Traditional Japanese Food Recipes

Traditional Japanese cuisine is a work of art in the kitchen where it is balanced in color, texture and design. Thanks to its elegant simplicity and its reliance on the freshest ingredients, this make Japanese cuisine can easily fits into today’s cooking scene, appealing to those who prefer a healthy diet, lighter portions and artistic presentations.

Here will show you few common yet delicious traditional Japanese food recipes so that you also could make at home.

a) Healthy Miso Soup with Radish

Healthy Miso Soup with Daikon


( Serves 4, Preparation time: 5 mins, Cooking time: 5 mins )


  • 1 cup (125 g) of Japanese radish, peeled and sliced
  • 4 cups (1 liter) Basic Dashi Stock or 2 teaspoons instant dashi granules dissolved in 4 cups (1 liter) boiling water
  • 3 tbsp miso
  • 8 green beans, cut into lengths
  • 1 tsp soy sauce (optional)


Slice the radish lengthwise into quarters, then into 1 / 8 -in (3-mm) slices as shown below.

Cut the green beans into lengths.


Place the radish and dashi stock in a saucepan and heat over medium heat and cook until the radish softens, about 2-3 minutes.

Place the miso in a small bowl and ladle some of the hot dashi stock over it. Stir with a wooden spoon until the miso is dissolved, and pour the dissolved miso into the soup.

Stir in the beans and soy sauce, then bring the soup to a boil and immediately remove from the heat. Ladle the soup into 4 bowls and serve.

b) Rice and Mushroom Egg Parcels

Rice and Mushroom Egg Parcels


( Makes 6 parcels, Preparation time: 20 mins, Cooking time: 20 mins, Assembling time: 15 mins )


  • 4 shiitake mushrooms
  • 2 batches Sesame Omelet, omitting sesame seeds
  • 1 clove garlic, crushed
  • 2 tbspsoy sauce
  • 1 cup (150 g) cooked Sushi Rice
  • 1 spring onion, sliced
  • 1 / 4 tsp salt
  • 1 / 4 tsp freshly ground black pepper



If using dried mushrooms, soak them in hot water to soften, about 20 minutes. Drain the mushrooms and squeeze out any excess moisture.

Make 6 small omelets in a small skillet. Stack the omelets on top of each other and cover with a cloth to prevent them from drying out.


Discard the mushroom stems and dice the caps. Combine the garlic and soy sauce in a bowl and marinate the mushrooms for at least 15 minutes.

Drain the mushrooms and combine with the Sushi Rice and spring onion in a mixing bowl. Season with the salt and black pepper.

Place the omelets on a flat work surface and spoon 2 tablespoons of the mushroom-rice mixture onto each one. Fold in the sides to form a flat, square parcel and place seam side down on a serving platter.


c) Chicken Rolls with Spring Onions

Chicken Rolls with Spring Onions


(Serves 4, Preparation time: 30 mins, Cooking time: 20 mins )


  • 4 chicken thighs (about 1 lb or 450 g)
  • 1 tsp freshly grated ginger
  • 3 / 4 cup (175 ml) sake
  • 2 tbsp soy sauce
  • 4 spring onions
  • 2 tbsp cornstarch
  • 1 tbsp oil
  • Kitchen string


  • Remove the bone from chicken thighs, put them on the work surface with skin side facing down. Press the meat to spread it out and using a sharp knife to cut into even thickness slice.
  • Prepare a bowl and put the ginger, 2 tablespoons of sake and soy sauce. Coat the chicken and marinate for 20 minutes, turning occasionally.
  • Drain the chicken and place the skin face down on the working surface to reserve the marinade. Cut the spring onion into the same length as the chicken and place 3 or 4 pieces on each piece of chicken. Sprinkle with an even cornstarch coating.
Place 3 or 4 spring onion sticks across each
piece of chicken.
  • Roll up each piece of chicken and fasten both ends with a kitchen strings.
Roll up the chicken and fasten with string on
both ends.
  • Heat the oil in a large saucepan over medium to high heat. Place the chicken rolls seam side down and cook, turning frequently with tongs, until they are evenly browned.
  • Remove excess fat from the frying pan, and leave the chicken the pan and add the remaining sake. Turn the heat from high to medium low, cover and simmer for 7 minutes. Add the reserved marinade and cook the chicken roll for 10 to 12 minutes, or until tender.
  • Remove the string from the chicken, cut the chicken into 3/4 inch (2 cm) thick slices, then scoop the sauce in the pan on the chicken slices.