Japanese Techniques

Teppanyaki is a Japanese technique of grilling a variety of ingredients on an iron plate. Its name is derived from two words: teppan or an iron plate, and yaki, meaning grilled or broiled. Teppanyaki re... READ MORE

Kushiyaki is a Japanese technique that includes various skewered and grilled meat, seafood, or even vegetables and tofu. The ingredients are placed on bamboo skewers and are typically seasoned with either salt (shio) or a reduced and sweetened ver... READ MORE

Teriyaki is a Japanese cooking technique in which the ingredients are broiled, roasted, or grilled after they have been marinated in teriyaki sauce, consisting of soy sauce, mirin, and sugar. The word teriyaki is a combination of two word... READ MORE

Also known as dry-frying, karaage is a Japanese cooking technique in which various foods are first lightly coated in arrowroot starch, then deep-fried. The use of arrowroot starch preserves the natural water content of fried foods and pro... READ MORE

Although tempura is battered and deep-fried, the Japanese approach to food, characterized by clean flavors, simplicity, and minimalistic approach to ingredients remains intact. The most favorable ingredients for the dish include shrimp, scallops, ... READ MORE

Nabemono is the name encompassing numerous Japanese one-pot dishes, cooked with a variety of ingredients. In restaurants, they are usually prepared tableside and served to the guests. The name derives from the traditional pot in which the ingredie... READ MORE

One of the basic cooking techniques in Japanese cuisine known as nimono refers to simmered foods which are traditionally a part of every meal except breakfast. Nimono is also the principal way of preparing and serving vegetables as well as one of ... READ MORE

Tataki is the Japanese technique of preparing meat or fish, where the product is briefly seared and left raw in the middle. Most commonly, tuna steaks or beef tenderloin is employed in the tataki technique since perfect cuts allow equal searing on... READ MORE

Yakimono is a variety of Japanese dishes that are either grilled or pan-fried. Fish, shellfish, vegetables, or meat are some of the most common foods that get prepared in such a way. In the Japanese language, yaki means grilled o... READ MORE

In Japanese cuisine, nizakana dishes fall into the wider category of boiled foods collectively called nimono, which are traditionally a part of every meal except breakfast. Also known as nitsuke or sakana no nimono (lit.... READ MORE

Kinpira is a traditional cooking technique in which vegetables (usually root vegetables) are finely sliced and braised (or sautéed and simmered) in a sweet sauce consisting of soy sauce, sugar, mirin, and hot chili peppers. The most famous ... READ MORE

Ohitashi is a traditional dish and a technique in which vegetables (and sometimes seafood) are boiled and immersed in a dashi-based sauce. Nowadays, the dish is usually prepared with spinach that's boiled, topped with dried bonito flakes (kats... READ MORE

Yakizakana is a term denoting all Japanese-style grilled fish dishes, and the fish is always served whole. This simple dish is served for breakfast, lunch, or dinner in Japan, and the fish can be left as it is, salted, or marinated, usually in soy... READ MORE

Itamemono is a Japanese method of cooking the ingredients by stir-frying. Meat, seafood, and vegetables are typically prepared for itamemono in Japan and there is a large number of itamemono dishes such as chanpuru and yakisoba. The concept of sti... READ MORE

Tsukudani is a traditional technique of cooking small amounts of meat, seaweed, vegetables, or seafood in a combination of soy sauce, sugar, and mirin. The ingredients are usually simmered in the mix for a long time. The resulting food is very swe... READ MORE

Robatayaki or robata is a traditional cooking technique originating from Hokkaido. Literally translated, it means fireside cooking. The authentic robata features skewered meat, vegetables, and seafood that are cooked over hot cha... READ MORE

Shioyaki is a traditional technique of preparing fish. Shio means salt and yaki means to grill, so the shioyaki way is to salt fresh fish (usually overnight), then grill it to perfection, often in the morning, b... READ MORE

Hanetsuki is a traditional technique of preparing gyoza in a unique way. Also known as gyoza with wings, hanetsuki gyoza is prepared with dumplings that are filled with savory ingredients, then pan-fried until done. There should be a clum... READ MORE