Ramen stock is made with meat bones. I like tonkotsu ramen made entirely of pork bones, and simmered for so long that the marrow in the bones melts into a beautiful creamy white stock. But here’s a popular one with a combination of pork and chicken.
Nabeyaki udon is cooked on the stovetop in an earthenware pot with a lid. It is great for the winter months, immediately warming you on cold day.
Oyako Don is rice topped with egg, onion, and chicken. Oyako translates into the words parent and child, which refer to the chicken and the egg.
Udon with a flavourful sesame dipping sauce is delicious and refreshing the summer.
There are a variety of noodles used in Japanese cuisine, all of varying sizes, textures, and flavours. Most are made with buckwheat flour, wheat flour, mung bean starch, potato starch, or flour and an alkaline agent. They are normally served with a dipping sauce or in a soup, but can also be quickly pan fried as in Chinese style cooking.
Green Tea Ice Cream is a tasty way to enjoy the flavour of matcha tea, along with its positive health effects.
A Japanese style rolled cake with green tea flavoured cream.
Green tea makes this smooth dessert spectacular.
Rice is replaced with soba noodles in this popular variation of sushi
Japanese style curry is different from the curry found in India. Though it uses curry powder, the texture is smoother and more liquid-like, sweetened and the vegetables included are in more solid form. Add a breaded cutlet and call it katsu karee. Serve with plain steamed rice.