La Japanese cook It has become one of the world's leading culinary destinations: simple at first glance, but incredibly refined when you look at the details. Beyond sushi, it encompasses a whole universe of techniques, seasonal products, rituals, and an almost Zen-like obsession with the harmony between flavor, color, and texture.
In Japan, eating is not just about "filling your stomach," it's a way of connecting with your surroundings and with others. Behind every bowl of Steaming ramen, a bowl of white rice, and crispy gyozas There are centuries of tradition, respect for the product, and a carefully crafted aesthetic that begins in the market and ends on the plate.
The essence of Japanese cuisine: simplicity, harmony, and health
If we had to define Japanese cuisine with two adjectives, they would be simple and elegantNot because it's poor, but because each preparation tries to highlight the natural flavor of the food with the least possible artifice, using gentle techniques such as steaming, light grilling or short boils.
It is a very healthy gastronomyHistorically influenced by China, but which over time has followed its own path: less animal fat, more fish, lots of vegetables, grains and soy in all its forms (miso, tofu, sauce, natto…). Rice is the center of the Japanese culinary universe and, in fact, the word gohan means both "cooked rice" and "food".
At the Japanese table, one always seeks the harmony of the five colors (green, yellow, red, white, and black), the five tastes (sweet, salty, sour, bitter, and spicy), and five cooking techniques (raw, boiled, steamed, grilled, and fried). This combination is considered to balance body and spirit.
Presentation is as important as flavor: the Japanese eat with their eyes before they eat with their mouths. A bento box to take to work, for example, consists of small, varied portions divided into compartments, with a play of heights, colors and textures, so that each bite is different but coherent with the whole.
Key ingredients and products of the Japanese pantry
To truly understand this cuisine, you have to take a look inside its pantry. Some ingredients are now commonplace in any supermarket, others remain hidden gems best sought out in specialty shops, but they all share one function: to contribute umami, depth and balance to the dishes.
Japanese rice and derivatives: uruchimai, onigiri and more
Japanese short-grain rice, called uruchimaiIt is slightly rounded, somewhat sticky, and has a very particular elastic texture. Before cooking, it is washed several times until the water runs clear, left to rest, and then cooked with a very precise water ratio. Afterward, it is gently aerated so that each grain is shiny and loose, yet cohesive.
This rice is used to make iconic dishes such as sushi, such as onigiri or donburi. Onigiri, for example, are triangles or balls of rice that can be mixed or filled with salmon, umeboshi (Pickled plum), tuna with mayonnaise… and they're often wrapped in nori seaweed. They're the perfect snack to pack in your backpack.
Another very Japanese dish is the Japanese-style rice with cornwhere the grain is cooked with fresh corn on the cob, a touch of kombuSoy sauce, and sometimes a little butter and sesame. The result is a fragrant, slightly sweet, and very summery rice dish that demonstrates how seasonal produce reigns supreme.
Soy sauce, rice vinegar, mirin and ponzu
Rice vinegar is much milder than wine vinegar: it provides clean and non-aggressive acidityIt is essential for seasoning sushi rice (mixed with sugar and salt), but also for dressings, quick pickles (tsukemono) and light marinades that refresh the palate.
Mirin is a sweet rice wine, with a very low alcohol content, used mainly for to give shine, sweetness and body to saucesAlong with soy sauce, it forms the base of classic dishes like teriyaki and sukiyaki. It's important to distinguish between authentic mirin, which is naturally fermented, and industrial aji-mirin, which is loaded with sugar.
Ponzu sauce combines soy sauce, citrus fruits (ideally yuzu, though orange, lime, and lemon can be substituted), rice vinegar, mirin, and dried bonito flakes (katsuobushi). The katsuobushi is infused and then strained, resulting in a sauce. slightly acidic, salty and very aromatic, perfect for dipping gyozas, tatakis or cold salads.
