Sukiyaki (すき焼き) is a Japanese style hot pot and has thinly sliced beef, cooked with various vegetables in a table-pot cast-iron pan. Sukiyaki is one of the famous Japanese cuisine same as Sushi, Tempura and Ramen. We usually eat Sukiyaki with family and friends at home. For this dish, I recommend to prepare good quality and thinly sliced Japanese beef loin. The quality of beef controls the flavor of Sukiyaki. I like Sukiyaki because I can also eat lots of vegetables including grilled tofu. Don’t forget about the flavor of Sukiyaki sauce. This sauce is well mixed with dipping sauce which is beaten raw egg!
There is something special about cooking together in the kitchen.
Recently, my daughter and I made fluffy matcha steamed cakes using YUCa’s Tea Organic Uji Matcha.
What started as a simple afternoon snack became a wonderful opportunity to spend time together, learn, and create something delicious from scratch.
As we mixed the batter, the beautiful green color of the matcha caught her attention.
“Mommy, it’s so pretty!”
Moments like these remind me that cooking is about much more than food. It’s about connection, curiosity, and creating memories together.
Why We Love Matcha Steamed Cakes
Steamed cakes are soft, light, and easy to make. Unlike baked cakes, they don’t require an oven, making them a perfect recipe for families and beginner cooks.
Adding matcha gives them a beautiful natural color and a delicate balance of sweetness and umami. They are perfect for breakfast, an afternoon snack, or serving with a cup of Japanese tea. Read More
As the days grow warmer in Japan, eggplants begin to appear more frequently at local markets and on family tables.
One of my favorite ways to enjoy them is in a simple bowl of miso soup with fried tofu.
This is a classic combination found in many Japanese homes. The eggplant becomes soft and silky as it cooks in dashi, soaking up the delicate umami of the broth. Fried tofu adds richness and depth, creating a comforting balance of flavors.
Although miso soup is often considered a humble everyday dish, it beautifully reflects the Japanese appreciation for seasonality. By choosing ingredients that are at their peak, even a simple bowl of soup can connect us to the rhythm of nature.
For an early summer touch, I like to add a little freshly grated ginger just before serving. Its bright aroma brings freshness to the soup and pairs wonderfully with the tender eggplant. Read More
Yuzu yokan with pieces of yuzu peel is a traditional Japanese sweet made by adding yuzu peel to sweet bean jelly. It is characterized by an elegant flavor that balances sweetness with a refreshing aroma and a slight bitterness. The smooth texture is complemented by the subtle chewiness of the yuzu peel, and its appearance is visually appealing. It is often enjoyed with green tea.
Japanese Ebi Furai is a dish where shrimp is coated in batter and deep-fried, resulting in a crispy exterior and a tender, juicy interior. Typically, the shrimp is peeled, deveined, and seasoned with salt and pepper, then coated in flour, egg, and breadcrumbs before being fried. Ebi Furai is often served with tartar sauce, and commonly accompanied by shredded cabbage, rice, and miso soup. It is a popular dish in home cooking, casual eateries, and restaurants.
Japanese tartar sauce is slightly different from the typical Western version, as it incorporates Japanese ingredients. Its characteristics include the use of Japanese mayonnaise, onions, boiled eggs, and cucumbers instead of pickles. To add sweetness, sugar and soy sauce are often used. If acidity is needed, a small amount of lemon or rice vinegar may be added. Japanese tartar sauce is commonly used in home cooking and Western-style restaurants, providing a mild and rich flavor that complements dishes. It is often paired with simple fried foods and fish dishes.
Mackerel simmered in miso (鯖の味噌煮) is a traditional Japanese dish made by gently cooking mackerel in a savory sauce of miso paste, sake, mirin, sugar, and ginger. The miso gives the dish a rich, slightly sweet and salty flavor, while ginger helps remove any fishy smell. It is commonly served as a home-style meal and eaten with rice.
Shabu-shabu (しゃぶしゃぶ) is a Japanese hot pot dish. It is named after the sound “shabu shabu,” which describes the swishing motion used when cooking the meat in hot broth. A pot of water or light broth, usually flavored with kombu (kelp), is heated at the table. Thinly sliced meat, such as beef or pork, is briefly swished in the hot liquid until just cooked. Vegetables like napa cabbage, mushrooms, tofu, and leafy greens are also cooked in the pot.
The cooked meat and vegetables are dipped in sauces, most commonly ponzu (a citrus soy sauce) or sesame sauce, before eating. Because the meat is cooked very quickly, it stays tender and light. Shabu-shabu is often enjoyed as a social meal, where everyone cooks and eats together, especially during colder seasons in Japan.
This is a tofu croquette recipe filled with a variety of vegetables. To boost the protein content, tofu and ground soy meat are used, but it can also be deliciously customized with additions such as cheese or tempeh. Crispy on the outside and light and tender on the inside, these croquettes offer a gentle balance of vegetable sweetness and savory flavor. Although fried, they feel surprisingly light, making them a great choice for those seeking a healthier, plant-based option. They work well as a main dish, a light appetizer, or even as a bento side. Read More
