Recipes from Japan

Tender eggplant simmered in a sweet and salty miso glaze.

Simple boiled wakame seaweed with a tangy vinegar dressing.

Quick stir-fry of shimeji mushrooms with soy sauce and aromatics.

Grilled dumplings filled with vegetables and served with a soy-based sauce.

Crispy fried lotus root with a spicy mayonnaise dip.

Tender asparagus steamed and served with a tangy ponzu sauce.

Crispy battered and fried chicken, a popular tempura dish.

A nutty and savory enhancement with sesame and soy.

A nutty and zesty twist on the traditional glaze.

Fried rice with fresh Echizen crab meat, seasoned with soy sauce and a touch of rice wine.

A bold, smoky flavor with extra garlic and paprika.

Bright citrus with sweet vanilla foundation

A luxurious and bright adaptation with saffron's floral notes and lemon's zest.

Refreshing citrus contrast to soy flavors

A bright and nutty twist on the traditional dish with a hint of citrus and toasted sesame.

A nutty depth from sesame seeds and a sweet tang from mirin, enhancing the crispy pork cutlet.

Pungent and salty with a sharp kick.

Traditional sushi wrapped in persimmon leaves for a subtle flavor.

Quick stir-fry of green onions with toasted sesame oil.

Tender pork belly braised in a sweet soy sauce glaze.

Crispy fried lotus root served with a zesty spicy mayo.

Simple steamed edamame sprinkled with sea salt.

Amplifies the garlic and sesame oil notes with a nutty, savory depth.

Smoky grilled mushrooms with a sweet teriyaki glaze.