Japanese Pickled Ginger (Gari) is usually eaten with sushi or sashimi to cleanse the palate. Make your own pickled ginger at home. Recipe by Asian Inspirations.
This Japanese pickle recipe combines the peppery taste of turnip with the citrus flavour of yuzu. Get this Pickled Turnip with Yuzu recipe. Recipe by Asian Inspirations.
The umami flavour of miso soup is complemented by the sweetness of kabocha. Make this Miso Soup with Japanese Pumpkin (Kabocha Miso Soup). Recipe by Asian Inspirations.
Stir-Fried Japanese Pumpkin with Pork (Kambocha Pork Stir Fry) is a quick and easy meal to make at home. Recreate this dish tonight for dinner. Recipe by Asian Inspirations.
Kabocha Tempura is the perfect combination of sweet Japanese pumpkin and a light, crispy batter. Enjoy this dish as an appetizer. Recipe by Asian Inspirations.
Yaki Nasu, or grilled Japanese eggplant, is a delicious and quick summer dish that is served with soy sauce, garnished with dried bonito shavings and topped with fresh grated ginger. Yaki Nasu can be served at room temperature or chilled.
This classic juicy and tender chicken glazed in a flavorsome homemade sauce is sure to be on your weekly dinner routine. ‘Teriyaki’ actually refers to a cooking method, and not the name of a sauce. ‘Teri’ literally means glaze, and ‘yaki’ means grill or cooking over direct heat. This Japanese cooking method is to pan fry or grill the fish or meat, and then cooked in the sauce or brushed with the glaze until it has a nice and shiny luster.
Tonkatsu is usually known to be served with a tangy and sweet sauce, however in Nagoya, people enjoy eating Tonkatsu with a miso-base sauce which is made of a dark red miso paste called Hatcho Miso. This miso is not your ordinary red, white or awase miso (mix of red and white). Hatcho Miso is traditionally made of 100% soybeans with no grains, rice and wheat are added. It is dark reddish brown and has a really intense, bold and rich flavour with good umami.
Salmon Hot Pot is originated in the Northern island of Hokkaido, a snowy, remote region famous for its salmon and potatoes. This milky Salmon Hot Pot is a different variant to the famous Ishikari Nabe, where some families add milk and butter to the hot pot, and some families sometimes substitute local milk and butter for sakekasu (sake lees).
Monjayaki is a local dish of Tokyo, a type of Japanese pan-fried batter with various ingredients which are similar to Okonomiyaki but a lot more watery and less solid. Monjayaki tastes best when it is piping hot, and is traditionally eaten straight off the hot plate with a small spatula called moji-bera. The proper way to eat Monjayaki is to scrape a small portion with the moji-bera and press down on it to get the piece to stick to your spatula.
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