List of Japanese recipes

tokoroten Kanten vs. agar plus tokoroten in the Japan Times, plus a sweet version
Washoku, Japanese citrus and yuzu-cha (yuzu 'tea')
IMG: Chicken karaage - gfree Pepper-Lemon Chicken Karaage: gluten and soy-free
Goya Chanpuru or Champuru - Okinawan Stir Fry With Bitter Gourd
Fresh shiso leaf tea
Japanese-style cucumber salad with a very versatile sesame dressing
Mugicha (barley tea) is the flavor of summer in Japan
Japanese Cooking 101, Lesson 6: Putting It All Together
Japanese Cooking 101, Lesson 5 extra: Fish bone crackers (hone-senbei) with shoestring potatoes
Japanese Cooking 101, Lesson 5 extra: Iwashi no Tsumire-jiru (イワシのつみれ汁) - Sardine balls in clear soup
Japanese Cooking 101, Lesson 5 - Fish, Part 1: Salmon Teriyaki
Japanese Cooking 101, Lesson 4, Part 2: Prepping Vegetables For Sunomono
Japanese Cooking 101, Lesson 3 extra: Nimono without dashi
Japanese Cooking 101, Lesson 3: Nimono (simmered dish) basics
Japanese Cooking 101, Lesson 2 Bonus: Sushi Rice (Shari) plus Smoked Salmon and Cucumber Chirashizushi
Japanese Cooking 101, Lesson 1: How to make dashi stock, the foundation of Japanese cooking
Recipe for Dorayaki, Doraemon's favorite snack
Shusse-uo (fish that get promoted) plus yellowtail teriyaki
Takoyaki, the great street snack that's fun to make at home
Mochi and New Year's article in the Japan Times, plus a very rich buttery mochi dish
A recipe for katsudon, plus tonkatsu and pork in The Japan Times
Spring rolls (harumaki), Japanese style
Nanban sauce glazed onions
Homemade Umeboshi (Japanese salty pickled plums) - now with troubleshooting notes
Takenoko Miso Potage: Creamy Bamboo Shoot Soup With Miso
Chicken Karaage: Japanese Fried Chicken
Japanese basics: Nanban sauce or vinegar (Nanbansu)
How to cook perfect rice - in a frying pan
Not-so-sweet Tsubu-an: Japanese Azuki Bean Paste (revised and updated)
Sakekasu (sake lees) article and recipe in The Japan Times, plus amazake recipe
Homemade mochi (pounded rice) the modern way
Basics: How to sasagaki cut burdock root (gobo)
Double satoimo (taro root) with miso, sesame and honey
Tororo Soba (Slimy soba noodles with grated nagaimo)
Squid and vegetable ohitashi, plus some Japanese home meals
Perfect fried rice in a frying pan - even on an electric range or hotplate
Konnyaku with garlic, olive oil and chili peppers (Konnyaku aglio olie e peperoncino)
Negimiso or Misonegi - Japanese onion-miso sauce or paste
Low-key iridofu or scrambled tofu with vegetables - a low-carb foil for a Japanese (or other) meal
Tomatoes, at what temperature? Plus a super-easy tomato recipe
Tamago dofu: Cold savory egg custard
Gyoza Quesadilla
My mother's glazed sardines (Iwashi no kanroni)
Nanakusagayu: Seven greens rice porridge to rest the feast-weary belly
Kenchinjiru, Japanese Zen Buddhist vegetable soup
Leaf shaped black sesame cookies with matcha tea icing
Black bean vegan mini-burgers
Nasu no miso dengaku: Japanese slow-roasted eggplant with dengaku sauce
Mackerel braised in miso sauce (Saba no miso ni)
Vegetable Tempura
Basics: Cold soba noodles with dipping sauce
My Mother's Simply Braised Spring Vegetables with a hint of Japan
Homemade Umeshu (plum wine) and Ume Hachimitsu Sour (ume honey-vinegar drink)
Konnyaku and shirataki FAQ: The almost zero-calorie, weird wobbly food from Japan
Sweet onion and soba salad with fat-free umeboshi dressing
Inarizushi (sushi in a bean bag) Redux: Cooking your own inarizushi skins
Shell-shaped sushi (Hamaguri-zushi) for Girls' Festival
Japanese Basics: How to make Japanese-style plain rice and sushi rice
Ehoumaki (ehou maki): Lucky long sushi roll for Setsubun no hi
How to cook lotus root (renkon)
Classic Sukiyaki, The Quintessential Japanese Beef Hot Pot
Tori Nabe: Japanese Chicken and Vegetable Tabletop Hot Pot
Ozouni or ozohni or ozoni: Mochi soup for the New Year
Toshikoshi Soba or Year-End Soba: A bowl of hot soba noodles to end the year
Drunken Tangy Chicken Wings with Carrots (an everyday favorite)
Daigaku Imo - Japanese University Sweet Potatoes
Konnyaku no Tosani and Konnyaku Kinpira
Slimy slimy goodness all together in a bowl
Botamochi for spring, Ohagi for fall: Sweet Japanese rice and bean cakes
Japanese country style stewed eggplant or aubergine (nasu no inakani)
