Regional Specialties

NAGASAKI CHAMPON (Nagasaki-Style Vegetable and Seafood Noodle Soup)

Nagasaki Champon is a regional noodle soup from Nagasaki Japan. One of the most plausible theory suggests that the dish was created based on a Chinese dish at a Chinese restaurant in the city in order to serve Chinese students with cheap and nutritious meals. Now the dish is enjoyed nation-wide. Champon is similar to ramen but it is topped with loads of vegetables and seafood simmered in its broth and the noodles are twice as thick as those of ramen's and have a softer texture. Champon's cloudy broth is typically made by boiling chicken and pork bones for hours but this recipe uses milk to make a cloudy broth, which is a good substitute for the cloudy broth. The dish is ideal when you want to have an easy and balanced yet satisfying meal.
Recipes with Haccho Miso

Miso-Katsu-Don (Nagoya-Style Miso Katsu Rice Bowl)

Katsu-Don (Tonkatsu and Egg Rice Bowl) is definitely one of the most popular kind of Donburi (rice bowl) dishes in Japan and is a very typical but excellent way to consume day-old Tonkastu. And Nagoya Aichi has proudly got its own version of Katsu-Don using its iconic Miso-based Tonkatsu sauce. Gosh, words just can't describe how good Miso-Katsu-Don is. Find it out for yourself!
Recipes with Haccho Miso

Miso Katsu (Deep Fried Breaded Pork Cutlet with Red Miso Sauce)

Tonkatsu, aka Katsu, is one of the most popular comfort foods in Japan and loved by people of all ages. Because of the ...
Regional Specialties

Goya-Champuru (Okinawa-Style Stir-fried Bitter Melon) Ver.2

This is the version 2 of my Goya-Champuru recipe. The notable difference between the first one and this is that I used pork belly instead of spam so that you can taste more umami from pork, and the use of Kokuto (brown sugar) from Okinawa, which is a secret technique that non-Okinawa people rarely know. The brown sugar does not only help tone down the bitterness of Goya but adds profoundness to the dish as well. Enjoy!
Regional Specialties

Mizutaki (Hakata-Style Chicken Hot Pot)

Mizutaki is a type of hot pot originated in Hakata, Kyushu. Although the dish was born in Japan, you can call it a fusion of Chinese, western and Japanese cuisines. This is because Heizaburo Hayashida, who is said to be the inventor of the dish and lived in Hong Kong learning to become a chef, got inspired by Consommé a Chinese chicken stew, and created Mizutaki when he came back to Kyushu.
Classic Recipes

Yaki-Onigiri (Grilled Rice Ball)

Onigiri (rice ball) is one of the most important icons of Japanese cuisine, which has been eaten in the country for at least a few thousand years. Because of its flexibility in arrangement, especially the fillings, Onigiri is loved by people of all ages. Among thousands of Onigiri recipes, Yakionigiri is definitely one of the most popular ones here in Japan. The appetizing aroma of charred soy sauce and crispy grilled rice are so hard to resist and you can never get enough of it once you experience.
Recipes with Mirin

Imomochi (Hokkaido-Style Potato Cake)

The origin of Imo-Mochi dates back to late 1800's, when exploration of Hokkaido island started in earnest. Unfortunately, at that time, rice was barely cultivated on the island and Mochi, rice cake, could not be made. Therefore they used potatoes, which were abundant on the island, to make an alternative. Imo-Mochi was an important source of protein and carbohydrate for the pioneers to survive the severe climate and heavy physical labor. Today it has become one of the snack icons of Hokkaido and is enjoyed by many locals and tourists.

Authentic Sapporo-Style Miso Ramen

Sapporo Miso Ramen would probably be the most recognised type of ramen in the Hokkaido ramen variety. Since the first Miso ramen in Japanese history made its appearance in Sapporo in1955, the city is regarded as the one of the birth places of Miso Ramen. It’s rich and profound Miso soup, crunch of the vegetables and the iconic bouncy texture of the noodles complement each other to form one of the most unforgettable bowls of ramen which is a perfect dish to warm you up during severe winter.
Recipes with Mirin

Negi-Ma Nabe (Tokyo’s Tuna and Green Onion Hot Pot)

Negi-Ma Nabe is a hotpot with tuna and green onion enjoyed in Tokyo since 1800's. "Negi" is translated as green onion o...
Classic Recipes

Salmon Garlic Butter Fried Rice

Japanese fried rice is typically made with Ramen Char Siu, but this is a recipe I came up with when I had a leftover salted salmon fillet from the supermarket. The saltiness and umami of salted salmon is a perfect match with fried rice. Butter and garlic give extra flavour and richness on top.
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