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Japanese Recipes

45 recipes

Japanese home cooking is built around rice, a bowl of soup and a few small side dishes, a pattern known as ichiju-sansai (one soup, three sides). Flavor comes from a short list of fermented and brewed seasonings: soy sauce, miso, mirin, sake and rice vinegar, with dashi, a light stock of kelp and dried bonito, underneath much of it. Fish and seafood have always mattered on an island nation, eaten raw, grilled, simmered or dried, while meat became common from the late 1800s and brought dishes such as tonkatsu, croquettes and curry rice. Noodles are a daily food, from wheat udon and buckwheat soba to ramen, which came from Chinese cooking and was reshaped locally. The seasons guide the table: bamboo shoots in spring, cold noodles in summer, mushrooms and chestnuts in autumn, hot pots in winter. Celebrations bring osechi at New Year, mochi, and sekihan (red bean rice). Sweets rely on sweet bean paste, rice flour and matcha.

Staple ingredients

Breakfast

Appetizers

Soups

Salads

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Drinks

Pickles and Preserves

Common questions

What is Japanese food known for?

Rice-centered meals, clean seasoning and careful technique. Sushi, ramen, tempura, tonkatsu and curry rice are famous abroad, while home cooks rely on miso soup, simmered vegetables, grilled fish and rice bowls.

What is the national dish of Japan?

There is no official one. Sushi is the dish most linked with Japan abroad, while at home many people would say that rice with miso soup and a few side dishes is the heart of an everyday meal.

Is Japanese food spicy?

Generally no. Seasoning is savory, lightly sweet and gently sour. Heat is optional and added at the table, such as shichimi togarashi, wasabi, karashi mustard or chili oil with noodles and gyoza.