173 japanese recipes

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

This salad is subtle and very refreshing. There are a variety of textures-chewy cold noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and crunchy cucumber slices. Sugar salt, and vinegar combine harmoniously, each understated but very much present.

Grilled Japanese eggplants: smoky grilled baby eggplants served with roasted red peppers, warm herbed goat cheese medallions, and candied spiced walnuts. A stunning composed salad that looks restaurant-plated.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

Japanese pork ramen stir-fry: pork-flavored ramen noodles tossed with pan-fried pork and Japanese mixed vegetables in a soy-spiked pan sauce. Pantry weeknight meal in 25 minutes.

Japanese pork stir-fry made in the microwave with frozen stir-fry vegetables, julienned pork chop, soy sauce, and dry sherry. A 20-minute weeknight dinner for two served over rice.

This is a basic vinaigrette-style dressing that works well with shredded vegetables.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

Japanese sushi is one of the healthiest food, in Japan it is very popular and welcomed!

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

Japanese pickled cauliflower, a quick refrigerator pickle with green pepper and celery in a sweet-tart brine with a surprising splash of cola for caramel depth.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Japanese pickled cauliflower brined in cola, white wine vinegar, and sugar with bell pepper and celery. A quirky, sweet-tangy quick pickle ready overnight.

Hot Japanese spinach salad with bean sprouts, soy sauce, sesame seeds, and a sweet vinegar dressing. A quick microwave side dish inspired by Japanese ohitashi, ready in under 10 minutes.

Japanese-style potato salad with russet potato, cucumber, onion, ham, and creamy mustard-mayo dressing. A sweeter, softer Asian-style take on the classic potato salad.