Yatsuhashi, Cinnamon sweets from Kyoto
New potatoes with sweet-spicy miso
Corn on the cob with butter and soy sauce
Steamed eggplants (aubergines) with spicy peanut sauce
Chilled wintermelon and shrimp soup
New potatoes with butter and soy sauce (Shinjaga shouyu bataa)
Strawberries, tsubuan, ice cream
Kuzumochi, a cool sweet summer dessert
Goma dofu: Sesame tofu that's not tofu
How to cook bamboo shoots (takenoko)
How to cook taro root or satoimo
Cooking whole dried soybeans
A vegan version of nikujaga (Japanese meat and potatoes), plus how to remake Japanese recipes to make them vegan
Spaghetti Napolitan
Menchikatsu (or Menchi katsu)
Hambaagu: Japanese hamburger steak
Mitarashi dango, rice dough dumplings with sweet-salty sauce
Okonomiyaki, Osaka style
Cod marinated in miso and kochujang
Bacon wrapped tofu
Vegan miso tahini walnut carrots on Just Bento
Brown rice and green tea porridge (genmai chagayu)
Japanese pan-roasted and marinated duck breast (Kamo ro-su)
Oden, a Japanese stew or hotpot
Hayashi raisu (rice): Japanese beef stew
Japanese-style vegan mushroom rice: Kinoko no takikomi gohan revisited
Buta no kakuni: Japanese Braised Pork Belly
Wafuu Pasuta (wafuu pasta): Japanese style pasta
Sweet and spicy roasted kabocha squash
Preserving shiso, basil, lemon verbena, and other herbs
Vegetarian / Vegan dashi (Japanese stock)
Japanese Basics: Kaeshi, soba and udon noodle soup or sauce base
Poached and marinated pork (Nibuta)
Corn cream soup with intentional lumps
Mixed vegetable pickles 5-a-day lemon honey mustard salad pickles
All natural instant pickling (tsukemono) seasoning mix
Celery with chili pepper pickles (Serori no pirikara zuke)
Sweet and sour cucumber and wakame pickles (kyuuri to wakame no amasuzuke)
Quick and spicy Chinese cabbage tsukemono or pickle (Hakusai no sokusekizuke)
Asparagus with black sesame sauce (asparagasu no gomayogoshi)
Broccoli with wasabi sauce (wasabi-ae)
Basics: Tamagoyaki or Atsuyaki Tamago, Japanese sweet omelette
Smoked salmon temari zushi: Ball-shaped sushi
Japanese Curry Bread (Kare-pan)
Very easy Pao de Queijo, Brazilian cheese bread via Japan
Ganmodoki or Hiryouzu: Japanese tofu fritters
Japanese Dry Curry
The formula for making Japanese curry powder
Japanese beef curry (Curry Rice)
Dried vegetables: Kiriboshi daikon, hoshi shiitake, and more (OJFTMHYLW no. 3)
Seaweed: Hijiki, wakame, kombu, nori, kanten
Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step
Basics: Cooking Japanese style brown rice on the stovetop in a pot
Produce: Mushrooms, on the wild side
A week of miso soup, day 5: Ground shrimp, ginger and miso
A week of miso soup, day 4: Hokkaido-style corn, chicken and cabbage soup with miso
A week of miso soup, day 3: Grilled eggplant (aubergine) and mushroom
A week of miso soup, day 2: Potato and wakame seaweed
A week of miso soup, day 1: Zucchini miso soup
Kasutera (castella) Japanese sponge cake recipe; plus oyatsu, 3-o'clock snack time
Omuraisu (aka omurice or omu rice, Japanese rice omelette)
Hiyashi chuuka: Japanese Chinese-style cold noodles
Japanese Potato Salad
What to do with Okara (Milking the Soy Bean, Part 3)
Two Classic Japanese Tofu Dishes: Hiyayakko and Agedashi Dofu
IMBB 24: Sweet and Sour Okara Meatballs with Bittersweet Vegetables In Under 30 Minutes
How to make tofu (Milking the Soy Bean, Part 2)
Making Soy Milk (Milking the Soy Bean, Part 1)
Japanese basics: Osekihan (Sekihan), Festive Japanese Red Rice and Beans
Masterchef challenge day 19: Vegetarian Okonomiyaki
Masterchef challenge, day 13: Grilled Sardine on Avocado and Endive with Momojioroshi
IMBB 22: Kitsune Udon with fresh udon noodles
Inarizushi: sushi in a bean bag
Gyoza dumplings
Japanese basics: the essence of Japanese flavor, in a bottle
Is my blog burning?: Spring fried rice with chive blossoms
Steamed buns with roast pork filling (Steamed pork buns, or char siu bao, or chuuka manjuu, or nikuman)
Mushipan: steamed bread/cake
Nikujaga: Japanese stewed meat and potatoes
Temple Food II: Zohsui (Japanese rice soup)
Japanese basics: teriyaki
Ochazuke, rice with tea
Tonkatsu, Japanese deep fried pork cutlet
Japanese basics: thin omelette (usuyaki tamago)
Handrolled sushi
Japanese basics: miso and miso soup
Onigiri (rice balls)
Japanese basics: dashi stock
Mushroom rice