Ryori, a Japanese classic menu… (compilation by cooking techniques)

Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.

Short memo about the Japanese meal

-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.

The items, called okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.


GOHAN, rice
rice cuisine list ***** sushi list

and ONE :

A soup to drink !

DASHI (basic stock tutorial)
vegan dashi tuto
misoshiru (miso soup, in many posts)
shijimi miso soup
clear soup
O-zoni New Year soup
sake kasu Winter white soup

And THREE, FOUR, FIVE… many :


お造り o-tsukuri
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.

scallop sashimi
calamari sashimi noodles
hamo no aburi (flamed sashimi)
hiya yakko (chilled tofu cubes)
konnyaku faux-sashimi

Cold dish with sauce.

shira-ae veggies
goma-ae kogomi (sesame fiddle heads)
snappy beans and shrimps in kimizu-ae (yolk sauce)

蒸し物, mushimono
egg tofu
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
steamed scallop

御浸し, o-hitashi
mustard green o-hitashi
green leaf maki
reishabu (poached meat)

揚げ物 agemono
Fried dishes.

tempura (tutorial)
kakiage (mixed tempura)
karaage fish
agedofu, fried tofu DIY
kaki-furai (fried oysters)

焼き物, yakimono
Grilled dishes.

shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
teriyaki fish
miso yaki chicken
miso yaki fish
dengaku (skewers)

Grilled on the hot plate.
Beef liver teppanyaki
okonomiyaki (compilation)
ika-yaki (calamari)

煮物, nimono

pumpkin kabocha no nitsuke
kakuni (pork)
beef shigure
buri daikon (fish and radish)

炒め物 itamemono

champuru (Okinawan scramble)

漬物, tsukemono
wasabi leaf tsukemono
daikon radish leave tsukemono
dashi’t, Obanazawa pickle
pink lotus root tsukemono

酢の物, sunomono
Quick vinegar pickles. Salads with lots of vinegar.

potato sarada
daikon ume sarada
kabocha sarada

Cinderella gourmande, recipes of golden carriage

Beware little pumpkin, the hunting season is officially opened !
Well, the kabocha (pumpkin) is on the tables year round in Japan.
Read more here.

photo kabocha menu

Most Japanese pumpkin are the sweet non-watery type (potimarron, chestnut-pumpkin). They are delicious just steamed or simply cooked… If you want more ideas for variation, here is a little compilation.

Japanese meal with kabocha skin and kabocha bread toasts

kabocha mousse

kabocha waffles

Velouté of kabocha

kabocha pizza

pumpkin bread

pumpkin samosa and roast kabocha

pumpkin tofu jewel cake

raw pumpkin pie

creamy pumpkin pie

kabocha cardaman buns savory tarte au potiron

Pure potiron

Foamy soupe de potiron
Pan-fried kabocha
Fitness creme de potiron

Japanese kabocha classics

Kabocha no nitsuke
Tempura with kabocha
Okowa (steamed sticky rice) in kabocha

Not on photo :
Summer food rainbow
Shrimp doria with kabocha
Dengaku tofu, kabocha…

World pumpkin

Noodles with kabocha and bamboo shoots
Spring rolls
Ramen soup with kabocha
Pumpkin “risotto”
Pumpkin rosemary spaghetti
Pumpkin couscous

See also :
Appam kabocha lunch
Eight treasures on domburi

Sweet citrouille

Kabocha yokan
Souffle de potimarron
Vegan pumpkin chi’cake
Thai steamed pumpkin custard

See also :
Compote de kabocha (kabocha spread)
Kabocha coco gelato

with soba (poached)
roast (chick sand)


kabocha salad
millas (cake)
chana dal chilled soup
kabocha yokan (Japanese sweet)

The grated raw flesh

August veg’
color slaw
shred veggies

miso soup
salad with fried tofu
mabo tofu

opened with the teeth
the green seed, to enjoy with a little salt

Dengaku tofu, veggies, a white soup.

田楽豆腐 dengaku tofu. It’s a nice name. “den” is a rice paddy, and “gaku” is bliss…
It’s tofu skewers.

There exist flat 2-stick fork shaped bamboo skewers that you find easily in Japan… or not easily, or not yesterday. So 2 regular skewers are OK.
Use the firmest momen (cotton) or yaki (roast) tofu you can find.
First, you need to “squeeze” your tofu. Simply place the block on a plate, cover by something flat on it (another plate, I use the mini cutting sheet) and something heavy on that (my kettle). Forget it 10 minutes, discard excess water. You can cut bands of tofu with a large knife and do the skewers. If it’s yaki, cut out the colored skin. Spread dengaku miso on them, broil.

The spread is made of hatcho miso, red miso, it’s actually a black paste. It is diluted in sake, mirin, and sugar. The proportion is… as you like. If you want little sweetness, only sake. Very sweet, only mirin. Extremely sweet, mirin + sugar. Balance is about (in volume) : 1 miso – 2 sake – 2 mirin

I broil them in the oven-toaster, about 15 minutes. I added toppings after 10 minutes.

One is white poppy seed (keshi no mi). The other, can you tell ?

Saveur boisee – Wood flavor

I also roasted kabocha and sweet potato. I steamed them to half-cook point previously, otherwise they would take longer than the tofu. And I roasted them without spread.
I added chili pepper flakes and sesame to the rest of dengaku miso, heated it and added the hot mix on veggies on the plate.

With veggie left-over, dashi (made quickly from powdered fish flakes), wakame seaweed and sake kasu, I made a soup.

More about sake kasu soup here.

This is sake kasu. Rice fermented, on the way to become sake. It’s a little sweet, no alcohol yet. It’s added to the soup like miso : when the broth and toppings are cooked, on lower heat. Put some paste in a a small mesh strainer (or equivalent), dip in the soup and stir the paste till it becomes liquid. Serve. It’s a body-warming soup, good for Winter.

Bite the tofu directly on the skewer. The contrast of the neutrality of tofu, and the strength of the sauce is very pleasant.