Teppanyaki (鉄板焼き) is a style of Japanese cuisine where food is grilled on a flat iron griddle, or teppan. The word itself breaks down to teppan meaning "iron plate" and yaki meaning "grilled" or "pan-fried."While it originated in Japan, teppanyaki gained massive...
Japanese Curry Korokke (コロッケ) are crispy, deep-fried potato patties filled with a flavorful mix of mashed potatoes and Japanese curry - comfort food at its finest.The word "korokke" comes from the French "croquette", but the Japanese version has taken on a life of its...
Onigiri (おにぎり), also known as Japanese rice balls, are a beloved staple in Japanese cuisine. Made by shaping seasoned rice - often with a tasty filling in the center - into a triangle, circle, or oval, onigiri are then wrapped with a sheet of nori (seaweed).The...
Ichigo Sando, or Japanese strawberry sandwich, is one of those simple joys that instantly takes me back to childhood trips to Japan - especially visits to konbini (Japanese convenience stores).There’s something so nostalgic about those neatly wrapped fruit sandwiches...
Karaage is Japanese-style fried chicken that’s been marinated in a flavorful mix of soy sauce, garlic, ginger, and mirin, then coated in potato starch and fried until irresistibly crispy. It’s a popular izakaya (Japanese pub) dish, where it’s commonly served as a...
I grew up eating Mapo Tofu all the time—specifically the Japanese version, known as mābō dōfu.It was a household staple: mild, comforting, and kid-friendly, made without the tongue-tingling Szechuan peppercorns you'd find in its Chinese counterpart. The Japanese...
Shokupan (食パン) is a Japanese milk bread known for its soft, pillowy texture and slightly sweet, milky flavor. It’s a staple in many Japanese households and is typically sold in thick, square or rectangular loaves. The name literally means “eating bread,” and while it...
My Mille-Feuille Nabe in a rice cooker is a total game-changer for anyone who has limited space in their kitchen or wants a set-it-and-forget-it meal.The name "Mille-Feuille Nabe" comes from two parts: mille feuille, which means “a thousand layers”...
Nikuman (肉マン), or Japanese steamed pork buns, are one of my all-time favorite convenience store foods in Japan.They're fluffy, pillowy buns filled with a savory mixture of seasoned ground pork and other vegetables (typically onions, mushrooms, cabbage, bamboo shoots,...
Tamagoyaki, the beautifully layered Japanese rolled omelet, is a staple in home-cooked meals and bento boxes. My mom used to pack these for me in my bento all the time growing up, and they were always one of my favorite parts of lunch. "Egg" in Japanese is "tamago"...
I love getting Purin at cafés in Japan, but you can also find it in convenience stores and bakeries. Purin (プリン) is a Japanese-style custard pudding, similar to flan or crème caramel. It has a smooth, creamy texture with a lightly sweet egg custard base, topped with a...
Ajitsuke Tamago (味付け卵), often called ramen eggs, is a quintessential topping in Japanese ramen that elevates the dish with its rich flavor and perfect texture. These marinated soft-boiled eggs are known for their creamy, slightly runny yolk (although you can...
Spicy Shoyu Ramen has always been my go-to, whether I’m dining out or whipping it up at home. I love experimenting with different spice levels and ingredients! One thing always stays the same, though: I'm after that spice that makes the dish so comforting. The...
Yakisoba (焼きそば) is a beloved Japanese stir-fried noodle dish that’s as comforting as it is versatile. Despite its name, which translates to "fried buckwheat," yakisoba is typically made with wheat-based noodles similar to ramen.The dish is stir-fried with a variety of...
Classic Kake Udon (pronounced kah-keh) is a simple, comforting Japanese dish made of thick, chewy udon noodles served in a warm, savory broth made from dashi, soy sauce, and mirin. The minimalist dish is typically garnished with toppings like sliced...
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
