“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
Long Green Onion

Long green onion (negi) contains a lot of vitamin B and is good for recovery from fatigue or cold. It is used in udon, soba and miso soup as a spice. It is also used in sukiyaki and all-in-one pot dishes.

Recipe – Tofu & Wakame …

Recipe – Japanese-Style …

Recipe – octopus-dumplings

Recipe – Japanese-Style Fried …

Recipe – … with Soy Sauce

Recipe – kama-Age Udon

Recipe – Nagoya-Style …

Recipe – … with Soy Sauce Soup

Recipe – Cold Buckwheat Noodles

Recipe – Cold Thin White Noodles

Recipe – Cold Kishimen

Recipe – Buckwheat Noodles …

Recipe – … with Curry Soup

Recipe – … with Egg Soup

Recipe – Kishimen with …

Recipe – Tokyo-Style Ramen

Recipe – Green Onion Salad

Recipe – Seared Green Onion …

Recipe – One-Pot Dish

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 – Kantō-Style Ozōni

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.

Recipe – Fried Eggs with …

Recipe – Japanese-Style …

Recipe – Sauted Garlic Chives …

Recipe – Okinawa-Style Sauteed Vegetables …

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

Recipe – Crab One-Pot …

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.

Recipe – Kantō-Style Ozōni

Japanese Shallot Island Shallot

Japanese shallot (rakkyou) has a pungent taste and a unique smell. It is eaten mainly as a pickle with curry and rice. It is produced in Tottori and Fukui Prefectures and in Okinawa, where it is called shima-rakkyou (island shallot). Unlike the Japanese shallot, this type contains a lot of vitamin C and calcium and is good for your health. There are several ways Island shallot can be served. One way is to rub them with salt and then set them aside for 10 minutes, after which they are washed and eaten raw. They can also be fried as tempura.

Recipe – Pickled Japanese …

Green Perilla Leaves

Green perilla leaves (called ao-jiso for green leaves; or ooba for big leaves) have a good flavor and are often used as a spice in dipping sauce for thick white noodles (udon) and thin white noodles (sōmen). They are also used in tempura. The Japanese word for perilla is shiso.

Recipe – Salmon Seasoned …

Recipe – Rolled Pork with …

Recipe – Rolled Chicken …

Bamboo Shoot

Bamboo shoot (takenoko) is harvested in spring and is used in Japanese and Chinese cooking. The raw bamboo shoot cannot be eaten and has egumi (bitter taste). For removing egumi, boil raw bamboo shoot with a mixture of water and rice bran. Boiled bamboo shoot can be simmered in soy sauce, cooked in seasoned rice, or prepared as tempura, etc.

Recipe – How to boil bamboo …

Dried Radish Strips

Dried radish strips (kiriboshi daikon) is sliced dried Japanese radish (daikon). Kiriboshi is said to be a health food because it contains dietary fiber, calcium, and vitamins B1 and B2. It is usually used after soaking in water for more than 15 minutes.

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foodstuffs

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