3 Japanese stocks which is suitable for vegan and vegetarian.

Here's a Japanese recipe to put the humble but healthy cucumber on top of the taste chart - Wakame and Cucumber salad in a Japanese vinaigrette.

Chilled Japanese Soba Noodles are called Zaru soba in Japanese. Zarusoba is easy and quick to cook and healthy dish as well.

Here is a very popular Japanese dish that pairs Japanese curry with udon noodles.

House Vermont Curry roux is one of the popular curry in Japan. In this blog Im introducing 3 different curry.

Onigiri-Rice balls.

Delicious vegetable tempura.

Shisomiso and chicken Onigirazu and Natto and spring onion Onigirazu You might remember I posted an item on making shisomiso a couple of weeks ago. I put some of it to good use in some onigirazu, paired with chicken & spinach - super healthy & very tasty. At the same time, I also made some onigirazu using natto & spring onion - very yum also. These are great mainstays for a healthy lunch box, a picnic or just as a snack if you are on the go and in need of a nutricious energy

Japanese meat balls - Niku Dango Here's a recipe which sounds better in Japanese, "niku dango", than in English - plain old meat balls! But Japanese meat balls - Niku Dango are actually far from plain - they're made of minced pork cooked in a sweet soy sauce. They'll grace any dinner table or you can just pop them in a lunch box for a nourishing midday meal. Alternatively, you can also put these on skewers & cook them over the barbecue. I've truly never come across anyone w

Simmered Hijiki Here's a very traditional Japanese side dish that uses a seaweed common in East Asia but (as far as I know) nowhere else - it's called hijiki. You can buy hijiki in most Japanese and Chinese food stores, as well as health food shops, in its dried form. As with other seaweeds, there's a lot to like about hijiki nutritionally - it's high in magnesium, iron, calcium and iodine and is full of dietary fibre. I should point out that it does also contain traces of ar

Here's a one-pot winter warmer from Japan...Oden.

Kombu Tsukudani OK, first things first. What is tsukudani? Answer: Tsukudani is a cooking technique that involves simmering ingredients in a soy & mirin solution until the liquor has almost evaporated. Tskudani is a great way of creating a very concentrated umami flavour. But originally, tsukudani was used as a method of preserving foods in the days before refridgeration. Nowadays, kombu is the most common form of tsukudani but you can also use the technique with other ingred

Menchi katsu is another example of a Western style dish assimilated into Japanese food culture at the turn of the 20th century.

Ton Jiru.

This is Kanto style Sukiyaki.

Japanese style Chahan with Chicken which is fried rice.

"Sauce Katsudon" which means that your katsu will be delivered in a bowl perched on a blanket of shredded cabbage laid over a thick bed of rice.

Here is a classic Japanese dish called Oyakodon that you'll find in homes and restaurants throughout the country.

How to make Yakitori at home.

Daigaku Imo Here's my recipe for a dish called Daigaku Imo in Japanese which literally translates as "university potato". There are various stories about why caramelised sweet potatoes became associated with a university - some say the dish was invented by a student struggling to pay his fees, others that the dish was first popularised by an outlet selling its wares to students at the nation's #1 learning centre, Tokyo University. My guess is that these potatoes appealed to