Japanese Cuisine: Precision, Purity and the Art of Harmony
Elegant. Minimalist. Deeply rooted in tradition. Japanese cuisine is a philosophy as much as it is a way of eating—a dedication to balance, aesthetics, and the inherent flavours of ingredients. From the bustling food markets of Tokyo to the serene tea ceremonies in Kyoto, it represents an intricate dance between simplicity and refinement.
At the heart of Japanese cooking lies the principle of “washoku”, a culinary harmony of five colours, five tastes and five cooking methods. The essence is not just about filling the stomach but nourishing the soul. Ingredients are chosen not only for their taste but also for their texture, colour and seasonality, reflecting a deep respect for nature.
Japanese cuisine effortlessly bridges tradition and modernity. While sushi and ramen have achieved global fame, the cuisine also encompasses nuanced dishes like kaiseki (multi-course haute cuisine), nabe (hot pot), and humble street food like takoyaki. Whether it’s a delicate piece of sashimi or a hearty bowl of udon, every dish tells a story of regional pride and seasonal awareness.
Yasai Tempura (Vegetable Tempura)
4
servings15
minutes15
minutesIngredients
1 cup pumpkin, sliced
1 sweet potato, sliced
1 cup green beans
1 cup tempura flour
1 cup cold sparkling water
Oil, for deep frying
Salt, to taste
Directions
- In a bowl, whisk the tempura flour and cold sparkling water together just until combined.
- Heat oil in a deep pan or wok to 180°C (350°F). Line a plate with paper towels to drain the tempura after frying.
- Dip each vegetable slice or bean into the batter, allowing excess to drip off, and carefully place into the hot oil. Fry in small batches for 2–3 minutes or until golden and crispy.
- Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with salt while hot.
Yakitori
4
servings20
minutes15
minutesIngredients
500 msg chicken thighs, cubed
½ cup soy sauce
¼ cup mirin
2 tbsp sugar
1 clove garlic, minced
1 tsp ginger, grated
Bamboo skewers
Directions
- Soak skewers in water.
- Mix soy sauce, mirin, sugar, garlic, and ginger to make the glaze.
- Thread chicken onto skewers.
- Grill, brushing with glaze, until cooked through.
- Serve hot, garnished with spring onions.
Teriyaki Salmon
4
servings40
minutes15
minutesIngredients
4 salmon fillets
½ cup soy sauce
¼ cup sake
2 tbsp mirin
1 tbsp sugar
Sesame seeds, for garnish
Directions
- Combine soy sauce, sake, mirin, and sugar to make teriyaki sauce.
- Marinate salmon for 30 minutes.
- Pan-fry salmon until caramelised, basting with sauce.
- Sprinkle with sesame seeds and serve with steamed rice.
Sunomono
4
servings15
minutes0
minutesIngredients
2 cucumbers, thinly sliced
2 tbsp rice vinegar
1 tbsp sugar
1 tsp soy sauce
1 tsp sesame seeds
Salt, to taste
Directions
- Sprinkle salt over the cucumber slices and let sit for 10 minutes.
- Rinse and squeeze excess water from the cucumbers.
- In a bowl, mix vinegar, sugar, and soy sauce.
- Toss cucumbers in the dressing and sprinkle with sesame seeds.
- Chill before serving.
Dorayaki
4
servings15
minutes20
minutesIngredients
2 eggs
½ cup sugar
1 tbsp honey
1 cup flour
½ tsp baking soda
½ cup water
1 cup sweet red bean paste
Directions
- Beat eggs, sugar, and honey until fluffy.
- Mix in flour, baking soda, and water to form a batter.
- Fry small pancakes on a greased pan until golden.
- Sandwich red bean paste between two pancakes.
- Serve as a sweet treat with green tea.
Japanese cuisine is an art form, defined by its commitment to fresh ingredients, seasonal cooking and visual harmony. From the crisp bite of tempura to the umami depth of teriyaki salmon, every dish is a mindful celebration of nature and craftsmanship. To eat Japanese food is to embrace simplicity, precision and an unwavering respect for the ingredients at hand.
