Recipezaar: Japanese,Historical/Traditional recipes

Miso Shiru Soup

Tue, 16 Oct 2001 18:39:17 -0400

A very traditional Japanese soup -- posted by Bergy

Benihana Magic Mustard Sauce

Tue, 16 Apr 2002 11:55:17 -0400

-- posted by Mille®

Japanese Dashi (Bonito Fish Stock)

Mon, 13 May 2002 17:49:42 -0400

A staple for Japanese cooking and recipes. I make a lot and freeze the extra into ice cubes to have on hand when I need it. -- posted by Sue L

Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

Mon, 13 May 2002 18:52:25 -0400

A Japanese restaurant favorite. May be best suited for the more experienced fan of Japanese cuisine. -- posted by Sue L

Pickled Ginger (gari)

Wed, 29 May 2002 21:25:44 -0400

Pickled ginger is served with sushi. Try to eat pieces of pickled ginger between different kinds of sushi. It helps to clean your mouth and enhance the flavors. -- posted by 1Steve

Spinach with Sesame Dressing (from Japanese Home Cooking)

Fri, 31 May 2002 18:08:55 -0400

This favourite of ours is posted by request. It's a lovely summer side dish, as it's served cold. -- posted by JustJanS

Green Beans with Peanut Dressing

Fri, 31 May 2002 18:11:39 -0400

One of the only ways I like green beans! This comes from Japanese Home Style Cooking, a book given to me by a girl who lived with us. Prep time includes allowing the beans to stand in the soy sauce. -- posted by JustJanS

Chilled Soba Noodles

Wed, 05 Jun 2002 19:06:17 -0400

This dish is one of the delights of summer in my opinion! I first tasted it on the plane to Japan, and I've been hooked ever since. You can make it as simple or as complicated as you wish by adding more garnishes eg. shredded egg omlette, sake steamed chicken, cooked shrimps etc etc. Even the garnishes I've listed are optional! -- posted by JustJanS

Sensei's Japanese Sweet & Sour Sauce

Wed, 12 Jun 2002 23:11:24 -0400

I like this a lot better than those recipes that call for pineapple juice. I got it from my Japanese Sensei at school. It's very nummy-yummy. -- posted by S.E. Howard

Okra Japanese Style

Tue, 03 Sep 2002 17:45:49 -0400

I have seen the huge differences of opinion over okra on 'Zaar, so I just had to try this (my first ever okra) when it was offered to me in Japan. I'm now an okra convert, but maybe it was the simple and delicious way it was served to me! -- posted by JustJanS

Karaage-Japanese Fried Chicken

Sun, 29 Sep 2002 21:57:42 -0400

This is very popular in Japan, and very popular with my children. It's also a favorite dish in the restaurant where I work. The Japanese are quite happy to eat this at room temperature too. Prep time includes marinating time. -- posted by JustJanS

Niku-Jaga (Flavoured Meat and Potatoes)

Mon, 30 Sep 2002 21:44:30 -0400

Niku-jaga is a dish referred to as "mothers cooking", or homestyle I guess. It's popular particularly with kids. * Based on Ilysse's very honest review :-), I should point out that the meat needs to be REALLY thinly sliced, and the sauce is quite mildly flavoured. -- posted by JustJanS

Eggplant and Green Peppers Sauteed with Miso.

Mon, 30 Sep 2002 21:44:59 -0400

This is a great side dish with a Japanese meal-or any Asian meal for that matter. -- posted by JustJanS

Pumpkin the Japanese Way.

Mon, 30 Sep 2002 21:45:17 -0400

One of my most favourite Japanese side dishes made with one of my favourite vegetables. This is eaten at room temperature, and is especially tasty (I think). I usually make extra, as youngest son and I love the left-overs. -- posted by JustJanS

Japanese Soba Noodles

Tue, 08 Oct 2002 21:59:01 -0400

Light and pleasant, soba noodles are a refreshing dish to eat. Try serving them with California rolls. -- posted by Sue L

Sweet Potato and Lemon Salad

Tue, 22 Oct 2002 22:00:11 -0400

This is my translation of a yummy salad I've had cooked for me a couple of times by a young Japanese girl who lived with us. I wish you could see the original. -- posted by JustJanS

Teriyaki Marinade for Chicken or Steak

Tue, 29 Oct 2002 22:21:48 -0500

Very good all-purpose teryaki marinade for chicken or beef, but I've also used it with pork. -- posted by papergoddess

Shu Mai (Japanese Steamed Wontons)

Sun, 17 Nov 2002 20:04:30 -0500

Small little wontons with an open top, common to many Asian cuisines (Similar to Chinese Shao Mai). Great appetizers for Asian meals as well as entertaining. -- posted by Sue L

Soy Sauce and Vinegar Flavoured Sardines

Thu, 21 Nov 2002 20:13:32 -0500

This is posted in reply to Troy's request for more sardine recipes. I have eaten this in Japan, but never actually cooked it. It comes from a much loved cookbook whose simple recipes have never failed me though. -- posted by JustJanS

Tori to negi no suimono (Soup)

Wed, 08 Jan 2003 20:29:13 -0500

This is a Japanese delicate suimono soup makes an elegant first course...or final course for that matter -- posted by Tish

Gyoza

Wed, 08 Jan 2003 20:39:28 -0500

I love these little dumplings! You will too! -- posted by Shasha

Perfect Short-Grain White Rice by Listening (Japanese, Korean, C

Sat, 15 Jan 2005 20:01:16 -0500

I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just of starch but of delicious grain. For a long time, my short-grain rice was not only not perfect, it often turned out gummy or scorched. I had been able to cook any kind of long-grain rice quite well for years; with that I seem to pick up on some cues I can't quite put into words, maybe just the timing, or some change in the smell. This knack didn't translate to short-grain rice, and I continued to struggle until I read some Japanese cookbooks. As soon as I tried this method, I was able to produce nearly perfect short-grain white rice right away. The cues for how to cook the short-grain rice are in the sounds it makes while cooking. A Japanese nursery rhyme explains: Hajime choro choro (At first it bubbles) Naka pa ppa (And then it hisses) Akago naite mo (Even if the baby is crying (from hunger)) Futa toru na (Don't remove the lid) -- posted by Nose

Green Tea Mochi

Sat, 09 Jul 2005 15:28:32 -0400

An elegant, tasteful, and easy-to-make spin-off of the "Apricot Mochi" recipe posted by Seb on this site. -- posted by Jay Horita

Nikuman / Butaman / Pork Bun

Tue, 01 May 2007 13:33:57 -0400

This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet. -- posted by Ms. See