginger, cooked in a special pan and topped with takoyaki sauce, mayonnaise, aonori and dancing bonito flakes.
Sukiyaki (Japanese Sweet Soy Beef Hot Pot)
Thinly sliced marbled beef, tofu, leek, mushrooms and shirataki noodles cooked at the table in a sweet soy and mirin sauce, each bite dipped in beaten egg. A festive, sharing dish for winter nights.
Shabu-Shabu (Japanese Swish-Swish Hot Pot)
Paper-thin slices of beef and pork swished for a few seconds in a gently bubbling kombu broth with vegetables and tofu, then dipped in tangy ponzu or creamy sesame sauce.
Chawanmushi (Japanese Savoury Egg Custard)
A silky, wobbly custard of egg and dashi, steamed in small cups with hidden treasures of shrimp, chicken, shiitake and ginkgo nuts. Delicate, warm and comforting.
Kitsune Udon (Udon with Sweet Fried Tofu)
Thick, chewy udon noodles in a light, savoury dashi broth, topped with sweet simmered aburaage (fried tofu pouches) and spring onion. Simple, soothing and ready in 30 minutes.
Yaki Udon (Stir-Fried Udon Noodles)
Thick, bouncy udon noodles stir-fried with pork, cabbage, carrot and mushrooms in a savoury soy and oyster sauce, topped with bonito flakes. A 25-minute weeknight favourite.
Hiyashi Chuka (Japanese Cold Summer Ramen)
Chilled ramen noodles topped with colourful strips of ham, thin omelette, cucumber and tomato, dressed with a tangy soy, vinegar and sesame sauce. Japan's favourite summer noodle dish.
Omurice (Japanese Omelette Rice)
Ketchup-fried rice with chicken and onion, wrapped in a soft, buttery omelette and finished with a zigzag of ketchup. A beloved Japanese diner classic and children's favourite.
Hambฤgu (Japanese Hamburg Steak)
Juicy, tender patties of beef and pork mixed with sautรฉed onion and panko, pan-fried and glazed with a rich sauce of ketchup, Worcestershire and red wine. A Japanese family dinner favourite.
Buta no Shลgayaki (Ginger Pork)
Thin slices of pork quickly pan-fried with onion and glazed in a sweet-savoury sauce of fresh ginger, soy, mirin and sake. One of Japan's most popular set-meal dishes, ready in 25 minutes.
Saba no Misoni (Mackerel Simmered in Miso)
Mackerel fillets gently simmered with ginger in a glossy, sweet-savoury sauce of miso, sake, mirin and sugar. A classic Japanese home dish served with rice and miso soup.
Sake no Shioyaki (Japanese Salt-Grilled Salmon)
Salmon fillets salted and grilled until the skin is crisp and the flesh is juicy, served with grated daikon and lemon. The centrepiece of a traditional Japanese breakfast.
Hijiki no Nimono (Simmered Hijiki Seaweed)
Black hijiki seaweed simmered with carrot, fried tofu and edamame in a sweet soy broth. A healthy, mineral-rich side dish that keeps for days and is perfect for bento boxes.
Kinpira Gobล (Braised Burdock and Carrot)
Crunchy matchsticks of burdock root and carrot stir-fried in sesame oil, then braised in sweet soy and mirin with a touch of chilli and toasted sesame. A classic Japanese side dish.
Hลrensล no Goma-ae (Spinach with Sesame Dressing)
Blanched spinach squeezed into neat bundles and tossed with a nutty dressing of freshly ground toasted sesame, soy sauce and sugar. A 15-minute Japanese side dish.
Chirashi-zushi (Scattered Sushi Rice Bowl)
Seasoned sushi rice mixed with simmered shiitake and carrot, then scattered with shredded omelette, shrimp, snow peas and salmon roe. A colourful, festive home-style sushi with no rolling needed.
Tamago Zลsui (Japanese Egg and Rice Soup)
Leftover rice gently simmered in seasoned dashi with soft ribbons of egg and spring onion. A light, soothing Japanese porridge-soup for cold days or when you're feeling unwell.
Mitarashi Dango (Grilled Rice Dumplings in Sweet Soy Glaze)
Chewy rice flour dumplings threaded on skewers, lightly charred and coated in a glossy sweet-and-salty soy syrup. A classic Japanese tea-house sweet.
Purin (Japanese Custard Pudding)
Smooth, firm little custard puddings with a bittersweet caramel top, steamed gently in the oven. The retro favourite of Japanese cafรฉs (kissaten) and convenience stores.
Inari-zushi (Sushi Rice in Sweet Tofu Pockets)
Golden pouches of fried tofu simmered in sweet soy, then filled with seasoned sushi rice and toasted sesame. Juicy, sweet and perfect for bento boxes and picnics.
