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Judy Ung

Japanese Food

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Mame Gohan (Green Peas with Rice)

Wednesday April 16, 2014
Mame Gohan (Green Peas with Rice) Springtime is the perfect season to incorporate fresh vegetables into Japanese cuisine, and one of the most traditional ways is to mix them with rice. Growing up, my mom often made mame gohan for us and the recipe is quite simple, requiring only frozen peas (or fresh if you choose), rice, and salt. Read more here.

Soy-Vinegar Pickled Cucumbers

Tuesday April 15, 2014

Soy-Vinegar Pickled Cucumbers

I am so excited about sharing this recipe because it is yet another simple, quick, and delicious example of how Japanese food can easily be incorporated into your meals. Soy sauce and rice vinegar pickled cucumbers are a side dish that will spruce-up any Japanese dinner or bento. Read more here.

Baked Chicken Karaage

Sunday April 13, 2014
Baked Chicken Karaage Japanese fried chicken, also known as karaage, is a traditional dish found at Japanese restaurants, in bento (lunch boxes), at izakaya (tapas) bars, and at family dinner tables. Now this popular dish of marinated and fried chicken can be enjoyed baked, as a lighter and healthier alternative. Read more here.

Spinach Tamagoyaki, Fresh Take on a Traditional Japanese Egg Roulade

Thursday April 10, 2014
Spinach Tamagoyaki (Egg Roulade) Tamagoyaki, or egg roulade, is a very basic dish in Japanese cuisine. It is often served in bento (lunch) boxes but can easily be enjoyed as an appetizer as well. The addition of spinach, however, freshens up the traditional Japanese tamagoyaki recipe which is only made with seasoned egg. It's also a great way to add more veggies to your diet! Read more here.

Easy Ohitashi (Cooked Spinach Salad)

Tuesday April 8, 2014
Easy Ohitashi (Cooked Spinach Salad) There are many simple and easy Japanese recipes that my mom often made for us when I was a child, and I'm looking forward to sharing many of them here. A favorite of mine, is a simply cooked spinach salad, known in Japanese as horensou ohitashi. Traditionally, this dish involves a lightly seasoned broth in which the cooked spinach is steeped. This easy version, however, omits the broth. Read more here.

Welcome Spring with Sakura Mochi (Cherry Blossom Rice Cakes)

Wednesday April 2, 2014
Sakura_Mochi.JPG Spring is in the air and the sakura (cherry blossom) trees are blooming! In Japan, sakura mochi (cherry blossom rice cake) is often enjoyed in the springtime for Hinamatsuri, which is Girls' Day or Festival of Dolls. This special occasion celebrates the health and good fortune of all girls, as well as to commemorate the beginning of spring. Read more about sakura mochi here.

Japanese Soy Sauce (Shoyu)

Sunday March 30, 2014
Japanese Soy Sauce There are many ingredients used in Japanese cooking that might be unfamiliar if you are new to Japanese cuisine. Periodically, I will be sharing Japanese ingredients and foods by providing a basic overview of what it is, how it is used, and when it is used. The first ingredient that I am introducing is Japanese Soy Sauce. It is a savory sauce that is used as both a condiment and an ingredient. Learn more about Japanese soy sauce here.

Soy Sauce Eggs (Shoyu Tamago)

Saturday March 29, 2014
Soy-Sauce-Eggs.JPG Shoyu tamago is one of the most basic of snacks in Japanese cuisine, and can also be enjoyed as an appetizer or at mealtime, for example at breakfast or included in a bento (box) lunch. Another common Japanese dish where shoyu tamago might appear, is as a topping for ramen (noodles in broth), or as a garnish for side dishes. This is one of the most simplest of Japanese recipes and can be made in no time at all. Read more here.

The Japanese Food Guide Returns!

Friday March 28, 2014
Japanese Food - Welcome Hello, and welcome to About.com's Japanese Food Guide! My name is Judy, and I am the new Japanese Food Expert. I am very excited about getting started and adding fresh content regarding Japanese food. To me, Japanese food is pure comfort food and I hope to share with you ways in which you can easily incorporate Japanese cuisine into your weekly meal plan at home. In addition, I am looking forward to sharing modern and restaurant inspired dishes, as well as traditional Japanese foods. Some traditional foods are associated with Japanese holidays and we'll delve into the culture behind some of these dishes as well. I hope you will join me as we explore the simplicity and healthfulness of Japanese cuisine, and together, enjoy its many flavors. It's been several years since this topic has been updated and I hope you are as excited as I am about what's to come! Meanwhile, please enjoy the Japanese recipes and articles shared by the previous Japanese food contributor, and don't hesitate to reach out and leave a comment, share your favorite Japanese dish, or ask a question. I will always do my best to respond to as many inquiries as possible.

Okayu

Friday July 22, 2011
okayu Do you like rice porridge? It's called okayu or kayu in Japan and is known as an easily digestible dish. I like simple okayu seasoned with salt, but you can make it more nutritious by cooking with chicken, vegetables, and so on, or adding lots of toppings. I sometimes make okayu for breakfast when I don't have much appetite in the hot weather. It's really easy on our stomachs.
  • Plain Okayu Recipe
  • Basic Congee Recipe from About.com Chinese Food

    Photo © Setsuko Yoshizuka, licensed to About.com, Inc.

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