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Japanese Udon



2 tablespoons oil
1/2 small onion, thinly sliced
4 oz pork, cut into small pieces
5 peeled and deveined shrimp
2 oz cabbage, shredded
1/2 carrot, peeled and cut into matchstick strips
12 oz udon
1 stalk scallion, cut into 2-inch lengths


2 tablespoons Mizkan (Bonito Flavor) Soup Base
1 teaspoon Mizkan Mirin
1 teaspoon Worcestershire sauce


Combine all the ingredients in the Seasonings in a small bowl. Set aside.

Boil the udon noodles per the packet instructions.

Make sure not to overcook the udon.

Rinse the udon noodles with cold running water, making sure that there is no excess starch clinging to the noodles.

Drain and set aside.

Heat up a wok or skillet with the oil.

Add the onion and sauté briefly, follow by the pork and shrimp.

Add the cabbage, carrot, and stir a few times before adding the udon noodles.

Add the Seasonings into the wok or skillet, stir continuously to combine well with all the ingredients.

Add the scallions, stir a few more times, and transfer the yaki udon into a serving bowl.

Top the yaki udon with some shaved bonito flakes, beni-shoga, and serve immediately.


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Japanese Tempura



Shrimp (shelled and deveined, but leave tails on)
Vegetables* of your choice

Tempura Batter:

1/2 cup plain flour
1/2 cup corn flour or rice flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg yolk
2/3 cup ice cold water
Oil for deep frying


1. Sift together the dry ingredients and set aside.
2. In a medium bowl, beat the egg slightly and mix with the ice water.
3. Stir in the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
4. Dip shrimp and *vegetables into the batter and deep fry until golden brown.
5. Fry ingredients a few at a time. Too big a batch may change the temperature of the oil.
6. Drain on paper towels and served immediately.

*Note: You can use a variety of vegetables for tempura e.g. pumpkin, sweet potato, broccoli, string beans, yam. Root vegetables should be sliced thinly so it is cooked through.

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Japanese Sushi


1 recipe Sushi Rice (see below)
1 recipe Sushi Omelette (see below)
1 lb. cooked prawns, peeled
1 bunch asparagus, steamed, sliced into short sections
Toasted nori sheets, cut into 3″ squares (available in Japanese grocery stores. When sold already toasted, it is called yakinori.)
2 avocados, peeled, pitted, thinly sliced and coated with lemon juice
1 or 2 carrots, peeled and thinly sliced
12 oz. smoked salmon
1 English cucumber, thinly sliced
1 jar Japanese pickled ginger
Small dish flying fish roe for garnish
Wasabi paste
Soy sauce for dipping
Sushi Rice
2-1/2 cups uncooked sushi rice
2-1/2 cups water
1/2 cup seasoned rice vinegar (sometimes called sushi vinegar)
1/2 tsp sea salt
1/2 tsp granulated sugar

Sushi Omelette
7 large eggs
1 tbsp mirin (Japanese cooking wine, available in Japanese grocery stores)
1 tsp soy sauce
1 tbsp vegetable oil

Instructions:        107030928614853225_F5eChFjw_c

<1>Sushi Rice

Step 1: Put rice and water in heavy pot. Bring to a boil and let boil uncovered for 30 seconds. Cover with lid and reduce to a low simmer for 13 minutes. Turn off heat. Remove lid and place a clean tea towel over the pot. Fit the lid back on over the towel. Let stand 10 minutes.

Step 2: Meanwhile, in a small pot, warm rice vinegar, salt and sugar over low heat, stirring continuously, until salt and sugar dissolve.

Step 3: Spread sushi rice out in large non-metallic baking pan(s) and sprinkle with vinegar mixture. Mix vinegar evenly into rice.

Step 4: To serve, mound sushi rice on the squares of nori (dip your fingers in cold water to prevent sticking).

   <2>Sushi Omelette

Step 1: In a bowl, whisk together eggs, mirin and soy sauce. Heat oil in an 8″ square metal non-stick baking pan on medium heat, by placing pan directly on stove element. Use heat-proof tongs to hold the pan.

