Embark on a journey to the heart of Japanese cuisine, where each dish tells a story rich in flavors and traditions. Discover authentic recipes and learn the art of combining simple ingredients to create refined meals. Whether you are passionate about sushi, ramen or bento, let yourself be inspired by a subtle and balanced cuisine, full of nuances and colors.
Here is a tasty and comforting recipe for Bolita, a slow-cooked dish made with vegetables and white beans. First, cut the vegetables into pieces: B into 1.5 cm cubes, C into 2 cm cubes, the spinach in half and the cabbage into 4 cm pieces. Heat olive oil in a large pot, sauté the gyoza then remove the garlic. Add B with salt, sauté over medium-low heat. Then add C and continue to cook until tender. In a separate pot, bring 2 litres of salted water to a boil to steam the vegetables one by one. Add these vegetables to the main pot, add the crushed tomatoes, bread and simmer for 5 minutes. Stir in the white beans and simmer for about an hour. Adjust the seasoning as needed. Serve with olive oil and grated Pecorino cheese.
Parklet Nihonbashi, a San Francisco-inspired café, offers a unique sourdough bread experience with a Middle Eastern twist. Manager Masami Sakai and the team, with the expertise of former San Francisco celebrity chefs Kate and Jay Jay, present toasts topped with avocado, dukkah olive oil, and house-made chili. Each toast offers a chewy texture and aromatic richness, complemented by artisanal dukkah. The bright café with large windows and a friendly atmosphere make it a perfect place to recharge. Open daily, Parklet is just 5 minutes from Katamachi Station.
To make the perfect poached egg, all you need is water, salt and vinegar. Heat 2 litres of water to boiling point with 2% salt and 0.5% vinegar to coagulate the egg whites. Gently lower the egg into the water, letting convection do the work. Then, briefly dip the egg in ice water to set the residual heat in the yolk. The salt adds flavour and helps with coagulation, while the vinegar refines the taste. When you cut the egg, the yolk flows delicately, revealing a melting texture and a subtle balance of flavours.
To make the perfect fried egg, start cold and over low heat. Never crack the egg into a hot pan, as this will make it too firm and lumpy. Using low heat will give you smooth, tender egg whites without charring. Slow cooking releases the flavor of the yolk, giving it a creamy texture. Do not cover to maintain a bright color.
Butter plays a crucial role: baste the edges with melted butter to brown them and give them a subtle nutty flavor. Sprinkle with salt and pepper after baking to preserve the delicate texture. The result? A crispy white and a soft yellow, offering an exquisite flavor and an irresistible aroma.
Egg-cooking master Chef Yasuyuki Kora shares the secrets to elevating this simple ingredient to the highest level of deliciousness. For perfect fried eggs, he uses melted butter to crisp the edges. When it comes to poached eggs, he quickly chills the yolks in ice water to preserve their soft texture. For scrambled eggs, he recommends a hand mixer for an airy texture, and for omelets, a touch of crème fraîche and salt creates a silky smoothness.
Mastering heat and timing is key to enjoying the true taste of eggs, he says. “Understanding the ‘why’ behind techniques transforms an egg dish into an unforgettable experience.”
On a side street in Komachi, “Yoshiro” and “Amadoro Akane” offer a unique dining experience depending on the time of day. In the morning, their specialty, the Shirasu scallion and natto omelette, delights the taste buds with its softness and delicate texture for just 100 yen extra. This dish is accompanied by golden and juicy grilled mackerel, served with rice and seasonal vegetables, perfect for stimulating the morning appetite.
"Amadoro Akane" was opened by Soraho, a former staff member of "Yoshiro", under the recommendation of Akane Ota. Since April 2018, they have been investing in careful preparation to provide quality meals every day.
Thank you for taking the time to read. I hope you enjoyed it and will continue to share more about Japanese culture.