Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays + Events
  • News
  • F&W Classic
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken
    • Comfort Food
    • Breakfast + Brunch
    • Salads
    • Desserts
    • Vegetables
    • Pasta + Noodles
    • Chefs
    • Meat + Poultry
    • Soup
    • Appetizers
    • Side Dishes
    • Fruits
    • Seafood
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails + Spirits
    • Coffee
    • Juices
    • Beer
    • Champagne + Sparkling Wine
    • Tea
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays + Events

    Holidays + Events

    See All Holidays + Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic

    F&W Classic

    See All F&W Classic
    • F&W Classic Insider
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

  1. Home
  2. How To
  3. Japanese

Japanese

By Food & Wine Updated April 12, 2018
Skip gallery slides
FB Tweet
Okonomiyaki
Credit: Victor Protasio
Mouthwatering Japanese recipes, from fish teriyaki with sweet-and-sour cucumbers to asparagus tempura.
Start Slideshow

1 of 25

FB Tweet
Pinterest Email Send Text Message Print

Kale-and-Scallion Negimaki

Kale-and-Scallion Negimaki. Photo © Con Poulos
Credit: © Con Poulos
Go to Recipe

Quick to make and tasty to boot, these delicious rolls are great to nosh on as a springtime dish. It pairs especially well with an earthy, minerally Pinot Noir.

  • More Beef Recipes and Tips

1 of 25

Advertisement
Advertisement

2 of 25

FB Tweet
Pinterest Email Send Text Message Print

Pork Tonkatsu

Pork Tonkatsu
Go to Recipe

In Japan, tonkatsu—fried, breaded pork cutlets—are hugely popular. For her version, Grace Parisi uses low-fat pork tenderloins.

  • Wine Pairing Ideas

2 of 25

3 of 25

FB Tweet
Pinterest Email Send Text Message Print

Cold Soba Salad with Dried Shiitake Dressing

Cold Soba Salad with Dried Shiitake Dressing
Go to Recipe

This sweet and savory Japanese-style cold noodle salad is an easy dish to serve to a crowd, since it's delicious chilled or at room temperature. Use preshredded carrots in place of julienned to make it even more quickly.

  • Hearty Healthy Noodle Recipes

3 of 25

Advertisement

4 of 25

FB Tweet
Pinterest Email Send Text Message Print

Sake—Steamed Clams

Sake-Steamed Clams
Go to Recipe

This recipe comes from Nobuo Fukuda of Sea Saw in Scottsdale, Arizona (an F&W Best New Chef 2003). He suggests using a cooking sake, or ryori. One brand he likes is Shochikubai.

  • More Recipes With Clams

4 of 25

5 of 25

FB Tweet
Pinterest Email Send Text Message Print

Japanese-Style Trout with Dashi

Japanese-Style Trout with Dashi
Go to Recipe

Grace Parisi learned to make unagi Kabayaki—grilled eel—by watching YouTube's adorable Cooking with Dog. Since eel is fairly hard to find, she often substitutes trout, which is a bit leaner than eel but similar in flavor.

  • More Healthy Fish Recipes

5 of 25

6 of 25

FB Tweet
Pinterest Email Send Text Message Print

Black Cod with Miso

Black Cod with Miso
Go to Recipe

This sweet and silky fish dish, which has been cloned at restaurants all over the country, is fairly simple to make, though it's somewhat time-consuming: Nobu Matsuhisa recommends marinating the black cod in a good deal of the sake-miso marinade for 2 to 3 days.

  • More Miso Soup Recipes

6 of 25

Advertisement
Advertisement
Advertisement

7 of 25

FB Tweet
Pinterest Email Send Text Message Print

Chawan Mushi

Chawan Mushi
Credit: © Tina Rupp
Go to Recipe

David Chang's Momofuku reveals the wildly creative New York City chef's obsession with Asian flavors, as in this steamed Japanese egg custard with mushrooms and crabmeat.

  • More From David Chang

7 of 25

8 of 25

FB Tweet
Pinterest Email Send Text Message Print

Spicy Grilled Shrimp with Yuzu Kosho Pesto

Spicy Grilled Shrimp with Yuzu Kosho Pesto
Go to Recipe

Yuzu kosho is a hot, spicy and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. It's the key to this supersimple and utterly delicious recipe from chef Ricardo Zarate of Mo-Chica in Los Angeles.

  • Grilled Seafood Recipes

8 of 25

9 of 25

FB Tweet
Pinterest Email Send Text Message Print

Miso Soup with Shrimp and Tofu

Miso Soup with Shrimp and Tofu
Go to Recipe

No soup is quicker to prepare than miso; just whisk miso paste into water. By adding shrimp, tofu and greens, it can double as a complete and light meal. Feel free to use leftover chicken or roast pork (or whatever else is at hand) in place of the shrimp.

