Quick and easy Japanese classic pickled vegetables is a great side dish for anytime of the day!

This easy gluten free banana bread muffins are made with rice flour. Light, soft, moist and delicious.

The Crispiest Chicken Katsu made with rice flour. It's lighter, crunchier, and absolute delicious. Tender on the inside, golden-shattered crisp on the outside.

Inspired by the popular mayo-based "Salad Gunkan" found at classic conveyor belt sushi spots like Kura and Sushiro, this homemade version is light, creamy, and wonderfully crisp. It’s a versatile crowd-pleaser that you can use for hand rolls, traditional gunkan sushi, or even fun sushi tacos.

This easy homemade version of Japanese sports/electrolyte drink is light, incredibly refreshing, and made with clean, simple ingredients you probably already have at home.

This fresh and flavorful udon salad is light, refreshing, and so easy to make! It’s perfect for a quick lunch, busy day meal, or whenever you want something simple but satisfying.

This Air Fryer version of crispy Tofu, Atsuage is oil-free, incredibly crispy, and takes only 15 minutes. It’s perfect as a protein-packed snack, a salad topper, or served simply with ginger and soy sauce.

3 fun ways to enjoy Japanese Rice Balls - a classic Ochazuke (inspired by a brilliant Nagatanien tip!), a savory Okaka, Edamame & Cheese, and a smoky-crunchy Salmon & Fried Onion version.

Easy, healthy, and delicious homemade salad dressing that has kicks of Japanese ingredients.

This is the ultimate low-waste kitchen hack that transforms those last few gyoza skins into a completely new, incredibly satisfying meal. In about 15 minutes, you can turn a kitchen "leftover" into a cozy, savory bowl of soup where the wrappers become delicate, translucent "silk noodles."

simple, easy and delicious Crème Brûlée recipe. Step by step how to make perfectly crunchy caramelized sugar on top, silky smooth vanilla custard inside. Small batch recipe is perfect for a sudden craving.

These Nagoya-style chicken wings are oven-baked but still incredibly crispy and flavorful! Coated in a sweet and savory soy-based sauce, they’re inspired by the famous chicken wings you’ll find in Nagoya, Japan. No deep-frying needed—just simple ingredients and an oven! Perfect as a main dish, appetizer, or game-day snack.

Full of umami from red miso and balanced with the sweetness of marmalade, this dish is quick, easy, and incredibly satisfying.With just a few ingredients and no cutting required, there’s no long prep involved.Simply prep the salmon, mix the glaze, and pop it into the oven. I hope this recipe becomes a go-to lifesaver for your busy weekdays! Ingredients 1 salmon fillet (about 225 g), any kind: King, Coho, Sockeye, etc. a pinch of salt neutral oil for brushing the aluminum foil

Somen is a classic staple on the Japanese summer table, but Nyumen—hot, comforting somen served in a light broth—is just as popular and deeply loved. This easy recipe comes together quickly in one pot, meaning less mess and minimal cleanup after cooking. A simple, comforting hot broth with vegetables and protein makes this dish a perfect light meal.Enjoy somen in winter—or anytime you’re craving something warm and comforting. Ingredients 25g carrot 25g onion 1–2 napa cabbage

Chicken Nanban is a popular fried chicken dish in Japan, and it’s one of my favorites.Although I absolutely love this dish, I’m not a big fan of making it the traditional way—coating the chicken in flour, then egg, before frying. I personally prefer extra-crispy chicken that can really soak up that delicious Nanban sauce. I’ve also found that slicing the chicken into smaller pieces makes it much easier to fry evenly and achieve that crispy texture. So while this isn’t a stric

Ingredients 1 Japanese sweet potato(about 440g/15.5oz) 1 Tbsp of Japanese Mayonnaise(or mayonnaise that containes eggs) 50g/1.7oz of all-purpose flour 70ml of water(chilled in the fridge before use) for the tempura dipping sauce Add the ingredients in the pot and bring it to a boil. 100ml of water 1/2 tsp dashi powder 20g/0.7oz soy sauce 20g/0.7oz mirin Instructions Prepare Sweet Potato: Rinse the sweet potato under cold water to remove any dirt. Use a kitchen towel to pat th

Takikomi Gohan, or Japanese mixed rice, is the taste of fall for me. I love adding plenty of mushrooms — shiitake, maitake, oyster, shimeji — whatever’s available! With tuna and mushrooms, the rice becomes rich in umami, so just a few simple seasonings bring out amazing flavor. It’s perfect for a quick lunch or an easy dinner on busy weeknights. Ingredients 2 rice cooker cups medium-grain rice 1 can tuna (lightly drained) * In the video, I use Solid Yellowfin Tuna in Extra Vi

Marinated in a savory soy-based sauce and lightly fried after being coated in potato starch, this zucchini dish comes out crispy on the outside and tender on the inside — just like chicken karaage! This is one of my family’s favorite zucchini recipes. It’s so delicious, you won’t be able to stop at just one! Ingredients 1 zucchini(about 270g/9.52oz) 1 tbsp soy sauce 1/2 tsp mirin 1/8 tsp garlic paste 1/4 cup potato starch a pinch of salt black pepper Neutral oil for frying In

For many Japanese people, Spaghetti Napolitan brings a sense of nostalgia. I remember my mom loving this classic yōshoku dish, especially the Nagoya kissaten (café)–style version — served on a sizzling iron plate with tamagoyaki on the bottom and ketchup-based spaghetti piled on top. It’s one of those dishes I find myself craving every now and then, so I just have to make it at home! I hope you’ll enjoy it too. Ingredients serving: 2 plates 2L water 20g(0.70oz) salt 200g(7.05

Mochi pancakes are a fun twist on the classic breakfast favorite, made with mochiko (sweet rice flour) for a uniquely chewy texture. They’re lighter than regular pancakes, with the perfect balance of chewiness from the mochiko and fluffiness from mirin. Top them with butter, syrup, fruit, or whipped cream, and they’re sure to become a new favorite! Ingredients Serving: About 5 pancakes (the last one may be slightly smaller) 160g (5.64 oz) Mochiko (sweet rice flour) 2 tbsp sug