Free Asian Recipes from Japan for Cooking Japanese Food

So what is so special about Japanese cuisine? Is it the beautiful presentation in which food art takes a whole new meaning? Is it the small and delicate quantities that the food is served? Is it the appearance, the aroma, taste, the texture.... difficult to answer but I feel that all this combined gives Japanese cuisine its soul and heart.

The big difference in Japanese cooking compared to other Asian cooking is that most of the cooking is either done in or over water. By using water instead of oil, it gives it a lightness and delicate flavor that is most appealing. As a result, the Japanese race is mostly slender and slim where heart disease is a rare problem.

One of the most interesting and well known dishes is sashimi or raw fish (otsukuri) consisting of various raw fish. Do not be put off by the thought of eating these delicate beauties as you will find no strong fish taste here. Most diners love to dip the sashimi into dipping bowls filled with wasabi and soya sauce. Japanese sushi such as California Roll (most would claim it is Ichiro Mashita of LA created it) uses nori seaweed which is prized for its strong flavor. Other dishes to watch out for is tempura and tonkatsu.

Traditional Japanese Meal Setting

Unlike most Asian cuisine, most Japanese meals consists of individual dishes in small settings. At times a tray is set in front of each diner and all the food is served at once with each dish carefully selected and chosen. Soups are usually served in bowls that are covered, this serves not only to look attractive but to keep the soup hot. Where spoons in other cultures are used to scoop the soup, spoons are not used here... (unless you are served chawan mushi or steamed custard) rather the soup is taken to the lips with both hands.

Rice is important in Japanese culture so much so that the art of making Japanese rice becomes an art. What makes great sushi will depend on the quality and method of how the rice is made. Noodles of various kind is also just as important. Chilled noodles are especially popular in the summer month. Japanese green tea is usually served with the meals. Try sipping an iced cold beverage drink known as mugicha or iced 'tea' made with roasted unhusked barley for a unique and out-of-this-world experience. Be warned though, it's not to everyone's palate. Another famous drink is known as sake which is served at meals. Sake is served warm in tiny cups called sakazuki during the winter months but liquer glasses can also be used as well. Sake is also drunk chilled.

I adore Japanese cuisine for its simplicity and complex nature and I hope you will find these recipes easy to make. Enjoy!

Japanese Recipes

Index of New Japanese Recipes:

• Assorted Dengaku (Dengaku Iroiro)^NEW
• Calamari Sashimi or Ika Moriawase^NEW
• Poached Oysters in Wasabi Cream Sauce^NEW
• Ginger Scallop Stir-Fry^NEW
• Sushi in Tofu Pouches (Inari Sushi)^NEW
  
  Japanese Chicken, Duck, Quail & Poultry Recipes:
  
• Chicken Braised in Sweet Soy
• Duck Breast Fillet Teriyaki
• Fried Chicken with Lemon Sauce (Tori no Koromo-age)
• Ginger Chicken with Vegetables
• Grilled Chicken Wings
• Spicy Marinated Chicken (Tori no Namban Zuke)
• Stewed Chicken with Chestnuts (Tori to Kuri Ni Mono)
• Torino-teriyaki (Chicken Teriyaki) ^popular
• Yakitori (Chicken on Skewers) ^popular
  
  Japanese Pork, Beef, Veal and Lamb Recipes
  
• Gyoza (Potstickers) ^popular
• Miso Pork with Snow Peas and Water Chestnuts
• Shabu Shabu (Japanese Meat Fondue) ^popular
• Sliced Seared Beef with Ponzu Soy Sauce (Guy Tataki)
• Sukiyaki ^popular
• Tonkatsu (Breaded Pork on Skewers) ^popular
• Teppanyaki ^popular
  
  Japanese Seafood Recipes
  
• Grilled Tuna Salad
• Japanese Prawn and Cucumber Salad
• Lobster Miso Soup (Ise Ebi Miso Siru)
• Lobster Sashimi (Ise Ebi Otsukuri)
• Miso Soup with Clams ^popular
• Sashimi (Raw Fish) ^popular
• Spicy Tuna Roll ^popular
• Tuna Sashimi ^popular
• Tempura ^popular
  
  Japanese Vegetarian Recipes
  
• Cucumber and Daikon Salad
• Deep Fried Tofu in Broth (Agesdashi Tofu) ^popular
• Glazed Sweet Potato Chunks
• Japanese Style Pickled Ginger
• Japanese Vinagerette
• Rolled Omelet (Dashi Maki Tamago) ^popular
• Spinach with Roasted Sesame Seeds (Gomae) ^popular
• Sunomono (Vinegared Salad)
• Sweet Soy Pumpkin
  
  Japanese Noodles & Rice Recipes
  
• California Sushi Rolls ^popular
• Japanese Curry Rice
• Miso soup ^popular
• Shoyu Flavored Grilled Rice Balls (Yaki Onigiri)
• Soba Noodles in Sweet Soy Broth
• Soba Noodles with Warm Soy Dressing
• Sushi Rice ^popular
• Tofu and Udon Noodle Soup
  
  Japanese Dessert Recipes
  
• Deep Fried Banana Wrapped in Filo (Banana Tsutsumi Age)
• Green Tea Tiramisu Flavored with Sambucca ^popular
• Tofu Cake
• Yuzu and Green Tea Brulee

Bonito Flakes (Katsuobushi)
Bonito Flakes are the shavings of dried, smoked and cured bonito fish, sold in fine or coarse flakes in small plastic packs. Fine flakes are used as garnish, while coarse flakes are used to make bonito fish stock (dashi). Store unused portions in an airtight container or plastic bag.

