Japan recipes
ChefEdit's collection of Japan cooking — recipes researched from many cited sources, with regional ingredient substitutes and explicit cultural notes for global kitchens.
Shrimp Nigiri
Shrimp nigiri lives or dies on two small techniques: rice at body temperature and shrimp cooked straight, not curled into a tight ring. T...
Salmon Nigiri
Salmon nigiri has nowhere to hide: warm seasoned rice, cold raw fish, a trace of wasabi, and the pressure of the hand. The dish lives or ...
Kake Soba
Kake soba has nowhere to hide: soba, dashi, soy, mirin, and green onion. The dish lives or dies on two controls — do not boil the kombu, ...
Tempura Soba
Tempura soba lives or dies on timing. The noodles need a clean rinse, the broth needs real dashi, and the tempura needs to hit the bowl b...
Zaru Soba
Zaru soba lives or dies on texture. The noodles need a cold rinse vigorous enough to strip surface starch, leaving them firm, slippery, a...
Curry Udon
Curry udon is Japanese curry pulled toward the noodle-shop counter: dashi, soy sauce, mirin, curry roux, and thick udon in one bowl. The ...
Tempura Udon
Tempura udon is not a bowl of noodles with random fried food dropped in. The broth must be clean dashi, the udon must stay springy, and t...
Vegetable Ramen
Vegetable ramen lives or dies on two things: ramen noodles with kansui, and vegetables that still snap when they hit the bowl. This is a ...
Tantanmen
Tantanmen lives between Sichuan dan dan noodles and Japanese ramen: sesame-thick broth, chile oil, alkaline noodles, and seasoned pork mi...