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Simmered mackerel in miso served on a plate topped with julienned shallots (scallions)

Simmered Mackerel in Miso

With a bright orange colour, Mixed Vegetable Salad Dressing is full of grated vegetables–it is 50% vegetables!

Mixed Vegetable Salad Dressing

Marinated quail eggs served in a small bowl as a starter, just like the way served at Izakaya.

Izakaya-style Marinated Quail Eggs

Steamed Rolled Chicken surrounded by julienned vegetable salad, photo taken from top.

Steamed Rolled Chicken with Soy Sesame Sauce

Appetisers & Starters

Marinated quail eggs served in a small bowl as a starter, just like the way served at Izakaya.

Izakaya-style Marinated Quail Eggs

Thinly sliced turnip is marinated in sweet vinegar with konbu and chilli. Crunchy turnip with sweet and sour flavour – it’s great with rice and goes well with drinks as nibbles.

Pickled Turnip (Senmai-zuke)

Bonito Tataki (Seared Bonito) is the representative sashimi dish of Kōchi prefecture. When the bonito skin is seared and charred, it gives an appetising aroma to the sashimi. Slice the fillets thicker than usual sashimi slices and eat them with ponzu dressing.

Bonito Tataki (Seared Bonito)

Japanese-style kingfish tartare, called Kingfish Tataki, is a similar dish to fish tartare but with miso flavour. The fish is chopped much more finely than standard fish tartare. Everything is done on a cutting board with a knife, including mixing the ingredients.

Japanese-style Kingfish Tartare (Kingfish Tataki)

Main

Simmered mackerel in miso served on a plate topped with julienned shallots (scallions)

Simmered Mackerel in Miso

Steamed Rolled Chicken surrounded by julienned vegetable salad, photo taken from top.

Steamed Rolled Chicken with Soy Sesame Sauce

Pork Kasuzuke cooked on a griddle pan look appertaining with burnt lines. Served with mizuna and carrot salad.

Pork Marinated in Sake Lees (Pork Kasuzuke)

Bonito Tataki (Seared Bonito) is the representative sashimi dish of Kōchi prefecture. When the bonito skin is seared and charred, it gives an appetising aroma to the sashimi. Slice the fillets thicker than usual sashimi slices and eat them with ponzu dressing.

Bonito Tataki (Seared Bonito)

Salads

With a bright orange colour, Mixed Vegetable Salad Dressing is full of grated vegetables–it is 50% vegetables!

Mixed Vegetable Salad Dressing

Very simple but refreshing salad that takes no time to make. Salty and sour pickled plum adds a unique flavour to the dressing, which goes so well with Daikon Salad.

Daikon Salad with Pickled Plum Dressing

I call it ‘salad’ as that’s how Westerners recognise it but this is a simmered dish, usually served at room temperature. Hijiki Seaweed Salad can be made ahead of time and served as a side. It is also a popular food to include in a bento box.

Hijiki Seaweed Salad (Hijiki no Nimono)

Scrambled Tofu is a delicious vegetarian side dish. Or perhaps you could call it a warm salad. It is a typical home cooking dish and quite simple to make.

Scrambled Tofu (Iri Dofu)

Sides

Thinly sliced turnip is marinated in sweet vinegar with konbu and chilli. Crunchy turnip with sweet and sour flavour – it’s great with rice and goes well with drinks as nibbles.

Pickled Turnip (Senmai-zuke)

A typical Japanese home cooking dish, Braised Burdock (Kinpira Gobō) is a vegetable side dish. Burdock root and carrot are cut into matchsticks and cooked in a slightly sweet soy sauce. It is very fast to make and can be made ahead of time.

Braised Burdock (Kinpira Gobō)

I call it ‘salad’ as that’s how Westerners recognise it but this is a simmered dish, usually served at room temperature. Hijiki Seaweed Salad can be made ahead of time and served as a side. It is also a popular food to include in a bento box.

Hijiki Seaweed Salad (Hijiki no Nimono)

Tofu mixed in the meat makes the patties bouncy and soft. Flavoured with miso and soy sauce, these chicken patties don’t need sauce to go with them. Shiso (perilla) leaves wrapped around the patties decorate them and give an extra Japanese touch to the dish.

Chicken Patties Wrapped in Perilla

Soups

Zosui (雑炊) is a Japanese version of congee. Rice is cooked in flavoured soup with vegetables, egg and sometimes meat or fish. It is often made using the soup from the hot pot to wrap up the wonderful meal of the day. You can imagine how good the soup from the hot pot would be, can’t you?

Zosui (Japanese Rice Soup – Ojiya)

Tonjiru (豚汁) is a hearty miso soup with pork slices and vegetables. Packed with loads of vegetables and a small amount of pork, tonjiru is quite filling but you will be surprised to know the calories in tonjiru are low. It is considered to be a winter dish in Japan but I can't see why we shouldn't have it all year round. It's delicious.

Tonjiru (Pork and Vegetable Miso Soup)

Ozoni is a special dish that most Japanese households serve on New Year’s Day. It is a clear soup with cooked rice cakes and colourful ingredients such as prawns, shiitake, and mitsuba (wild Japanese parsley). Ingredients can vary and you can even make it vegetarian.

Ozoni (Clear Soup with Rice Cake)

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Instant Miso Soup

Pantry Essentials

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Instant Miso Soup

MisoSoup_13

Miso Soup Ingredient Combinations

MisoSoup_7

Miso Soup Basics

Here is a summary of commonly used Japanese Dressings that are made using vinegar / citrus as a base. Once you remember the proportions, all you need to do is to come up with a good combination of vegetables, seaweed and protein.

Japanese Dressings

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