Breadcrumbs
Japanese breadcrumbs are availabe in 2 types: fine and large. Both have a lighter texture than Western ones. Japanese panko breadcrumbs makes for a flakier and crispier alternative to normal Western brand breadcrumbs.

Chives (Asatsuki)
Chopped chives are often added to dipping sauce for nabemono.

Clams
Large sea clams (hamaguri) often cooked in clear soup or broiled in salt or steamed in sake. Rarely eaten raw in japan. The small sea cleams (asari) is usually served in miso soup.

Daikon
Is a variety of large radish and is also known as Japanese or Asian radish. They are milder than small red radishes, more like a white carrot actually. Daikon can be eaten raw in salads, pickled, or used in stir-fries, soups and stews. It has a sweet and zesty flavor with a mild bite. Shred fine then use as a palate-cleanser with sashimi. The sprouts (kaiware-na) can be used in salads with raw fish.

Dashi Stock
Light Japanese stock, available in powder form. The flavor derives from kelp seaweed. Diluted vegetable stock made from a cube may be subsituted. Considered as "all-purpose" Japanese stock.

Fish Cake (Kamaboko)
Often in slices. Served with wasabi as hors d'oeuvre. Two types: baked fish cake (yaki-ita) or steamed fish cake (kamaboko).

Fu
A Japanese specialty made of dried wheat gluten made into a spongy dough. Made in a great variety of shapes. Soften in tepid water for 5 mins before using.

Gingko Nuts (Ginnan)
The kernel of this plum sized fruit of the gingko tree has a shell that must be removed with sharp knife or garlic crusher. You will need to peel the thin skin to reach the jade-green meat. Roasted and served with yakitori.

Green Ginger Wine
Is a type of alcoholic sweet wine with the taste of fresh ginger. If unable to find, you can use dry (white) vermouth.

Green Perilla (shiso) Leaves (ao-jiso) flowers (ho-jiso)
It is considered one of the most popular herb in Japan. Is almost always used when serving sashimi or other uncooked dishes. The perilla plant gives off tiny pink flowers in the summer. The flowers can be used as garnish for most raw dishes.

Gow Gee Wrappers
Are little round dough made from a combination of wheat flour and water. They are used to wrap around fillings and then are fried or steamed. Wonton wrappers can be used instead. Work with one wrapper at a time and keep rest covered with damp cloth to prevent drying.

Harusame
Are dried, very fine, white and almost transparent Japanese noodles. They are made from mung bean flour and are very similar to bean thread noodles.

Japanese Rice
This type of rice is a short-grain variety that is slightly more starchy than Thai or Chinese long-grain rice. It is available at Asian food stores and most supermarkets. It may be subsituted with any short or medium-grain rice.

Japanese Pepper Leaves (Kinome)
Is a type of fresh young, light green leaves from the sansho tree. Used in season to prepare dishes with bamboo shoots.

Japanese Seven-spice chili powder
Also known as shichimi-togarashi blends chilli powder with other ingredients including sansho and nori flakes. The mixtures are sprinkled over various dishes including soups.

Konbu
Also called kombu. Dried kepl used, along with bonito flakes to make Japanese dashi stock. Konbu has a natural white-powder covering that should not be rinsed off.

Mirin
This is a sweet liquid made by mixing and fermenting steamed glutinous rice with shoju (a distilled spirit similar to vodka). It adds a lovely glazed to grilled foods and is used to flavor soup stocks, marinades and dressings.

Miso
Miso is a fermented paste made from soybeans and/or wheat. Red miso paste is red to brown in color, high in protein and tastes more salty than white miso paste, which is sweeter and milder than red miso. Miso is also used to enhance the flavor of souprs, stocks and dressings and as a grilling base for meat and fish. It loses it flavor and digestive properties if allowed to boil. Refrigerate after opening.

Mitsuba
Mitsuba is sometimes known as Japanese wild parsley. It is a type of Japanese herb with a flavor that is closely described as being similar to chervil, parsley, cilantro, sorrel or celery leaves. The cress-like young seedlings are used in salads and the stems and leaves are usually chopped and used to flavor a number of dishes. Available fresh in the refrigerator section of Japanese food stores.

Nori Seaweed
The nori seaweed is a type of seaweed that has been pressed into very thin sheets and baked until it is dry and crisp. Before use, hold a nori sheet over an open flame for a few seconds so that it becomes lightly toasted, or toaste in a toaster oven. (keep a watchful eye when doing so)

Nashi Pears
Other names: Japanese or Asian pear. This sweet, juicy fruit has a similar taste to a pear but is much crisper in texture.

