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.
A western style omelette filled with flavoured rice is a popular for casual dining. It is filling and nutritious, accompanied by a bowl of steaming miso soup. Nobody will mind if you eat the omuraisu with a spoon, but don’t use it for your soup!
Gyu don is a rice bowl topped with stewed sliced beef and onion.
Plain steamed rice can be spruced up with some asari clams.
This sweetened miso and eggplant stirfry is great with a simple bowl of steamed rice.