Miso, dashi, kombu and katsuobushi: the heart of umami
Dashi is the basic Japanese broth, the starting point for miso soups, sauces, and stews. It is prepared by infusing kombu seaweed in hot water, without letting it boil, and then adding dried bonito flakes, the famous katsuobushiThe kombu is left to infuse its aroma for a couple of minutes before straining. The balance between the marine sweetness of the kombu and the smoky character of the bonito creates a crystal-clear yet flavorful broth.
Kombu, a brown seaweed rich in natural glutamate, is also used in rice, legumes, or vegetables to improve digestion and add umami flavor. Once used for dashi, it can be finely chopped and cooked in soy sauce and mirin to prepare tsukudani, an intense condiment that is eaten with white rice.
Katsuobushi, for its part, is beautiful that it has dried, smoked and fermented until it becomes rock hard and light like a block of wood, which is then flaked into very fine flakes. Besides being added to dashi, it is sprinkled on hot dishes like okonomiyaki or takoyaki, where it seems to "dance" with the heat.
Tofu, seaweed, and other plant-based staples
Tofu is made by curdling soy milk and pressing the curds. There are silken varieties (kinu tofu), with a smooth, creamy texture that almost melts in the mouth, and firm varieties (momen tofu), ideal for stir-frying or deep-frying. It is an ingredient all-rounder and high in protein which is used in soups, stews, fried foods (like agedashi tofu) or even desserts.
Seaweed is another pillar of the Japanese diet: in addition to kombu, we find wakame (common in miso soup and salads), hijiki, and nori, the pressed seaweed used to wrap maki, onigiri, and onigirazu. They provide minerals, fiber and a marine note very characteristic, without the need for large quantities.
Among the fresh vegetables, spring onions, daikon radish (Japanese radish), shiitake mushrooms, ginger, and edamame green beans stand out; the latter are served cooked with salt as an appetizer in izakaya-style bars. Many vegetables are also preserved in the form of tsukemono, pickles that accompany rice, bento boxes, and formal meals.
Wasabi, pickled ginger and typical spices
Authentic wasabi is obtained by grating the fresh rhizome of WasabiaHorseradish, a plant that grows in mountain streams. Its spiciness is nasal, clean, and brief, quite different from that of chili peppers. However, it's more common to find colored horseradish paste, which is cheaper but less fragrant.
Pickled ginger, known as stationsIt is prepared with thinly sliced young ginger marinated in rice vinegar, sugar, and salt. It is served alongside sushi to cleanse the palate between pieces, but it is also excellent in salads, tartares, or cold fish dishes.
Shichimi togarashi is a seven-spice blend that typically includes red chili, sesame, citrus peel and pepperIt is sprinkled on soups, noodles, or grilled meats to add a spicy and aromatic touch, and is one of the most popular table seasonings in Japan.
Japanese sauces: teriyaki, tonkatsu and others
Besides the ubiquitous soy sauce, Japan uses a multitude of ready-made or easy-to-make sauces. Teriyaki sauce combines soy sauce, mirin, rice vinegar, sugar, ginger, and often... some garlicwhich is actually rare in traditional Japanese cuisine but is common in more modern and commercial versions.
Iconic dishes of Japanese cuisine
Once you know the ingredients, the fun begins: the dishes. Japanese cuisine ranges from everyday home-cooked meals to elaborate festive dishes. Let's explore some of them. great classics, many of which have already found a place in our homes.
Sushi, onigiri, chirashi and creative formats
Sushi is, without a doubt, the ambassador of Japanese cuisine around the world. It's not just about raw fish: the key is rice seasoned with vinegar, sugar, and salt, which is combined with fresh fish, seafood, vegetables, or a thin omelet (tamagoyaki). We find makis (rolls wrapped in nori), nigiris (rice balls with a slice of fish on top), uramakis (inside-out rolls with the rice on the outside), or temakis (seaweed cones).
A very popular homemade format is the so-called "easy sushi", in which you work with Simple rolls of salmon, avocado and cucumberPerfect for beginners without going crazy with the knife. All you need are some good sheets of nori, well-cooked rice, and a bamboo mat wrapped in cling film to start practicing.
