Recipes from Japan
Japan eats by precision and quiet contrast — broths simmered for hours, rice rinsed until clean, garnishes placed with intent. Ramen counters, sushi bars and home kitchens all share the same restraint.
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Sushi
Delicate rice rolls with fresh fish and nori seaweed — elegant and delicious.
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Classic Japanese Ramen
Rich pork bone broth with springy noodles, marinated egg and nori — authentic Japanese ramen.
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Japanese Curry Rice
Japan's everyday curry over rice — denser, sweeter and milder than its origins, ready in 40 minutes.
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Okonomiyaki
Japanese cabbage-and-pork-belly pancake brushed with okonomiyaki sauce — 'cook what you like', Osaka style.
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Tonkotsu Ramen
Creamy white pork bone broth with ramen noodles, chashu pork and marinated egg — the ultimate Japanese ramen.
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Shoyu Ramen
Clear chicken broth seasoned with shoyu tare, ramen noodles, chashu, nori and a perfect marinated egg.
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Miso Ramen
Rich miso broth with ground pork, sweet corn, butter and ramen noodles — a warming umami bowl.
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Tempura
Japanese tempura with prawns, sweet potato, kabocha, eggplant and shiitake — ice-cold batter, fast fry, ivory-pale crust.
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Onigiri
Japanese onigiri — rice triangles with nori, tuna mayo, umeboshi or salted salmon. The original Japanese packed lunch.
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Yakitori
Japanese yakitori — chicken thigh skewers grilled fast over high heat, finished with salt (shio) or soy-mirin-sake glaze (tare).