Autumn is spawning season for salmon and trout, when they return to their home rivers with bellies full of eggs. If you fish for salmon or live near a spawning area, you’ve probably seen those vibrant orange skeins of roe at your local fish market. But have you ever wondered how to make ikura at home? One of the first places I lived in Japan was on the northern island of Hokkaido, where salmon is everywhere in the fall....

As a kid, one of my favorite snacks after a long day at school (if my mom hadn’t baked her Chocolate Chip Banana Bread ) was a piece of jalapeño cheese bread from the supermarket. It was a free-form loaf covered in a crusty lava flow of caramelized cheddar, studded with slices of pickled jalapeños . I relished the way one bite would be an explosion of nutty caramelized cheddar, while the next bite might light my mouth on fire with a rush of capsaicin and vinegar....

This delightful Japanese shrimp pasta recipe seamlessly combines plump garlicky shrimp with a velvety nori cream sauce, accented with peppery watercress that tastes a bit like wasabi. The combination might be surprising, but a whole sub-genre of Japanese cuisine is dedicated to Japanese-style pasta (a.k.a. wafu pasta), mashing up Japanese ingredients with techniques from Italian cuisine. In just fifteen minutes, you can create this heavenly weeknight meal that delights the senses while satisfying the soul....

Other Names dashima, dasima, haidai, kelp Description Kombu is a type of thick flat seaweed cultivated in the northern waters of Japan. Although it may sound like a plant, seaweed is technically classified as a type of algae. Kombu comes in many forms making it a versatile ingredient with uses ranging from soup stocks to … Other Names dashima, dasima, haidai, kelp. Description Kombu is a type of thick flat seaweed cultivated in the northern waters of Japan....

In Japan, Miso Salmon or sake no misozuke (鮭の味噌漬け) belongs to a category of dishes called misozuke , which means “pickled in miso.” It’s a traditional technique that cures fish in sweet white miso. The miso marinade seasons the fish while drawing out excess moisture, helping it stay fresh for up to a week. You might also hear it called saikyouzuke (西京漬け), named after the pale, lightly fermented miso used around Kyoto, where this method originated about 500 years ago....

Vanilla Caramel Sauce is actually really easy to make, if you follow these instructions. I’ve been seeing a lot of “easy caramel sauces” around the web lately that involve melting brown sugar in cream and reducing it. The sugar in these recipes isn’t actually caramelized. Caramelization is the flavor in “caramel sauce,” after all. You’re only getting a cream-based brown sugar syrup with these, which lacks the nuanced flavor and hint of bitterness that makes a real caramel sauce so good....

<img loading=“lazy” src=“https://norecipes.com/wp-content/uploads/2015/12/better-tunafish-sandwich-recipe.1024x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Better “Tunafish” Sandwich - 1”> With the holidays mostly over, and the new year just around the corner, I’m guessing more than a few of you are thinking about your resolutions for the new year. If eating healthier, reducing your reliance on animal products, or bringing lunch from home is on that list, I have the perfect sandwich for you! While one could make the case that this is better for the planet and better for you, the “better” in this Better “Tunafish” Sandwich doesn’t have anything to do with either of those things....

Chawanmushi Chawanmushi (茶碗蒸し) is a silky smooth Japanese steamed egg custard that was originally served as a type of soup. This is why it has a very high ratio of soup stock to egg, and the custard usually has a variety of seafood, mushrooms, and vegetables cooked together with it. The dish is as simple as mixing egg and stock and adding in some mix-ins before steaming the mixture in cups; however, there are a few critical techniques to ensure you get the right consistency....

Crab Omelette (カニ玉 - Kanitama) Many Asian countries have some versions of the crab omelette and while the ingredients may be similar, how they’re combined and cooked creates a totally different dish. In Japan, crab omelettes are known as Kanitama (かに玉 - literally “crab egg”), and it’s usually topped with a thick sauce that can either be savory or sweet and sour. I sauté some scallions for my version, which adds a mild sweetness that compliments the briny crab....

Crispy Tofu Bites Tofu is a protein-packed plant-based food, but it’s not usually known for having an incredible texture or delicious flavor. The trick is to think about it as a blank canvas you can use to create almost any texture or flavor you want. This Crispy Tofu Bites recipe aims to get the texture ultra-crispy on the outside and tender and juicy on the inside. The tofu is then glazed in a savory-sweet sauce that’s redolent of ginger, garlic, and black pepper, making it ridiculously flavorful....