Chirashi sushi, on the other hand, is a bowl of vinegared rice covered in a seemingly haphazard way with raw fish, tortilla strips, cucumber, octopus, roe and vegetablesIt works very well with leftover cooked seafood or octopus from other dishes and is ideal for entertaining guests without the hassle of making makis.
Outside of Japan, hybrid versions are also played, such as the Melon and ham makiswhere the seaweed is replaced by slices of Iberian ham that wrap the sushi rice and melon sticks, a fun reinterpretation of the classic Spanish "melon with ham" in bite-sized format.
Japanese noodles: ramen, udon, soba, somen and yakisoba
If rice is the soul, noodles are the great comfort of the Japanese tableThere's something for everyone: thick, thin, hot, cold, in soup, or stir-fried. Ramen, of Chinese origin, has become a global phenomenon thanks to its rich broths (chicken, pork, miso, soy, etc.) and toppings like chashu pork belly, marinated egg, spring onion, nori seaweed, or bamboo shoots.
Udon noodles are thick, white, and very elastic. They can be served in hot broth with vegetables and meat, or stir-fried in a wok with beef, bell peppers, shiitake mushrooms, fresh ginger, chili, and soy and oyster sauces. The result is complete meals in one bowl, quick and very comforting.
Somen are very thin noodles that are usually eaten cold, rinsed in ice water and served with a light sauce. And we can't forget the yakisobaWheat noodles stir-fried with vegetables, pork, mushrooms, soy sauce, broth, and topped with katsuobushi and sesame seeds. They resemble an "Oriental-inspired pasta" dish, very popular at festivals and street stalls.
Rice dishes: katsudon, onigirazu and variations
Katsudon is one of those dishes of Japanese home-cooked food that cures everythingA panko-breaded pork cutlet (tonkatsu), cut into strips, is placed on a bowl of hot rice and briefly cooked in a broth of dashi, soy sauce, mirin, and sugar to which a lightly beaten egg has been added. It is finished with chopped green onion.
Onigirazu is a "sushi sandwich" that's easier to assemble than traditional maki rolls. A square of rice is placed on a sheet of nori, then spread with... mayonnaise mixed with wasabi Layers of vegetables are then added, such as sliced cucumber, carrot sticks, avocado, red onion, and arugula, or even chicken or bacon. The seaweed is folded over to seal and left to rest and firm up.
In their daily lives, the Japanese also resort to simple recipes such as rice with corn and kombuThis includes the white rice that accompanies stews, grilled fish, and all kinds of soups and stews, which we've already discussed. Without good rice, a Japanese meal feels incomplete.
Fried foods, grilled dishes and tavern dishes: karaage, okonomiyaki, yakitori
Japanese fried chicken, or karaageIt creates a real addiction: the chicken thigh is marinated in soy sauce, ginger, sake, sugar and salt, and then coated in potato starch before being fried at a high temperature, even in several short batches so that it is super crispy on the outside and juicy on the inside.
Okonomiyaki is a type of Japanese pancake, typical of Kansai, where shredded cabbage, scallions, strips of pork, and a batter of flour and egg are mixed and cooked on a griddle. It is finished with okonomiyaki sauce (similar to tonkatsu), mayonnaise, powdered nori seaweed, and katsuobushi (dried bonito flakes). genuine Osaka fast food, perfect for sharing.
The Yakitori These are grilled chicken skewers (breast, thigh, skin, liver, etc.) glazed with tare sauce or seasoned with salt. They're sold at street stalls and small bars and are the perfect accompaniment to a cold beer. Another classic bar snack is takoyaki, balls of batter filled with pieces of octopus, also topped with sauces and katsuobushi (dried bonito flakes).
Fusion recipes: burgers, wafu pasta and baos
Modern Japanese cuisine blends beautifully with foreign influences. There are Japanese-style hamburgers with minced meat, teriyaki sauce, shichimi togarashi and a generous layer of wakame salad, without lettuce or tomato so that the Japanese flavors take over.
Wafu pasta is another example of fusion: spaghetti stir-fried with butter, garlic, mushrooms, plenty of soy sauce, chives, and strips of nori seaweed. The result is a dish reminiscent of Italian cuisine but with a very Japanese umami hit.