  • More Fast Soup Recipes

9 of 25

Advertisement
Advertisement
Advertisement

10 of 25

FB Tweet
Pinterest Email Send Text Message Print

Fish Teriyaki with Sweet-and-Sour Cucumbers

HD-201003-r-cucumber-fish-teriyaki.jpg
Go to Recipe

This is a fairly classic take on teriyaki—broiled or grilled slices of marinated meat or fish. The small amount of sugar in the soy-based sauce caramelizes in the heat, creating a deliciously sticky glaze.

  • More Healthy Fish Recipes

10 of 25

11 of 25

FB Tweet
Pinterest Email Send Text Message Print

Soy-Glazed Chicken Yakitori

Soy-Glazed Chicken Yakitori
Credit: © Wendell T. Webber
Go to Recipe

Walking into a yakitori bar in Tokyo, chef Dean Fearing was startled by the thick grill smoke filling the room, then delighted by the delicious flavor of the skewered meats.

  • More Fantastic Chicken Recipes

11 of 25

12 of 25

FB Tweet
Pinterest Email Send Text Message Print

Sushi Rice

Sushi Rice
Go to Recipe

Masaharu Morimoto recommends using a rice cooker and seasoning the rice to taste. Start with 1/2 cup of sweetened vinegar for every 5 cups of cooked rice, adding more by the tablespoon if desired.

  • How To Make Sushi

12 of 25

Advertisement
Advertisement
Advertisement

13 of 25

FB Tweet
Pinterest Email Send Text Message Print

Soba Noodles with Dashi, Poached Egg and Scallions

Soba Noodles with Dashi, Poached Egg and Scallions
Go to Recipe

Chef Douglas Keane, an F&W Best New Chef 2006, creates a quick but flavorful broth using kombu (a type of seaweed) and dashi powder (an instant Japanese stock made from shaved bonito—tuna flakes). He poaches eggs in the broth and serves them for a protein-rich lunch or even breakfast.

  • More Noodle Soups

13 of 25

14 of 25

FB Tweet
Pinterest Email Send Text Message Print

Asparagus Tempura

Asparagus Tempura
Go to Recipe

This supercrispy tempura from chef Michael Schlow is one of his favorites. "I love anything fried, and it's the perfect cocktail party dish since no knife or fork is necessary," he says. Try serving the tempura with different sauces, like a high-quality soy sauce or curried mayonnaise.

  • Fried Food Recipes

14 of 25

15 of 25

FB Tweet
Pinterest Email Send Text Message Print

Nori Hand Rolls with Kale and Green Beans

Nori Hand Rolls with Kale and Green Beans
Credit: © John Kernick
Go to Recipe

Brown rice replaces the usual white in these fun-to-eat vegetable hand rolls.

  • More Seaweed Recipes

15 of 25

Advertisement
Advertisement
Advertisement

16 of 25

FB Tweet
Pinterest Email Send Text Message Print

Wasabi Flank Steak and Miso-Glazed Potatoes

Wasabi flank steak and miso–glazed potatoes
Credit: © Tina Rupp
Go to Recipe

At his Chicago restaurant, Takashi Yagihashi crusts strip steak with a spicy wasabi-horseradish cream, then serves it with miso-glazed potatoes and deep-fried salsify (a root vegetable). A healthier way is to coat lean but tasty flank steak with bottled horseradish and wasabi—no cream. Skip the salsify.

  • More Steak Recipes

16 of 25

17 of 25

FB Tweet
Pinterest Email Send Text Message Print

Dashi-Poached Scallop Salad with Wasabi Dressing

Dashi-Poached Scallop Salad with Wasabi Dressing
Go to Recipe

David Myers serves raw diver scallops with yuzu, fresh wasabi and dashi gelée. Home cooks can poach thinly sliced scallops in an easy dashi broth, a Japanese stock made with bonito (tuna) flakes and seaweed. Dressed with lemon juice and wasabi and topped with greens, the poached scallops become a satisfying first course.

  • More Scallop Recipes

17 of 25

18 of 25

FB Tweet
Pinterest Email Send Text Message Print

Warm Soba with Pork, Shrimp and Cabbage

Warm Soba with Pork, Shrimp and Cabbage
Credit: © Tina Rupp
Go to Recipe

This soup is packed with pork, mushrooms, noodles, and cabbage, so it's a terrific one-bowl meal. Grace Parisi delicately seasons the broth with store-bought dashi, a Japanese stock made from dried bonito (tuna) flakes.

