Food & Life

If you want a Japanese rolled omelet that stays soft, moist, and fluffy, mixing the eggs with dashi and rolling them in thin layers is the key. This Dashimaki Tamago recipe uses 60 ml (2 fl oz / 1/4 cup) of water mixed with dashi powder, then combines it with 4 eggs, Korean soup soy … Read more

If you want to try a Japanese noodle dish that is a little different from regular ramen, Tsukemen is served with the noodles and broth separately so you can dip each bite into a rich, flavorful soup. The key to this Tsukemen recipe is slowly cooking pork belly over low heat to render plenty of … Read more

If you want a warm, comforting dish made with cabbage and pork, these Japanese stuffed cabbage rolls are a great choice. Known as Roll Cabbage in Japan, the dish is made by wrapping a savory pork filling in softened cabbage leaves and gently simmering the rolls in broth. For this recipe, finely chopped onion and … Read more

If you want to make Japanese-style chicken wings at home with crispy skin, a savory soy glaze, and plenty of black pepper, Tebasaki is a great recipe to try. The key to this Tebasaki recipe is double-frying the chicken wings: first at 160°C (320°F) for 5 minutes, followed by a 5-minute rest, then again at … Read more

If you want a warm, satisfying one-pot meal at home, this Japanese Salmon Rice is an easy way to cook fresh salmon and seasoned rice together in one pot. For this recipe, about 250 g (8.8 oz) fresh salmon is marinated in Cheongha and mentsuyu for 30 minutes, while the rice is soaked for the … Read more

If you want to make crispy Japanese tonkatsu at home with a richer, more distinctive sauce, Miso Katsu is a great option. This Nagoya-style dish pairs crunchy pork cutlets with a thick red miso sauce for a deeply savory, sweet-and-salty flavor. The key to this Miso Katsu recipe is preparing the pork loin with a … Read more

When making Japanese pork miso soup at home, it is better to sauté the pork and vegetables first rather than adding everything directly to the broth. This extra step brings out more flavor from each ingredient and gives the soup a deeper, more savory taste. Tonjiru (Japanese Pork Miso Soup) is made by sautéing thinly … Read more

When making Japanese-style miso-braised mackerel, the key is to reduce the fishy aroma while simmering the mackerel gently enough to keep the flesh from falling apart. This Saba Misoni recipe starts by blanching the mackerel in boiling water for just 3 seconds, then gently rinsing it in cold water. The fish is simmered for 8 … Read more

If you want to make a simple Japanese dessert at home, these dango made with glutinous rice flour and silken tofu are an easy place to start. This Mitarashi Dango recipe combines 130 g (4.6 oz) glutinous rice flour with 130 g (4.6 oz) silken tofu to make 20 soft, chewy rice dumplings. The dango … Read more

When making a Japanese pork rice bowl with a thick cut of pork, the order matters: sear the meat first, then simmer it in the tare sauce. This helps the pork hold its shape while developing a flavorful browned exterior. The key to this Chashu Don recipe is to sear 500 g (17.6 oz) pork … Read more