Menu:
– Miso soup with wakame, silken tofu and shimeji mushrooms [Recipe]
– Japanese rice [Recipe]
– Grilled yellowtail with garlic soy sauce [Recipe]
– Cucumber and bean sprouts salad
– Simmered butterbur
Paired tea:
– YUCa’s Tea : Tosa-Cha
In this series, I’ll be sharing questions that our customers have asked!
Q. What do people eat for dinner in Japan?
A. In Japan, dinner is typically a well-balanced meal, often consisting of a variety of dishes. The traditional style follows the “ichiju-sansai” (一汁三菜), which translates to “one soup and three sides.
Japanese dinners focus on fresh, seasonal ingredients and aim to create a balanced, satisfying meal that includes a variety of tastes and textures. The idea is not just to eat but to appreciate the harmony and thoughtfulness behind each dish.
Do you like matcha? Matcha is a vibrant green powdered tea made by finely grinding specially cultivated tea leaves called tencha using a stone mill. Since you consume the entire tea leaf, matcha is packed with umami flavor and rich in nutrients.
In Japan, matcha is traditionally used in tea ceremonies, but nowadays there are many shops where you can easily enjoy it.
Located in Asakusa, Suzukien (壽々喜園) is a specialty tea shop where you can enjoy a wide variety of Japanese teas, as well as sweets and gelato made with tea.
One of their highlights is the “world’s richest” matcha gelato, which has become a hot topic among matcha lovers. Their signature “Matcha Gelato No.7” lets you choose from seven levels of matcha intensity — a must-try for any matcha fan.
Another popular option is the “Four Types of Matcha An Dango with Sencha,” featuring dumplings topped with matcha-flavored sweet bean pastes of varying richness, served with a fragrant cup of sencha. It’s the perfect spot to take a break while exploring Asakusa.
Be sure to give it a try!
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Location :
Menu:
– Miso soup with tofu, daikon and spinach [Recipe]
– Onigiri [Recipe]
– Tofu steak [Recipe]
– Tofu salad with carrot, spinach, konnyaku and shiitake mushroom [Recipe]
– Stir-fry burdock and carrot [Recipe]
– Japanese omelette [Recipe]
– Strawberry
Behind the scenes:
This menu is inspired by a traditional Japanese breakfast. It includes miso soup and rice, served in the form of onigiri (rice balls) to make it easier for children to eat. The side dishes are tamagoyaki (Japanese rolled omelet), tofu steak, and a tofu salad made by blending tofu into a paste and mixing it with boiled vegetables. For dietary fiber intake, kinpira made with burdock root and carrots was prepared. For dessert, strawberries—children’s favorite—were chosen to provide a good source of vitamins.
Note : This recipe was first submitted on April 6, 2021, and resubmitted on May 1, 2025, to reflect additional information.
Do you love ramen? Ever wanted to dive deeper into its world? If yes, this exhibition is for you! Currently on display at 21_21 DESIGN SIGHT in Roppongi, “The Art of the RAMEN Bowl” showcases the beauty and diversity of ramen bowls.
“21_21 DESIGN SIGHT” is a cultural facility located in Tokyo Midtown, Roppongi, dedicated to exploring the possibilities of design. Opened in 2007, the building was designed by architect Tadao Ando and features a distinctive roof structure that incorporates natural light, harmonizing beautifully with the surrounding greenery.
Ramen, alongside sushi, is one of the most beloved Japanese dishes around the world. This exhibition shines a spotlight on the ramen bowl—donburi—and explores and analyzes it from a design perspective, creating an atmosphere that can be enjoyed by people of all ages.
Menu:
– Tuna sandwich [Recipe]
– Japanese egg sandwich [Recipe]
– Veggie soup with onion, broccoli, carrot and sausage [Recipe]
– Anpanman-shape fried potato
– Yogurt with apple
Behind the scenes:
This meal is something I made when my daughter was still little (around 2 years old?). I made tuna mayo and egg salad sandwiches as the main dish so she could eat with her hands. On the side, I added Anpanman-shaped French fries, which she loved at the time. Since I felt the meal needed more vegetables, I included a pasta soup with finely chopped broccoli, carrots, and sausage. For dessert, I topped it off with diced apples to help her get some vitamins!
Note : This recipe was first submitted on February 16, 2021, and resubmitted on April 24, 2025, to reflect additional information.
Menu:
– Miso soup with wakame, fried tofu, silken tofu and eggplant [Recipe]
– Japanese rice with homemade furikake [Recipe]
– Grilled cod fish with butter and soy sauce [Recipe]
– Goma-ae with broccoli [Recipe]
– Natto
Paired tea:
– YUCa’s Tea : Chiran Cha
When you feel like eating fish but don’t know how to cook it, this is an easy recipe for you! You can try Teriyaki sauce that I introduced in my previous recipe, but this sauce is much easier. Yes, it’s just butter and soy sauce. This is one of the easiest, most simple and yummy sauces that I recommend.
Menu:
– Tamago sandwich [Recipe]
– Karaage fried chicken [Recipe]
– Japanese egg drop soup [Recipe]
– Tuna salad with spinach and carrot
– Banana
– Yogurt with blueberry
Behind the scenes:
This time, I created a menu focused on protein. The main dish is a sandwich filled with plenty of eggs, commonly known as a tamago sandwich. Since I thought the main dish alone might not be filling enough, I added a banana on the side. For the soup, I made a Japanese-style egg drop soup by adding beaten eggs to a vegetable-based broth.
The main protein dish is karaage—bite-sized pieces of chicken thigh, deep-fried to perfection. As a side dish, I included a tuna salad, which is another great source of protein from fish. For dessert, I chose yogurt topped with blueberry jam to provide some vitamins as well. Enjoy the meal!
Note : This recipe was first submitted on January 5, 2021, and resubmitted on April 17, 2025, to reflect additional information.
Menu:
– Miso soup with silken tofu, rapeseed flower and eggplant [Recipe]
– Japanese rice with BarleyMax barley [Recipe]
– Chikuzen-ni (Simmered chicken and vegetables) [Recipe]
– Harusame salad (Glass noodle salad)
– Cucumber and bean sprout salad with yukari (dried red shiso)
Paired tea:
– YUCa’s Tea : Chiran Cha
