I’m pretty picky when it comes to salad dressings, and I’m convinced it’s because I grew up eating Japanese goma dressing. Once you’ve had it, everything else feels inferior! Seriously.Goma dressing is rich, nutty, savory, slightly sweet, and unbelievably creamy,...
Hayashi rice (ハヤシライス) is one of those comforting Japanese home-style dishes that feels both familiar and a little nostalgic, even if you didn’t grow up eating it. For me, though, it truly is nostalgic! I grew up eating it at home all the time. It’s a rich beef and...
Homemade anko (Japanese red bean paste) is an ingredient in Japanese cuisine that is traditional yet surprisingly versatile once you start working with it. Made from simmered adzuki beans, sugar, and a pinch of salt, it has a gentle sweetness and an earthy depth...
This better-for-you Japanese mixed-grain rice is my way of turning a bowl of Japanese white rice into something more nourishing and healthy without losing what makes it comforting in the first place. Instead of treating rice as something to “replace” or restrict, I...
Spinach goma-ae is a classic Japanese side dish that highlights how simple ingredients can be transformed into something deeply flavorful and satisfying. It’s blanched spinach tossed in a rich, nutty sesame dressing made from ground sesame seeds.I've never been a huge...
I love Japanese curry, and I grew up eating it almost every week. It’s comforting, rich, a little sweet, a little savory, and always hits the spot. And to be totally honest, I mostly cook it straight from the box. Those Japanese curry blocks are popular for a...
Furikake is a Japanese pantry staple that instantly makes rice more oomph. When buying furikake, there are so many flavors to choose from: salmon, wasabi, shiso, takana (mustard greens), shrimp, egg, seaweed blends, even kimchi-inspired versions. Every brand seems to...
I grew up eating rayu all the time - drizzled over ramen, spooned onto fried rice, into dipping sauce for gyoza, and added to hot pot for an extra kick. It was always on the table or in the cupboards. A small bottle packed with big flavor!Rayu (Japanese chili oil)...
To this day, my mom makes tonkatsu (deep-fried, breaded pork cutlets) almost every week. It's rare when there are leftovers, but sometimes it happens. And when it does, this is the meal I love to make with the leftovers.Among Japan's many culinary treasures, one dish...
Inari-age is made from abura-age (pictured below) - thin sheets of deep-fried tofu that are simmered in a seasoned broth of soy sauce, sugar, and mirin until they become tender and flavorful. They have little pockets that are most commonly used for inarizushi, where...
Kitsune Udon is a classic Japanese comfort food that’s as satisfying as it is simple. I used to make this all the time growing up if my mom ever told me on the weekends that I was on my own for lunch. I'd make this because it's easy, but satisfying!At its core,...
Karaage is Japanese-style fried chicken that’s been marinated in a flavorful mix of soy sauce, garlic, ginger, and mirin, then coated in potato starch and fried until irresistibly crispy. It’s a popular izakaya (Japanese pub) dish, where it’s commonly served as a...
My homemade teriyaki sauce is the perfect balance of sweet and savory! The end result is a thick, flavorful sauce that tastes far better than anything store-bought. Plus, it's nice to know where all the ingredients came from.Everything comes together in just a few...
Yaki Udon is a comforting Japanese stir-fried noodle dish made with thick, chewy udon noodles tossed in a savory sauce. It's seriously my favorite (probably because udon noodles are my favorite noodle, so maybe I'm biased). Unlike soup-based udon dishes, Yaki Udon is...
I love getting Purin at cafés in Japan, but you can also find it in convenience stores and bakeries. Purin (プリン) is a Japanese-style custard pudding, similar to flan or crème caramel. It has a smooth, creamy texture with a lightly sweet egg custard...
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
