“J-Simple Recipes” is the abbreviation for “Japanese Simple Recipes.”
We explain Japanese recipes you can easily cook, as well as typical meals, foodstuffs & table manners.

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Foodstuffs
Fish & Seaweed
Bonito Flakes

Bonito flakes (katsuo-bushi) are shaved smoked and dried bonito. They are used for soup stock or as a topping.

Recipe – Bubbling Tofu

Recipe – Cold Buckwheat …

Recipe – Tofu & Wakame …

Recipe – … Abura-Age Miso Soup

Recipe – Japanese-Style …

Recipe – Kansai-Style Ozōni

Recipe – Nagoya-Style Ozōni

Recipe – Onion & Potato …

Prior to Cooking – … Soup Stock

Dried Sea Tangle

Dried sea tangle (konbu) is often used for soup stock. Dried sea tangle and bonito flakes are essential ingredients of Japanese dishes.

Recipe – Bubbling Tofu

Recipe – Shabu-Shabu

Recipe – Kansai-Style Ozōni

Prior to Cooking – … Soup Stock

Dried Hijiki

Dried hijiki is a kind of seaweed. It is soaked in water and usually boiled together with vegetables in broth.

Dried Wakame

Dried wakame is a kind of seaweed. After it is soaked in water, it is used in making miso soup. Wakame is very low–calorie and healthy.

Recipe – Tofu & Wakame …

Dried Fish

Himono are different kinds of fish which have been sun–dried about one day. Grilling is the only way they are prepared. Horse mackerels are used a lot for himono.

Typical Meals – Grilled Fish

Dried Laver

Dried laver (nori) is pressed into a paper – thin sheet and dried. Dried laver is not soaked in water. It is used for maki-zushi, rice balls, etc. Laver is a kind of seaweed.

Recipe – Cold Buckwheat …

Recipe – Traditional …

Recipe – Rice_Balls

Typical Meals – Dried Laver

Typical Meals – Sushi

Table Manners – … Dried Laver …

Raw Fish

Raw fish is used for sashimi and sushi.

Recipe – Traditional …

Typical Meals – Sushi

Typical Meals – Sashimi

Kamaboko Naruto

Kamaboko and naruto are fish paste made from fish such as sea bream and codfish. Kamaboko is eaten with soy sauce and/or wasabi and is also used as an ingredient in some recipes. It is included in osechi-ryoori, which is food eaten only on the first three days of the New Year. Naruto has a pink whirl pattern. It is used in Tokyo-style ramen, Kanto-style ozoni, etc.

Recipe – Kantō-Style Ozōni

Green Laver

Green laver (ao-nori) is a kind of seaweed. It is often dried and is cut into very tiny squares. It is used in fried noodles (yaki-soba), Japanese-style pancakes (okonomi-yaki, negi-yaki), octopus balls (tako-yaki), fried thick white noodles (yaki-udon).

Recipe – Fried Noodles

Recipe – Okonomi-Yaki

Recipe – Negi-Yaki

Dried Small Shrimps

Dried small shrimps (hoshi-ebi) are often made from sakura-ebi which are very small shrimps caught in Shizuoka Prefecture near Mt. Fuji. They are used in Japanese-style pancakes (okonomi-yaki, negi-yaki).

Recipe – Fried Noodles

Recipe – Okonomi-Yaki

Recipe – Negi-Yaki

Agar Cuboid Agar String Agar Powder

Agar (kanten) is a gelatin made from the agar-agar seaweed. Its use in cooking in Japan originated in the 17th century. One method of making it is by freezing agar–agar, and then squeezing it and dehydrating the agar-agar extract. It is often used for sweets. It is popular as a diet food because it is made from dietary fiber and has few calories. Agar is classified into three basic types - cuboid, string and powder.

Recipe – Yokan

Recipe – Matcha Agar

Recipe – Milk Agar

Nemacystus Decipiens

Nemacystus Decipiens (mozuku) is a kind of seaweed made in shallow waters from the tropical to the temperate zones. It contains a lot of minerals, dietary fiber, etc. and is very healthy. It can be prepared with vinegar and sugar, and also can be added to miso soup or served as tempura.

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foodstuffs

Foodstuffs for Japanese dishes appear in this category and are divided into the following sections.