Biting into a deep fried oyster is heaven. The breading seals in their juiciness and the texture remains tender. Just be careful if it’s fresh out of the deep fryer, because it could burn your tongue!
Mackerel stewed in miso broth is an alternative to simple salted and grilled fish.
Shimesaba is a pickled mackerel topping for nigiri sushi, but can also be enjoyed on its own. The best time to fish for mackerel is in the late autumn, when the meat is fatty.
Traditionally, the Japanese diet is often a simple one, involving rice and soup, along with assorted dishes that compliment rice.
Ume is a green plum that is ready to be picked in May-June. Fresh off the tree, it is not as delicious as when it is made into a refreshing beverage.
Japanese style pancake is filled with vegetables, meat, and seafood. It is filling, even though it is only a pancake.
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.