Japanese Cooking 101

Introduction

Japanese cooking is admired globally for its elegance, precision, and respect for nature’s bounty. It’s about harmony - balancing flavors, textures, and aesthetics while highlighting freshness and seasonality. Whether it’s a simple miso soup, delicate sushi, or a steaming bowl of ramen, Japanese food offers nourishment for both body and soul.

On this page, we document the principles of Japanese cooking, explore popular dishes, share pantry essentials, and invite you to bring the growing Japanese food culture into your home.


Principles of Japanese Cooking

  1. Seasonality (Shun) – The best flavors are enjoyed at their natural peak; ingredients are selected based on what’s freshest that season.

  2. Balance & Harmony (Washoku) – Meals are built to balance colors, tastes (sweet, salty, sour, bitter, umami), and cooking methods.

  3. Umami as the Fifth Taste – A cornerstone of Japanese cooking, derived from dashi (broth), soy sauce, miso, seaweed, and fermented products.

  4. Minimalism & Presentation – Ingredients are treated with respect and plated beautifully, often resembling art.

  5. Health & Wholesomeness – Emphasis on light, nourishing, and balanced meals that are satisfying without being heavy.

  6. Cooking as Mindfulness – Attention, patience, and care are central to transforming simplicity into depth.

 

Popular Dishes

1. Sushi & Sashimi

  • Principles: Quality of fish and rice is paramount; seasoning is subtle, not overpowering.

  • Common styles: Nigiri, maki, chirashi (scattered sushi).

  • Pro tip: Sushi rice should be seasoned with a balanced mix of vinegar, sugar, and salt; the rice is the heart of good sushi.

2. Ramen

  • Principle: A complete meal in a bowl — broth, noodles, toppings in harmony.

  • Types: Shoyu (soy sauce), miso, shio (salt), tonkotsu (pork bone).

  • Pro tip: A long-simmered broth builds deep flavor; toppings should complement, not overshadow, the soup.

3. Tempura

  • Principle: Light, crisp batter enhances natural flavors, not mask them.

  • Common items: Shrimp, vegetables, mushrooms.

  • Pro tip: Keep batter cold and oil hot for the lightest crunch.

4. Soups & small plates

  • Principle: Simple but rich in umami, often eaten daily.

  • Examples: Miso soup, agedashi tofu, edamame, tsukemono (pickles).

  • Pro tip: Use dashi as a base - kombu (seaweed) + bonito flakes unlock the signature umami depth.

 

Your Japanese Pantry Essentials

Starter Pantry (for beginners)

  • Short-grain sushi rice

  • Soy sauce (shoyu)

  • Miso paste

  • Dashi stock (instant or homemade with kombu + bonito)

  • Rice vinegar

  • Wasabi & pickled ginger

 

Advanced Pantry (for exploring further)

  • Mirin (sweet rice wine)

  • Sake (for cooking and pairing)

  • Nori (seaweed sheets)

  • Udon & soba noodles

  • Ponzu sauce

  • Furikake seasoning

  • Pickled daikon (takuan)

Equipment

  • Rice cooker (or heavy pot with lid)

  • Sharp chef’s knife (or yanagiba for sashimi)

  • Bamboo rolling mat (for sushi)

  • Chopsticks & small bowls for serving

  • Strainer & pot for dashi

  • Mortar & pestle (suribachi) for sesame grinding

 

Join the Conversation

We’d love to hear from you!

  • Which Japanese dishes do you enjoy?

  • Do you have a favourite sushi roll or ramen recipe?

  • Have you tried combining Japanese techniques with Indian flavors?

Share your thoughts in the comments, or submit your recipes to us. We would love to test and feature them in our growing collection!

 

Featured Recipes

Organized by course, and in increasing order of difficulty.

Appetizers and Small Plates

Edamame with Sea Salt

Miso Soup

Agedashi Tofu

 

Main Dishes

Chicken Teriyaki

Tempura Vegetables

Salmon Teriyaki

 

Noodle & Rice Dishes

Vegetarian Sushi

Shop ingredients

Yakisoba

(Stir-fried noodles)

Vegan Udon Soup

 

Wagashi (Desserts)

Mochi

(Rice cakes)

 Matcha Ice Cream

(Green tea-flavoured ice cream)

 Dorayaki

(Red Bean Pancakes)