The baos And gyozas have also spread all over the world: thin dough dumplings filled with pork, chicken or vegetables, which are browned on the bottom and finished by steaming in the same pan, or steamed buns with teriyaki beef, crispy vegetables and spicy mayonnaise.
Japanese desserts and sweets: from mochi to matcha tea
The Japanese world of sweets is delicate and often less cloying than its Western counterpart. dorayaki It consists of two pancake-like sponge cake discs filled with anko, a sweet red bean paste. It's a favorite of Doraemon and many Japanese people of all ages.
Mochi are balls of very elastic glutinous rice dough that can be filled with cream, ice cream, anko (red bean paste), or flavored creams. The dough is made with glutinous rice flour, water, and sugar, cooked and kneaded until it reaches a smooth texture. sticky but malleablewhich is then formed around frozen cores of filling to facilitate assembly.
In modern pastry making, there are many creations with matcha tea: fluffy green tea sponges, incredibly light Japanese cheesecakes baked in a bain-marie, chilled white chocolate and matcha tarts with a biscuit base, dark chocolate truffles coated in green powder… Matcha provides vibrant color, vegetal aroma and an elegant bitterness that balances the sugar.
Typical cookies include... boro sobaMade with buckwheat flour and brown sugar, they're perfect to accompany tea. And speaking of drinks, matcha prepared in the style of the tea ceremony is a whole ritual that reflects the philosophy of calm and mindfulness so present in Japanese culture.
Drinks and liquors: tea, beer, sake and company
In addition to green tea in all its varieties (sencha, hojicha, genmaicha, matcha…), the Japanese frequently consume beer and rice liquorsJapanese beer, light and refreshing, is enjoyed with yakitori, okonomiyaki, sushi and practically any casual dish; some recipes even incorporate it into broths or marinades.
Sake is the quintessential rice wine, with a vast array of styles: from dry and elegant sakes to fruitier and smoother varieties. It can be enjoyed chilled, at room temperature, or warm, and is also used in cooking for marinate, deglaze and add aroma.
Shōchū is a distilled spirit made from rice, barley, or sweet potato, with a higher alcohol content than sake, and is drunk neat, on the rocks, or mixed. Umeshu is a sweet plum liqueur, very popular as an aperitif or dessert drink, and awamori, typical of Okinawa, is another distilled spirit with its own distinct character.
Books, culture and philosophy around the Japanese table
Japanese cuisine cannot be understood without its cultural and philosophical contextMany recent books try to bring that reality closer to the Western reader, not only with recipes, but with explanations about how a daily meal is organized, what the holidays mean, or how the changing of the seasons is experienced at the table.
Some cookbooks are structured in chapters dedicated to ingredients, utensils, types of cuts, everyday cooking, rice dishes, noodles, seasonal recipes, desserts, and drinks. They usually include References to the tea ceremony, sake, ramen, bento and festivities like New Year's, where dishes have a strong symbolism.
Chefs like Hideki Matsuhisa have published books that promote "easy Japanese cooking for home," based on miso, soy sauce, kombu, dashi, and other basic ingredients, from which to create soups, stir-fries, donburi, sushi, and sweets. The goal is for the reader not only to admire the photos, but also cook and make those recipes your own.
Other authors champion the vegan side of Japanese cuisine, demonstrating that Many traditional dishes are inherently vegetarian. or easily adaptable: vegetables stewed in dashi, onion ramen, cauliflower katsu, tofu dishes, seaweed and grains. And in pastry, professionals like Ai Ventura have combined Japanese bases (wagashi, yogashi) with European techniques to create hybrid sweets that are a hit in cafes around the world.
That blend of tradition and modernity, of calm and creativity, of deep respect for the ingredients and a desire to experiment, is what makes Japanese cuisine continue to generate so much interest. a few key ingredients in the pantry, learn four basic techniques And losing the fear of trying new combinations is the first step to enjoying at home a gastronomy that, although it may seem distant, fits surprisingly well into our daily lives.
