“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
Vegetables & Mushrooms
Burdock Root

Burdock root (gobō) is a root vegetable. It is in the shape and color of a tree root.

Bitter Gourd

Bitter gourd (niga-uri) contains a lot of vitamin C. Lost appetite is recovered by eating gourd.

Recipe – Fried Bitter Gourd

Typical Meals – Fried Bitter Gourd

Enoki Mushrooms

Enoki mushrooms are usually grown indoors.

Recipe – Tofu Steak

Recipe – Mushroom Salad

Dried Shiitake Mushrooms

Dried shiitake mushrooms are soaked in water before cooking. This water is kept and used for soup.

Recipe – Traditional …

Wax Gourd

Wax gourd (tōgan) consists almost entirely of water. It is cooked in broth.

Konnyaku Shirataki

Konnyaku and shirataki are a gelatin-like food made from the starch of devil's tongue root. They are manufactured differently. Konnyaku is classified into two basic types – block and string. Shirataki is only string. Konnyaku and shirataki are low-calorie and high-fiber and they clean the intestines. They are used in sukiyaki, simmered vegetables and fish paste balls, one-pot dishes, etc.

Recipe – Sukiyaki

Recipe – Shabu-Shabu

Typical Meals – Sukiyaki

Typical Meals – …(Oden)

Typical Meals – One-Pot Dishes

Dried Gourd Strips

Dried gourd strips (kanpyou) is a kind of gourd which has been cut into long ribbons and dried. It contains a lot of fiber, calcium and potassium. It is used in Chirashi-zushi, Maki-zushi, etc.

Recipe – Traditional …

Typical Meals – Sushi

Shishito Peppers

Shishito peppers are popular in Japan. They are similar to chili peppers in shape and are a little hotter than bell peppers. Shishito peppers contain a lot of vitamin C.

Recipe – Shishito Tempura …

Recipe – Broiled Shishito …

Recipe – … Shishito & Beef …

Menma

Menma is made by soaking fermented dried machiku (bamboo shoots) in water and seasoning it with soy sauce, sugar, sweet sake for seasoning (mirin) or others. Menma is often used in ramen topping.

Recipe – Tokyo-Style Ramen

Typical Meals – Ramen

Qing-geng-cai

Qing-geng-cai (chin-gen-sai) was introduced from China about 30 years ago, and is commonly used in Japanese cooking. It is now produced in Japan, too. It contains many kinds of vitamins, potassium and calcium. It is used in seared and simmered dishes.

Recipe – Chicken Noodles

Komatsuna

Komatsuna is a green vegetable similar to spinach in shape but with a simpler taste. Komatsuna contains a lot of calcium.

Recipe – Nagoya-Style Ozōni

Garlic Chives

Garlic chives (nira) are soft and smell unique. Their shape is long, thin and flat and their color is green. Garlic chives are often used in Chinese and Korean cooking, and in other SE Asian countries. They were introduced from China into Japan around the 9th century. Their usage is widespread in Japan.

Garland Chrysanthemum Greens

Garland chrysanthemum greens (shungiku) have a very unique flavor and contain many kinds of vitamins, chlorophyll and calcium. These leaves are often used in eastern Asia cuisine. In Japan, they are often eaten in sukiyaki and tempura.

Recipe – Kantō-Style Sukiyaki

Cryptotaenia

Cryptotaenia (mitsuba), also known as Japanese wild parsley, has a delicate flavor and is often used as a garnish on soups and other dishes such as parent & child rice bowl dish, Kanto-style ozoni, etc.

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foodstuffs

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

J-Simple Recipes
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