Step 2: Pour half the egg mixture into a pan. Allow edges of egg mixture to set, then, using a spatula, fold egg from top third and bottom third of omelette into the middle of the pan. You will end up with three layers of omelette in the middle of the pan. Use a spatula to press gently on omelette to compress layers.

Step 3: Pour in remainder of egg mixture and repeat process. You should end up with a little layered “loaf” of omelette in the centre of the pan. Remove from heat.

Step 4: Transfer omelette to chopping board. Allow to cool 5 minutes. Trim uneven edges off and slice omelette into about 30 neat, thin slices.

For detailed instructions on seasoning, cooking and rolling sushi rice, see our Sushi Rice Recipe.

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Spicy Tuna Sashimi


1 ahi (yellowfin) tuna steak (about 4 to 6 ounces)
1 small orange, halved 1/2 sliced with rind and white pith removed, other 1/2 juiced
1/2 small grapefruit
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 sprig fresh mint, finely chopped
2 jalapenos, seeded and finely diced
4 tablespoons canola oil
1/2 dry thin rice noodles, lightly broken up
Thinly slice the tuna steak (sashimi-style). Place the thin layers of tuna on a plate.

Remove grapefruit, then slice and quarter.

Lay the orange and grapefruit quarters on top of the tuna.

Juice the remaining orange half into a small bowl and whisk in the soy sauce and lemon juice.

Drizzle the sauce over the tuna and                citrus. Sprinkle the tuna with chopped mint and diced jalapenos.

In a small saut� pan, heat the oil over high heat and quickly fry the rice noodles for 1 minute. Sprinkle them over the top and serve.

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Japanese chicken wings

6 chicken wings

1 inch young ginger, pounded or grated
2 tablespoons sake (or wine)
1 tablespoon soy sauce

1 1/2 tablespoons vinegar
1 tablespoon sesame seed oil
1 inch young ginger, pounded or grated
1 garlic clove, grated
2 1/2 tablespoons caster sugar
1 stalk spring onion, chopped
1 tablespoon soy sauce

Clean chicken wings, place on plate. Add soy sauce, sake and pounded (or grated) ginger; mix and leave to marinare for 2 hours under cover. Preheat oven to 180 degrees Celsius, remove chicken wings from marinade and bake in oven for 30 minutes or until golden brown. Turn chicken wings during roasting process to brown evenly. Combine all the sauce ingredients until the sugar melts. The sauce should be sweet from the sugar and slightly sour from the vinegar. Once chicken wings is ready, remove from oven; pour sauce and serve immediately.

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Ginger Soba Noodles


12 oz / 340 g dried soba noodles

Ginger Dressing:

1 tablespoon freshly grated fresh ginger
1 teaspoon toasted sesame oil
zest and juice of 1/2 a lemon
1/2 cup / 2.5 oz / 70 g chopped white onion
1 teaspoon mirin (optional)
2 teaspoons brown sugar or honey
1/2 teaspoon salt, plus more to taste
3 tablespoons brown rice vinegar
1 celery stalk, strings removed, then chopped
1/3 cup / 80 sunflower oil or untoasted sesame oil

3 tablespoons of chopped tarragon, plus more to taste

a few big handfuls of cubed tofu, pan-fried or baked until golden

1/3 cup + toasted squash seeds, pumpkin seeds, walnuts, or sesame seeds

Cook the soba noodles in well salted water, drain, rinse under cold water, and shake off as much of the water as possible.

In the meantime, make the dressing by combining the ginger, toasted sesame oil, lemon zest and juice, onion, mirin, sugar, salt, vinegar, celery, and sunflower oil in a food processor. Blend until very smooth, then press aggressively through a strainer. Taste and tweak a bit if needed – the dressing should have a bit of bite, and an edge. It’ll hit the pasta and you want it to be able to cut the starchiness. Set the dressing aside.

In a large bowl, toss the soba noodles with most of the tarragon, the tofu, most of the squash seeds/nuts, and about 2/3 of the dressing. Really get in there and toss well. Add more dressing if needed (I use all of it), and season again until the noodles are to your liking. It’s nice to serve this with a few wedges of lemon on the side, or a bit of brown rice vinegar. Finish with the remaining tarragon and seeds.