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Recipe : Yuzu syrup
Yuzu is a citrus fruit native to East Asia, particularly Japan, Korea, and China. It has a unique flavor that is a cross between lemon and lime, with a tart and aromatic taste. The fruit is often used in Japanese cuisine, both for its zest and juice. Yuzu is popular in dishes like sauces, dressings, and marinades, and it’s also used in sweets, teas, and cocktails. The zest is highly valued for its fragrant, zesty aroma. Recently, yuzu has gained international popularity and can be found in many food products worldwide. I bought a lot of small yuzu fruits and decided to make a simple yuzu syrup to preserve them and enjoy the flavor for a long time.
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Recipe : Sakura Mochi
Sakura Mochi (桜餅) is a Japanese confectionery associated with cherry blossoms and is made by wrapping rice cake sweets in cherry leaves. This wagashi is made with a special flour called domyoji flour and steamed to give it a unique texture.
There are two types of what are called “sakura mochi,” one invented in the Kanto region and spread mainly in eastern Japan, and the other invented in the Kansai region and spread throughout Japan.
Although it is a confectionary eaten year-round, today it has become one of the essential sweets for the Dolls’ Festival, partly because it is colored pink to resemble cherry blossoms with food red, as the name implies.
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Recipe : How to prepare Matcha
Matcha is a type of powdered green tea, and it is especially used in Japanese tea ceremonies. Matcha is made by steaming tea leaves, drying them, and then carefully grinding them into a fine powder using a stone mill. Unlike regular green tea, matcha involves drinking the tea leaves themselves.
Matcha is loved not only for its use in tea ceremonies but also as an everyday beverage. In recent years, it has become widely used in sweets, drinks, and cooking. In this article, we will introduce the basic way to make matcha.
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Recipe : Nikujaga
Nikujaga is known as an important Japanese home meal. “Niku” means meat (and it’s usually Japanese beef for this dish) and “Jaga(-imo)” means potato. Other than Japanese beef and potato, there are carrot and onion. As for color and texture, you can add green beans and Shirataki to add volume. It’s a bit funny but it is said that if young women she can cook this dish very well, she is ready for getting married. What an interesting and important dish!
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Recipe : Anmitsu
Anmitsu (あんみつ) is considered as a summer dessert but we can buy it all year around here in Japan. This Japanese style parfait is made of small cubes of agar agar jelly, red bean paste called anko, mochi, various fruits, ice cream (either vanilla or matcha flavor) and boiled red beans. It’s usually served with brown sugar syrup called Kuromitsu that you pour over the Anmitsu before enjoying this sweets.
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Recipe : Burdock & Hijiki Salad
Hijiki (dried seaweed) and gobo (Japanese burdock root) are ingredients rich in dietary fiber and packed with nutrients. They also have a great texture, providing a satisfying bite and a sense of fullness. In this recipe, in addition to hijiki and gobo, I also use corn and string beans. This salad allows you to get a combination of iron, vitamins, minerals, and calcium all at once. It’s perfect as a side dish for a bento box or as a make-ahead dish for meal prepping.
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Egg Sandwich
Japanese egg sandwiches, or “Tamago Sando”, are a beloved type of sandwich in Japan known for their simplicity and deliciousness. They typically consist of soft and fluffy bread (often crustless) filled with a creamy egg salad made from mashed boiled eggs, mayonnaise, and sometimes a hint of mustard or seasoning.
Tamago sando is popular as a quick snack, a bento item, or even a light meal, and it has gained international recognition for its unique taste and texture. It’s a perfect representation of Japan’s ability to elevate simple dishes into something special!
I will introduce two types of Tamago Sando: Japanese omelette-style and tamago salad-style. Which one do you like?
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Recipe : Tonkatsu
Tonkatsu (とんかつ) is a popular Japanese dish consisting of a breaded and deep-fried pork cutlet. The pork is typically coated in flour, egg, and panko (Japanese breadcrumbs) before being fried until golden and crispy. Tonkatsu is often served with shredded cabbage, rice, miso soup, and a special tangy-sweet sauce known as tonkatsu sauce. Variations of tonkatsu can include different cuts of pork, such as fillet (hire) or loin (rosu), and the dish may also be served as a sandwich (katsu-sando) or over rice in a bowl (katsudon). It’s a beloved comfort food in Japan, known for its satisfying crunch and hearty flavor.
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Japanese Set Meal Idea : vol.270
Menu:
– Daikon Mochi
– Eggplant miso stir-fry [Recipe]
– Japanese rice topped with yukari
– Kakitama-jiru [Recipe]
Yakisoba
Yakisoba(やきそば) is a popular Japanese stir-fried noodle dish. Despite its name, which means “fried soba,” it is actually made with wheat-based noodles similar to ramen, not buckwheat soba noodles. The dish typically consists of noodles stir-fried with a mix of vegetables like cabbage, carrots, and onions, along with meat such as pork or chicken. It’s flavored with a savory sauce that is slightly sweet and tangy, similar to Worcestershire sauce. Toppings often include pickled ginger, dried seaweed, and bonito flakes. Yakisoba is commonly enjoyed at festivals, street stalls, or as a casual meal at home.
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