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Carlos Olaechea

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Traditional Japanese cuisine makes use of nature's bounty to showcase simple flavors with gorgeous, almost artistic presentations. However, the foods of Japan are more diverse than you may think. As Japan opened itself up to foregin influences, cooks started incorporating international ingredients and techniques into their cuisine. As a result, contemporary Japanese cooking features everything from ancient rice and fish dishes to unique takes on European-style pastries and even a delicious interpretation of curry. These recipes (from traditional to innovative) reflect the Japanese approach to food and cooking.
Baby bok choy is popular in many East Asian cuisines because of its striking appearance, mild flavor and crisp texture. This is a simple recipe that combines soy sauce and spicy sesame oil for a full-flavored side or vegetarian main course.
There are two basic styles of this Japanese rolled omelet: a dashi version and a slightly sweet version made with a little sugar. The former is fluffier and moister, but the latter is simpler to prepare because you don’t need to make dashi and the egg isn’t as wet, so it rolls up more easily. The omelets are traditionally cooked in special square or rectangular tamagoyaki pans, but a round skillet, preferably nonstick, is possible (although a little trickier). Serve tamagoyaki hot, at room temperature or cold, for breakfast or as a side dish, snack or part of a bento box.
Curry was brought to Japan by the British in the 18th century and has since become one of the nation’s most popular dishes. Unlike typical Asian curries, the Japanese sauce is thick and subtly sweet. As for the spice level, that can vary from mild to hot. Kare raisu is commonly made using store-bought curry roux blocks. They are really good and convenient, especially in a pinch. But a from-scratch version doesn’t take that much more time or effort and tastes a bit fresher and more nuanced. You can also play with the flavorings to suit your taste. Onions, carrots and potato are classic kare raisu ingredients, along with some kind of protein. This recipe uses beef, but you could try chicken, seafood or tofu, which can be cooked right in the sauce with the vegetables.
Edamame is the term for soybeans when they're at their tender young phase. About the size of small lima beans, these legumes have a rich, creamy mouthfeel and fresh, almost grassy flavor. These qualities make them the ideal vehicle for a myriad of seasonings.

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Spiced Edamame

Japanese cooks are masters at taking international recipes and transforming them to make them uniquely Japanese foods. These pancakes are a perfect example. Inspired by American pancakes, they are thicker and fluffier than the flapjacks you may be used to. Serve them with butter and maple syrup, just as you would at an old-fashioned diner or a Japanese pancake shop, for that matter.
Kushiyaki is a style of Japanese cooking that involves grilling skewered meats and veggies over a a charcoal grill. Rich salmon pieces and meaty shiitake mushrooms are licked by the flames while a sweet soy marinade caramelizes on the surface. A finish of schichimi togarashi (a spicy Japanese seasoning blend) gives these skewers just the right amount of heat.

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Salmon Kushiyaki

Katsudon, the beloved Japanese fried pork cutlet rice bowl, is the ideal all-in-one dish if you have leftover tonkatsu in the fridge and want a quick and filling meal or snack. People generally don't make tonkatsu specifically for katsudon (relying instead on leftovers or store-bought versions)--but you certainly can. Traditionally, each serving is cooked separately, though two servings can be cooked in a larger skillet. If you’re hungry for more eggs, feel free to use two per person, keeping in mind it may increase the cooking time.
While pork-based ramen broth is extremely popular, it's not the only type of ramen that exists in Japan. This chicken-based one is a much lighter alternative that still delivers on richness and flavor. You can also make the shoyu (soy sauce) chicken component separately to have on its own!
These beef rice bowls are the epitome of comfort food in Japan. Usually prepared at home, they are also ubiquitous at fast-food restaurants across the country. Gyudon is made from thinly sliced beef and onions coated in a slightly sweet soy sauce-based sauce. Some people prefer a raw or poached egg on top while others sprinkle sesame seeds instead. Feel free to play around with the recipe to create your favorite version of this fast, filling and inexpensive meal.
Taiyaki are filled waffle-like Japanese snacks cooked in fish-shaped molds over a burner. They date back to the Edo era, when vendors morphed a similar round treat into the shape of a sea bream, a prized fish in Japan. Taiyaki (which literally means grilled sea bream) became very popular and are now a staple at outdoor markets, food halls and street festivals. Somewhat cakey on the inside, they vary from crispy to soft on the outside. This version falls in between. Taiyaki are traditionally filled with anko (sweet red bean paste), but Nutella, custard, matcha cream, chocolate, jam and ham and cheese are other options. Taiyaki pan sizes can vary, so the first time you make the recipe, you might need to play around with the amount of batter and anko per mold. You may need to adjust the heat level and/or cooking time, too. Use the first batch as a gauge.
This clever dish takes a traditional pork and cabbage Japanese hot pot or nabe, which also refers to the pot. Mille-feuille means “a thousand leaves” or sheets in French. The origin of mille-feuille nabe is unclear but it is one of the most popular hot pots in Japan and for good reason. The dish is simple to prepare and requires a few ingredients, rendering soulful flavors in a striking floral appearance. Serve the nabe with steamed rice or add cooked udon noodles to the bowls with the nabe.

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Mille-Feuille Nabe

Tonkatsu (fried pork cutlets) is one of the most popular dishes in Japan. It's commonly served with a bottled sauce (Bull Dog is a beloved brand), but making a homemade version is simple and quick. Slice the cabbage that accompanies the pork as thinly as possible and keep it cold until ready to serve for the best contrast in taste and texture.
Onigiri are Japan's most quintessential comfort food, and while they often include rice and nori (seaweed), they are much easier a lot more affordable to make. This recipe is a popular variation on the traditional favorite coated in which triangles of short-grain Japanese rice are coated in a buttery sweet soy sauce reduction before getting caramelized on a hot grill.

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Grilled Rice Balls

Mochi is a traditional Japanese food made from a variety of rice often referred to as glutinous rice in English (even though it contains no gluten). It is often eaten on its own, especially during New Year celebrations. However, it's most popularly filled with sweet fillings, including ice cream. Learn how to make your own with this recipe.

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Mochi Ice Cream

Yakitori is perhaps one of the most popular types of grilled foods in Japan and is a favorite street food and bar snack. While traditionally grilled on an open flame, this recipe calls for using a grill pan, whi
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