Tonkotsu Ramen
A rich, milky pork-bone broth boiled hard for hours until it turns creamy and white, poured over springy noodles with melting chashu pork, a jammy marinated egg and scallions. The signature bowl of Hakata, in Kyushu.
Miso Ramen (Hokkaido-Style)
A rich, savoury bowl from Sapporo: garlicky ground pork, a deeply flavoured miso broth finished with a knob of butter, sweet corn and springy noodles. Comforting, warming, and worth every slurp.
Oden
A gently simmering winter hot pot of daikon, eggs, konjac and fish cakes, all soaking up a soy-and-dashi broth until they turn tender and deeply savoury. Served steaming hot with a dab of sharp karashi mustard.
Nigiri Zushi (Hand-Pressed Sushi)
Warm, vinegared rice pressed by hand into neat little mounds and draped with slices of sashimi-grade fish. Simple, precise, and endlessly satisfying when the small details are right.
Temaki Zushi (Hand-Rolled Sushi Cones)
Crisp nori wrapped by hand around warm vinegared rice, silky raw fish and crunchy vegetables, rolled into a cone and eaten right away. The most fun, foolproof way to make real sushi at home.
Taiyaki (Fish-Shaped Red Bean Cakes)
A fluffy pancake batter cooked in a fish-shaped mould until the outside turns crisp and golden, wrapped around a warm, sweet red bean filling. Best eaten straight from the pan, still steaming at the edges.
Daifuku (Mochi Rice Cakes with Red Bean Paste)
Pillowy, chewy mochi wrapped around smooth sweet red bean paste, dusted with a fine veil of starch. Soft, bouncy and just sweet enough โ a little mouthful of Japanese tradition you can make at home with nothing more than a bowl and a microwave.
Imagawayaki (Round Griddled Cakes with Sweet Red Bean Filling)
Thick, fluffy pancake batter griddled in rings until deep golden on both sides, hiding a warm pocket of sweet red bean paste inside. A classic Japanese street-stall snack, best eaten fresh off the pan.
Warabimochi (Bracken Starch Jelly with Toasted Soybean Flour)
Cool, trembling little cubes of bracken-starch jelly, soft and faintly earthy, tumbled in nutty toasted soybean flour and finished with a thread of dark brown sugar syrup. A beloved Kyoto summer sweet, eaten cold straight from the fridge.
Castella (Nagasaki Honey Sponge Cake)
A tall, golden sponge with a fine, moist crumb and a whisper of honey, baked slowly until deeply fragrant. Brought by Portuguese traders centuries ago, it became one of Japan's most beloved cakes.
Melonpan (Japanese Melon Bread)
A soft, pillowy milk bread wrapped in a thin layer of crisp, buttery cookie dough, scored in the classic melon-net pattern and rolled in sugar before baking. There's no melon inside โ just the comforting smell of vanilla and a golden, crackly crust over a cloud-soft bun.
Takikomi Gohan (Japanese Savory Mixed Rice)
Short-grain rice simmered in dashi seasoned with soy sauce, mirin and sake, studded with chicken, shiitake mushrooms, carrot and fried tofu. A comforting one-pot rice dish that tastes of home cooking in Japan.
Tendon (Tempura Shrimp Rice Bowl)
Crisp, airy tempura shrimp and vegetables set over hot rice, with warm tentsuyu sauce poured on just before eating so the batter stays crackly while the edges soak up all that sweet-savoury flavour.
Ochazuke (Rice in Hot Tea with Salmon)
Warm rice doused with hot savoury dashi or green tea, topped with flaked grilled salmon, crisp nori and tangy pickles. A quiet, comforting bowl Japanese families turn to for a quick breakfast or a late-night fix.
Champon (Nagasaki Pork and Seafood Noodle Soup)
A hearty bowl of thick wheat noodles in a milky, savoury broth loaded with pork, shrimp, squid and crisp stir-fried vegetables. Nagasaki's great mixed-up noodle soup, born from Chinese and Japanese kitchens cooking side by side.
Yakiniku (Japanese Grilled Beef)
Thin slices of beef and vegetables marinated in a sweet-savoury soy, mirin and sesame sauce, grilled fast over very high heat so the edges caramelize while the centre stays juicy. Eaten hot off the grill, wrapped in lettuce or over rice.
Chanko Nabe (Sumo Wrestler's Hot Pot)
A big, bubbling pot of chicken, springy chicken meatballs, white fish, tofu and vegetables simmered together in a light dashi broth. It's the hearty, protein-rich stew sumo wrestlers eat by the bowlful, made for sharing straight from the pot.
Japanese Fried Shrimp (Ebi Fry)
Large shrimp straightened, breaded in airy panko and fried to a crisp golden shell, served with shredded cabbage and a quick homemade tartar sauce. A beloved yลshoku classic that's crunchy outside, juicy and sweet inside.