I don’t know about your part of the world, but over here in Tokyo it’s getting chilly and with my Dutch ovens back in the kitchen, I’ve been busy warming the house with soups, stews, and braises. Last week I found these glorious veal shanks at my local butcher and I knew the instant I saw them that I had to make some Ossobuco Beef. While veal shanks are the classic cut for Ossobuco, beef shanks can also make a delectable braise; veal has more gelatin to add unctuousness to the sauce, while beef will render the sauce for flavorful....

Seaweed Salad is known as Kaisou Sarada (海藻サラダ) here in Japan, and it refers to any salad that includes seaweed in it (not a specific dish). It’s a common way of using sea vegetables at home, and I love dressing it in a sweet and tangy sesame dressing that makes it very similar to the packaged ones sold in the US (minus the food coloring). Why My Recipe Works Seaweed Salad Nutrition Ingredients How to Make Seaweed Salad Variations Serve it With Other Japanese Salad Recipes 📖 Recipe FAQ Comments Why My Recipe Works A mix of several types of seaweed, including wakame, konbu, agar and tsunomata provides a wide variety of natural colors and textures....

It’s officially cold, and my fingers feel like icicles as I type this. I guess that’s why I’ve been craving soup lately. Unfortunately I’ve had a busy travel and shooting schedule (I’m hosting my own show !), the past few weeks and I haven’t had time to spend all that much time in my kitchen. This Shorbat Adas has been a quick lifesaver that’s literally kept my fingers warm and the cold at bay....

It’s Cinco de Mayo and you’re probably wondering why I’m sharing a Chinese dish with you on this day that General Ignacio Zaragoza Seguín led a ragtag band of Mexicans to victory against a French force double it’s size. Well, I don’t have a good excuse, but I can tell you that this Twice Cooked Pork is AMAZING stuffed into a fresh corn tortilla Huí Guō Ròu (回锅肉), which literally means “meat returned to pot” is a Sichuan dish....

Carne Asada, or “roast meat” is a Mexican dish that’s commonly associated with barbecues. The spices used vary by region, but carne asada is almost always made with thin, cheap cuts of beef such as skirt steak or hanger steak. They may not be the most tender cuts, but boy howdy! they sure pack a wallop of flavor. Not only does this Carne Asada do a good job balancing the salt and spices with the fresh tang of limes and cilantro, it’s cheap, and easy to make....

I’m not usually much of a sweets person. Don’t get me wrong, I’m addicted to sugar like most of the developed world, but I just don’t make them myself. Part of the reason for this is that when I crave something sweet, I only want a few bites, not a whole cake or a dozen cookies. Sweets also usually have a bad effort to reward ratio, especially if you take into consideration the plethora of tasty treats available here in Japan....

Karé Pan (カレーパン) literally translates to “Curry Bread,” and it’s a popular snack food that’s found in bakeries, doughnut shops and convenience stores (konbini) around Japan. Karé Pan comes in many variations, but it’s most typically a fried bun that’s filled with dry (sauceless) curry. Unlike Indian or Thai curry, Japanese curry is made with a roux that makes the sauce more like a viscous gravy than its peers. Still, the presence of any sauce leaves the possibility of drips, and the turmeric in curry makes it a sure bet it will leave a stain....

I first had these stewed green beans at a Lebanese friend’s home back in college. I’ll admit, I was skeptical. The beans looked soft and mushy, swimming in olive oil and tomatoes. But one bite shut me up. They were tender in the best way, with a creamy bite and a spice-laced sauce that clung to every seam. Years later, while cooking with a Lebanese chef in the Middle East, I finally learned the name of the dish: Loubieh bi Zeit....

Despite their elegance, Pavlovas are relatively simple desserts, making them the perfect party confectionary (try saying that three times fast). If you store them in a sealed container in a single layer, they’ll even keep for a day or two, which means you can make the meringues ahead of time and do the final assembly before serving them to your guests. For a baking newbie, meringues can be intimidating. I’ve certainly had my share of epic meringue failures in my time....

Red Bean Paste (あんこ - Anko) Anko forms the basis of most traditional Japanese pastry, so having a good sweet Red Bean Paste recipe is a must if you want to delve into the world of wagashi . The traditional process involves hours of soaking, simmering, and stirring to make. Growing up, it was always a treat when my mom made a batch, but I remember one time when she almost burned the house down after leaving a pot of red beans unattended....