With their comforting starches and warm colours, root vegetables are an essential part of Japanese cooking in autumn. These autumn ingredients are in abundance right now, so take inspiration from the kitchens of Japan to create three Japanese recipes for cool autumn nights.
Who can resist the crunchy golden exterior and fluffy interior of a piping-hot croquette? This Japanese croquette recipe uses white potatoes, corn and wasabi, but they also work a treat with mashed sweet potato or pumpkin.
Japanese curries are becoming a hot-ticket item in Australia, as foodies seek out steaming bowls of curry udon noodles or chicken katsy curry. Follow this recipe for Japanese beef curry, then simply serve it with rice for a warming midweek meal.
Another showpiece for Japanese curry is this supremely satisfying Japanese curry soba tsukemen, which pairs a luscious curry broth with noodle and poached chicken in one bowl of autumnal goodness.
Crisp tempura vegetables, toothsome soba noodles and a delicate dashi broth – this tempura soba recipe embodies everything we love about Japanese cuisine. Use a mix of autumnal vegetables, such as pumpkin, sweet potato, carrot and broccoli for a soul-soothing dinner.
Find more seasonal inspiration with these 8 noodle recipes for easy autumn dinners.
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