Japanese Fried Chicken Rice Bowl (Karaage Don)
Shatteringly crisp ginger-garlic fried chicken piled over hot rice with crunchy cabbage, a sweet-savoury soy glaze and a swirl of mayo. The kind of bowl that disappears in minutes.
Miso-Glazed Eggplant (Nasu Dengaku)
Tender grilled aubergine halves brushed with a sweet-savoury miso glaze, finished under the broiler until bubbling and lightly charred, then scattered with sesame and spring onion.
Tsukemen (Dipping Ramen)
Thick, chewy noodles are cooked, cold-rinsed until springy, and served apart from a fiercely concentrated pork-and-dashi broth studded with chashu, egg and bamboo shoots. You dunk a bundle of noodles into the piping-hot broth with every bite, so the flavor hits hard and the texture stays perfect.
Hiroshima-Style Savory Pancake (Hiroshima-yaki)
A thin crepe base piled high with cabbage, pork and noodles, pressed into one glorious stack and topped with a fried egg, sauce and mayo. This is okonomiyaki the Hiroshima way: layered, not mixed.
Simmered Tofu Hot Pot (Yudofu)
Soft tofu barely warmed in a gentle kombu broth, so it stays silky and whole, then dipped in a warm soy-mirin sauce with scallion and ginger. A quiet, elegant classic from Kyoto's Buddhist temple kitchens.
Simmered Chicken and Vegetables (Chikuzen-ni)
Chicken, lotus root, carrot, taro and konnyaku simmered together until each piece is glazed with a sweet soy and dashi sauce. A Kyushu classic, served at New Year and family tables all year round.
New Year Mochi Soup (Ozoni)
A clear, delicate dashi soup with chicken, root vegetables and a chewy square of grilled mochi, eaten on the first morning of the new year all over Japan. Humble, warming, and full of good-luck symbolism in every bowl.
Fermented Soybeans over Rice (Natto Gohan)
Sticky, pungent fermented soybeans whipped until creamy, seasoned with soy sauce and a touch of hot mustard, then spooned over hot steamed rice with scallions. Japan's classic everyday breakfast โ strange at first, addictive soon after.
Raw Egg Rice (Tamagokake Gohan)
Steaming hot rice is whisked with a very fresh egg and a splash of soy sauce until every grain turns glossy and silky. It's the fastest, most comforting breakfast in Japan, ready in two minutes.
Mustard-Stuffed Lotus Root (Karashi Renkon)
Kumamoto's famous snack: lotus root stuffed through its own holes with a fiery barley miso-mustard paste, dipped in a golden turmeric batter and deep-fried, then sliced into crunchy, lacy rounds. One bite is crisp, sweet-savoury and sharp with mustard heat, all at once.
Sweet Red Bean Soup with Grilled Mochi (Zenzai)
Azuki beans simmered low and slow until velvety, sweetened with sugar and a whisper of salt, then ladled hot over soft, lightly charred mochi. A warming Japanese dessert soup for cold afternoons.
Plum Wine Sour (Umeshu Soda)
Sweet-tart Japanese plum liqueur poured over ice and topped with cold soda water, for a light, fragrant, lightly fizzy sipper. The classic way to drink umeshu in any Japanese izakaya.
Tuna Mayo Onigiri (Japanese Rice Balls)
Soft triangles of seasoned sushi rice with a creamy tuna filling, wrapped in a strip of nori. The classic Japanese bento snack, easy for little hands to hold.
Sandwich Sushi Rolls
Soft bread flattened with a rolling pin, spread and rolled around turkey or chicken, cheese and cucumber sticks, then sliced into little 'sushi' pieces. A fun lunchbox surprise that takes 15 minutes.
Japanese Cotton Cheesecake
A tall, wobbly, cloud-light cheesecake that's part soufflรฉ, part sponge cake. Gently sweet and creamy, it melts on your tongue like cotton.
Quick Teriyaki Salmon Bites
Soft little cubes of salmon, lightly browned and tossed in a light, savoury soy-ginger sauce with no added sugar. A fast, friendly dinner that even picky little eaters tend to love.
Salmon Onigiri Stars
Soft Japanese rice pressed into fun star shapes with flaked, well-cooked salmon folded through and a tiny sesame crunch. A perfect finger-food snack or lunchbox treat for little hands.
Salmon & Sweet Potato Mash Bites
Soft little patties of flaked salmon and sweet mashed sweet potato, lightly seasoned the Japanese way with a splash of rice vinegar and a touch of optional soy sauce. Gently pan-fried until golden, they're easy for small hands to hold and packed with omega-3.
Tofu & Edamame Finger Bites
Soft, pillowy baked bites of mashed tofu and edamame with a hint of sesame and ginger โ easy for little hands to hold and a gentle way to pack calcium and protein into a toddler snack.