Nourish yourself during the winter season with this easy daikon radish and fried bean curd miso soup. This heartier version of the classic miso soup has a generous amount of daikon radish and fried bean curd making it a rich source of protein and important vitamin and minerals. This simple yet subsistent side dish will sure to become an important component to any meal. Recipe courtesy of Mizue Kanazawa.
A potent dose of ginger with a kick of sake gives these fabulous fried chicken a Japanese flavour that is both crispy and juicy. Its long marinating time allows the salts in the soy sauce to tenderise the chicken as well as infuse all the flavours fully. Paired exceptionally well with julienne-sliced cabbage, this recipe can be assembled quickly and without a hassling, making it a popular go-to dish in Japan. Recipe courtesy of Mizue Kanazawa.
For a flavourful and nutritious meal that is quick and easy to make, this mountain vegetable rice bowl is a satisfying pick. As well as rice and assorted mountain vegetables, this rice bowl is also made with light soy sauce and sake, which adds a delightfully full-bodied, almost nutty flavour to the mix. This is a delicious dish served either by itself or as part of a more varied lunch/dinner spread. Recipe courtesy of Mizue Kanazawa.
Cauliflower is a versatile vegetable, with a mild and slightly nutty flavour that works well with both Western and Asian cuisines. This recipe is inspired by classic cauliflower cheese. In this Japanese version, the cauliflower is cooked in dashi soup stock for a mellow umami flavour, as well as dressed with a little soy sauce for a hint of saltiness. Recipe courtesy of Mizue Kanazawa.
One common method for getting more salty, meaty flavour into vegetables is wrapping them in bacon. These bacon-wrapped vegetables can then be deep-fried, grilled, or roasted.The unique texture and long, thin shape of okra makes it ideal for turning into salty bacon wraps. The combination of savoury, slightly acidic okra and salty bacon works particularly well, especially when sautéed and served with a little lemon juice. Recipe courtesy of Mizue Kanazawa.
During the warm summer months, cold udon noodles are among the most popular dishes in Japan. Udon noodles are as easy to prepare as fresh or dried pasta, and they have a uniquely thick, chewy texture that helps them to stand out from other noodle types.These cold udon noodles are drizzled very simply in a roasted sesame flavoured dipping sauce, making a dish that is filling while also being light and refreshing for summer. Recipe courtesy of Mizue Kanazawa.
Salmon is a protein that is commonly combined with teriyaki sauce, as the subtle savoury taste of cooked salmon works well with the dynamic sweet/savoury flavour of teriyaki. This teriyaki salmon is served with cabbage stir-fried in soy sauce and dashi, which offers a contrasting crunchy texture. Recipe courtesy of Mizue Kanazawa.
One dish that is enjoyed in countless Japanese homes, particularly during the summer, is chilled tofu. This dish is a simple combination of chilled silken tofu, ginger paste, katsuobushi bonito fish flakes, and just a hint of soy sauce. The trick is to go easy on the soy sauce, because too much will block out the delicate soy flavour of the tofu. Recipe courtesy of Mizue Kanazawa.
This tomato and egg rice bowl adds colour, nutrition, and not to mention flavour into what would otherwise be a simple bowl of Japanese rice. This dish is also versatile, working well served as part of a larger Japanese breakfast or dinner spread, or served by itself as a light lunch or tea break meal. Recipe courtesy of Mizue Kanazawa.
Shiokoji is salted rice malt. It has been used in Japan for centuries and has recently become significantly popular in Japanese cooking. It adds delicious amino acids and tenderises meats to make them even tastier. You can use it as alternative to salt, to give a little more flavour to dishes. The use of shiokoji in this marinated pork recipe will leave the meat beautifully tender.Recipe courtesy of Mizue Kanazawa.
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