Saikyo yaki is served at good Japanese restaurants in the world but you can make it at home with fraction of the cost and it is pretty easy to make.| RecipeTin Japan
Kyoto specialty, Pickled Turnip (Senmai-zuke) is marinated in sweet vinegar with konbu and chilli. Sliced turnip is crunchy and great for side and nibbles.| RecipeTin Japan
Sanshoku bento is a Japanese rice bowl dish with three toppings - egg, beef and peas. You can use pork or chicken too. Simple to make and so delicious!| RecipeTin Japan
Tsukune (Japanese meatballs) is the regular yakitori dish items. Soft and bouncy chicken meatballs on skewer are chargrilled with sweet soy sauce.| RecipeTin Japan
I call it ‘salad’ but this is a simmered dish, usually served at room temperature. Hijiki Seaweed Salad can be made ahead of time and served as a side.| RecipeTin Japan
It is very simple to make miso soup. Chop vegetables, cook in dashi stock and mix miso paste into it. Combination of ingredients are endless.| RecipeTin Japan
Here are 7 different kinds of Japanese Dashi stock recipes, all condensed in one page, from professional recipes to vegetarian dashi stock.| RecipeTin Japan
Commonly used method of making Japanese Dashi stock for home cooking. Quite simple to make and flavour is not comparison to the instant Dashi powder.| RecipeTin Japan
Japanese way of cooking rice takes time but rice is fluffier and not soggy. When you master how to cook rice, you would not want to cook rice any other way.| RecipeTin Japan
the Glossary page is a collection of mostly Japanese words and Japanese ingredients that appear frequently in my recipes.| RecipeTin Japan