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.

ONE :

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

and ONE :

吸い物,SUIMONO
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 :

OKAZU LIST

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

和え物,aemono
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
Steamed.
egg tofu
dobin mushi (steamed soup)
okowa kabocha (steamed pumpkin with rice)
steamed scallop

御浸し, o-hitashi
Blanched.
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)

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

煮物, nimono
Simmered.

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

炒め物 itamemono
Stir-fried.

champuru (Okinawan scramble)
kinpira

漬物, tsukemono
pickles
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

From red unagi to green vinegar. Summer food rainbow. (via Gourmande in Osaka)

Last year

From red unagi to green vinegar. Summer food rainbow. Nothing beats local season food. Kabayaki unagi eel (from Kyushu). Reheated, read how here : Unagi… fighting the heat with the Japanese eel The first Japanese kabocha arrive now on market stalls. Steamed garlic stalks, raw naga imo potato (Chinese yam). naga-imo potato Simple Black rice + hatomugi. Hatomugi is a cereal that is said to cool you. Other hatomugi dishes : Chou farci au pied de cochon -Hatomugi cabbage roll Mame gohan. Green peas and … Read More

via Gourmande in Osaka

Unaju, ritzy unagi box

Unagi, Japanese eel. Jubako, the nice lacquer boxes. Una-ju. It’s the dressed up eel on rice meal. It’s very chic to eat in those boxes… compared to your plastic bento. That’s a dish served by the high end unagi restaurants. Well, surely theirs are often better…

Eel is often eaten in hot season because it’s very nutritive and still easy to eat and digest. Having some helps you feel better in hot humidity.

Koshikari rice, flavored with kabayaki sauce.

Flambeed reheated kabayaki unagi.

With sansho

Sides…

Suimono, broth with fresh wakame seaweed and sesame.

Tsukemono, salted turnip.

Home-made duo : zaru-doufu and yuzu koshio.

Making yuzu kosho
making zaru tofu

A full menu for a hot day. Really delicious.

From red unagi to green vinegar. Summer food rainbow.

Nothing beats local season food.

Kabayaki unagi eel (from Kyushu). Reheated, read how here :
Unagi… fighting the heat with the Japanese eel

The first Japanese kabocha arrive now on market stalls.

Steamed garlic stalks, raw naga imo potato (Chinese yam).
naga-imo potato
Simple

Black rice + hatomugi. Hatomugi is a cereal that is said to cool you.

Other hatomugi dishes :

Chou farci au pied de cochon -Hatomugi cabbage roll
Mame gohan. Green peas and rice.

Green vinegar is one of those classical Japanese food that “makes you feel the season”.
The skin of a cucumber is grated and add to vinegar. I used black vinegar and a little sea salt.

Powdered dry sansho on the unagi, green vinegar on the naga imo.

(without the edamame and sake)
Cal 522.8 F18.7g C63.0g P26.7g

Unagi… fighting the heat with the Japanese eel

Not really cooking… good reheating of the famous Japanese eel.

This dish is said to be very healthy when weather is very hot. Particularly because we don’t eat much fat or proteins in Summer and that fish brings a lot of both.
Warning : if you eat unagi eel and watermelon in the same meal, you will die. The association is a violent poison. Unless you didn’t know…because I had that meal 200 times before hearing the story, and I don’t feel dead at all. LOL

Japanese unagi is quite small, and expensive. Of course, some are wild, semi-wild , farmed… different qualities. But in the recent years, a Chinese guy has found the way to grow mammoth unagi in huge factory-farms. They are sold much cheaper. They are twice bigger. They are what supermarket turkeys are to farm quails… not so tasty. And well, the sanitary conditions are suspect. They have had “unagi scandals” in China. So I prefer eating the good one, less often.

In Japan, they usually sell them already prepared and cooked. Otherwise weird people like me would dare preparing them with French recipes… No way !
Most times, they are roasted in this kabayaki sauce (thick sweet soy sauce), and they give you more sauce to reheat at home.
The trick is to reheat with very little added sauce plus a generous amount of nihonshu (Japanese sake), under the grill. That will taste like in good restaurants…as that’s often what they do.

Served with baby okras, cherry tomatoes and guess what ? Rice !
2 servings like the photo :
Cal 745 F32.4g C 90.4g P37.5g