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

Lake shellfish -coquillages de lac


Shijimi clams in miso soup.

The shijimi are very small shellfish that likes in lakes and rivers in Japan. Their family name is Corbiculidae in English… They are said to be excellent at “detoxing” your liver. I mean if you have drunk too much alcohol.
That soup doesn’t require dashi stock. I let the shellfish in water a few minutes to allow them to release their sand or whatever, then directly into boiling water, I add a big sip of sake, then the miso. There are a few strings of napa cabbage too.

Fr : Les shijimis sont de tous petits coquillages de lacs et rivieres japonais. Leur nom de famille est Corbiculidae en francais. J’ai pas mieux… donc, je dis “shijimi”. On dit qu’ils depurent le foie charge d’alcool. Il n’y aurait pas de cirrhose dans les villages de pecheurs de shijimis, et vu que c’est quand meme au Japon, ca ne peut pas etre du a l’absence de beuverie, ca vient forcement des coquillages.

The sides are a bowl of rice (mix of white Akita komachi, black sticky rices and a little sorghum) with an umeboshi (pickled plum), and “baby leaves” with goji berries, pumpkin seeds, sweet onion. Dressing is black vinegar and olive oil.

Cal 418.1 F11.2g C52.1g P18.0g