  • More Noodle Soups

18 of 25

Advertisement
Advertisement
Advertisement

19 of 25

FB Tweet
Pinterest Email Send Text Message Print

Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu

Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu
Credit: © David Malosh
Go to Recipe

Using butter lettuce leaves as a makeshift plate, this recipe is the creation of Emeril Lagasse.

  • More Tuna Recipes

19 of 25

20 of 25

FB Tweet
Pinterest Email Send Text Message Print

Japanese-Inspired Pot Roast

Japanese-Inspired Pot Roast
Go to Recipe

This Asian-flavored roast can be served with rice or udon noodles.

  • Great Fast Roasts

20 of 25

21 of 25

FB Tweet
Pinterest Email Send Text Message Print

Shoyu Ramen

March 26: Shoyu Ramen
Go to Recipe

After visiting New York City's top ramen spots (including Ippudo NY, Sapporo and Momofuku Noodle Bar), Grace Parisi created her dream ramen with a pork-and-chicken-based broth that gets extra depth of flavor from kombu (seaweed) and shoyu (Japanese soy sauce).

  • More Noodle Soups

21 of 25

Advertisement
Advertisement
Advertisement

22 of 25

FB Tweet
Pinterest Email Send Text Message Print

Chawanmushi

Chawanmushi
Credit: Eric Wolfinger
Go to Recipe

Cooking in a water bath, just like crème brûlée, makes these Japanese custards set yet incredibly silky. These chawanmushi from Eric Wolfinger are infused with umami-rich dashi and soy. They make a beautiful first course with a drizzle of Yuzu Ponzu and a garnish of fresh crab or uni.

22 of 25

23 of 25

FB Tweet
Pinterest Email Send Text Message Print

Master Dashi

Master Dashi
Credit: Eric Wolfinger
Go to Recipe

Dashi—a light, umami-rich seaweed broth—is the cornerstone for so many Japanese dishes, including miso soup. Rather than bones or shrimp shells, this dashi broth from Eric Wolfinger gets its body from kombu (a type of seaweed) and katsuobushi (dried, smoked bonito flakes).

23 of 25

24 of 25

FB Tweet
Pinterest Email Send Text Message Print

Yuzu Ponzu

Yuzu Ponzu
Credit: Eric Wolfinger
Go to Recipe

Japanese ponzu sauce balances umami-rich soy sauce with sweet sake and mirin, as well as tart and fragrant fresh yuzu juice. We steep the sauce with kombu and katsuobushi for even more depth. Use this ponzu from Eric Wolfinger as a marinade or dipping sauce, or drizzle over Chawanmushi.

24 of 25

Advertisement
Advertisement
Advertisement

25 of 25

FB Tweet
Pinterest Email Send Text Message Print

Okonomiyaki

Okonomiyaki
Credit: Victor Protasio
Go to Recipe

Fried, savory, and with a touch of fattiness from sliced pork belly, these Japanese-style cabbage pancakes are destined to be enjoyed with a crisp beer or chilled sake. This traditional version doubles the umami with dashi broth in the batter and bonito flakes on top.

25 of 25

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 25 Kale-and-Scallion Negimaki
    2 of 25 Pork Tonkatsu
    3 of 25 Cold Soba Salad with Dried Shiitake Dressing
    4 of 25 Sake—Steamed Clams
    5 of 25 Japanese-Style Trout with Dashi
    6 of 25 Black Cod with Miso
    7 of 25 Chawan Mushi
    8 of 25 Spicy Grilled Shrimp with Yuzu Kosho Pesto
    9 of 25 Miso Soup with Shrimp and Tofu
    10 of 25 Fish Teriyaki with Sweet-and-Sour Cucumbers
    11 of 25 Soy-Glazed Chicken Yakitori
    12 of 25 Sushi Rice
    13 of 25 Soba Noodles with Dashi, Poached Egg and Scallions
    14 of 25 Asparagus Tempura
    15 of 25 Nori Hand Rolls with Kale and Green Beans
    16 of 25 Wasabi Flank Steak and Miso-Glazed Potatoes
    17 of 25 Dashi-Poached Scallop Salad with Wasabi Dressing
    18 of 25 Warm Soba with Pork, Shrimp and Cabbage
    19 of 25 Fresh Tuna and Butter Lettuce Wraps with Yuzu Ponzu
    20 of 25 Japanese-Inspired Pot Roast
    21 of 25 Shoyu Ramen
    22 of 25 Chawanmushi
    23 of 25 Master Dashi
    24 of 25 Yuzu Ponzu
    25 of 25 Okonomiyaki

    Share & More

    Pinterest Email Send Text Message Print
    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    Follow Us
    Subscribe to Our Newsletter
    Sign Up
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com

    Sign in

    View image

    Japanese
    this link is to an external site that may or may not meet accessibility guidelines.