Octopus (Tako)
Octopus in the stores is almost always boiled and the skin has a deep red color. When serving this, you should slice it very thin and serve with sashimi or combined with cucumber slices in a vinegared salad.

Persimmons (Kaki)
It is considered a popular fruit for autumn. It is sweet and crunchy. bitter persimmons are usually sweetened and softened with small amoutns of white liquor and stored in air-tight containers.

Pickled ginger
Ginger is a thinly sliced ginger roots that are pickled in brine of rice vinegar and sugar. Shoga is red or salmon pink while gari is pale yellow. It adds the crisp flavor of ginger to fish and vegetable dishes and as tangy addition to stir-fried dishes.

Rice Vinegar (Su)
There are two basic types of rice vinegar: red vinegar is made from fermented rice and has a distinctive dark color and depth of flavor. The white vinegar is stronger in flavor as it is distilled from rice. If rice venegar is unavailable, cider vinegar may be used instead.

Salted Samon Roe (Ikura)
Served as topping for sushi. May also be preserved in sake or shoyu.

Sake
Japan's favorite rice wine; used in cooking, marinading and as part of delicious dipping sauces. If you are unable to find sake, use dry sherry, vermouth or brandy. When consumed as a drink, it is served warm - stand the container in hot water for about 20 mins to warm sake. Can also be served cold.

Sansho Pepper
This spice is closely related to the Szechuan or Sichuan pepper, is a midly hot Japanese seasoning made from the berries of the prickly ash tree, which are dried and ground into powder.

Sesame Seeds
White sesame seeds are the most common but you can also find black sesame seeds. The black sesame seeds have an earthier and richer taste than the white. To toast seeds, spread seeds evenly on oven tray, toast in moderate oven briefly. This will bring out all the flavor. Can go rancid so use within expiry date.

Smelt (Kisu)
Is a light, soft whitemeat fish that lacks distinctive flavor. Very popular in use in tempura. Often opened up flat when sold in shops.

Soy Sauce, Japanese (Shoyu)
A major seasoning ingredient made from fermented soy beans combined with yeast, salt and sugar. Always use soya sauce made in Japan for added flavor and depth. Use Japanese brand soy sauce when it comes to dipping your sushi or sashimi. Refrigerate after opening.

Soba Noodles
Soba nooldes are slender Japanese noodles made from buckwheat, usually in brown or green color. Can be eaten with hot broth soup or cold.

Somen Noodles
Are extremely thin and delicate dried wheat noodles from Japan. The somen noodles are available fresh and dried from most Asian grocery stores. Follow package instructions before using.

Squid (Ika)
Many sizes from finger size to several feet. Skin is peeled from large squid but the squid is never pounded. Can be served uncooked as sashimi, grilled or boiled.

Sweet Potatoes
The rich sweetness of this red tuber marries well with hot and sour flavor of South East Asia. In Japan, the sweet ptoato is used to make delicious candies and sweetmeats.

Tangerines (Mikan)
Easily the most popular fruit eaten in winter in Japan. The thin skin is easy to peel and the flesh is often sweet and juicy inside.

Tiger Shrimp (Kuruma-ebi)
In Japan, these shrimps are sold alive. When boiled, it becomes a clear and white color with a sweet taste. Often used to garnish dishes. Sweet red shrimp (ama-ebi) is as small as one's little finger and is always eaten fresh as sashimi or the topping for sushi.

Tofu
Tofu, also known as bean curd is a bland, slightly nutty food made from soy bean 'milk'. Its neutral taste gives it the ability to absorb the flavors of the food with which it is cooked. Once opened, store in refrigerator in water for the few days at the most. Change water daily. The Japanese tend to use a lot of 'silken' tofu which has a custard-like, soft consistency.

Wasabi
Is an Asian horseradish that is used to make a fiery sauce traditionally served with Japanese sashimi (raw fish dishes). It is sold in powdered or paste form. It tastes similar to ginger and hot mustard.

Wakame Seaweed
This seaweed is a green ribbon-like member of the brown algae family. Edible seaweed popular in Japan. Has fresh taste of the sea and is used in soups and simmered dishes. Wakame is available both fresh and dried forms in Asian food shops. Soften dried ones in cold water before cooking.

Wheat Flour Noodles (Udon)
Popular noodles served in hot soup or served cold with dipping sauce. You can get the white dried form noodles (hoshi-udon) which is sold in bundles and has to be cooked first in boiling water or you can get the pre-boiled noodles (yude-udon) which is ready to use. Sold in serving packs.

Yam Noodles (Shirataki)
Looks like thread-like noodles made from yam cake (konnyaku). The yam cake is made from yam potatoes and is very fibrous with rubber texture. Little flavor but low in calories. The noodles is often eaten with sukiyaki and niku-jaga. Also called "Devil's Tongue Noodles".

Yuzu
Japanese citrus-like fruit that is used as a marmalade when combined with honey and sugar. If yuzu cannot be found, subsitute with orange peel or brown sugar syrup.