Japanese recipe collection

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Traditional Japanese tempura with a light, crispy cold-water batter and homemade tentsuyu dipping sauce. Works for vegetables, shrimp, fish, and squid with authentic frying techniques.

Teriyaki chicken marinates broiler-fryer pieces in soy sauce, sake, sugar and fresh grated ginger, then cooks in the microwave for tender, glossy Japanese-style chicken in 20 minutes.

Vinegared sushi rice (sushi-meshi): short-grain rice cooked with kombu and dressed with a rice vinegar, mirin, and sugar seasoning. The essential base for sushi, chirashi, and temaki.

Roasted eggplant and yogurt spread, garlic-studded and perfumed with thyme and oregano, blended creamy with olive oil and a squeeze of lemon. A tangy, herby Mediterranean dip for pita, crackers, or toasted bread.