Aji is horse mackerel in Japanese and a kind of fish which you find easily in Japan. Aji no Tataki is another Sashimi dish made with Tataki method. Fresh Aji is fillet in three pieces and finely chopped with chopped green onion. And chopped Aji is mixed with ginger, Japanese basil and Japanese gi... more

Saikyoyaki is a traditional cooking method for fish dish and sometimes for beef dish. Different kinds of fish are pickled in Saikyomiso and grilled. Saikyomiso is sweet white miso bean paste made in Kyoto. Fishes such as Spanish mackerel, sea bass, salmon and sablefish are used for SaikyouYaki ve... more

Kushikatsu is a kind of Katsu where ingredients are pierced in wood sticks. In some area, Kushikatsu is also called Kushiage. Normal Katsu are made up by meat but variety of ingredients such as vegetable, seafood and cheese are used for KushiKatsu. Cooking method and ingredients differ slightly d... more

Yudoufu a Japanese hot pot dish with Tofu as the main ingredients. Putting Kombu kelps at the bottom of hot pot and then boiled. Tofu is added and heated. Dipping sauce made of Dashi, soy sauce and sweet sake and served with bonito flakes, green onion and grated ginger as garnish. It is said tha... more

Kakiage is a form of Tempra. Sliced vegetables and sometime seafood such as shrimps or shell fish are mixed together with tempura batter and deep fried. "Kaki" means to mix or stir and "age" means to fry in oil. It’s a key to use different types of ingredients which have different texture. Kakia... more