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541 recipes

Kuwai no nimono (simmered arrowhead)

Kuwai, the arrowhead tuber with its proud little sprout, appears in osechi boxes in Kansai and across Japan because it says 'me ga deru': a bud comes out, a wish for success and for children to grow and thrive. It tastes like a cross between chestnut and potato, with a faint pleasant bitterness, and simmering it slowly in sweet dashi gives it a smooth, dense texture. This version is vegan, using kombu dashi, and the seasoning includes mirin, a sweet rice wine (for no alcohol, swap the mirin for 2 tbsp water plus 2 tsp sugar). Serve it at room temperature among the other osechi dishes, or with grilled fish and rice. Chef's tip: leave the tubers to cool completely in their liquid; that is when they soak up the flavour.

45 min

Japanese Sides

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Nishime (simmered root vegetables)

Nishime is the quiet backbone of the Shōgatsu osechi box all over Japan: root vegetables that grow deep and hold together, cooked so the family stays rooted and united through the year. Unlike chikuzenni, nothing is fried first and there is no chicken here; each vegetable is simmered on its own, very gently, until the seasoned dashi has soaked right in and almost vanished from the pan, so the colours stay clean and the flavours distinct. This version is vegan, with a dashi of kombu and dried shiitake, and the sweetness comes from sugar and mirin, a sweet rice wine (for no alcohol, use 1 tbsp water plus 1 tsp sugar for every tbsp of mirin). Serve it at room temperature in the osechi box, beside rice and pickles, or with zōni. Chef's tip: cook the pale vegetables before the dark ones, so the shiitake never stains the taro.

75 min

Japanese Vegetarian

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Hanami dango (three-colour dumplings)

When the cherry trees bloom in late March and April, families and colleagues spread blankets under the branches for hanami, and these skewers of pink, white and green dumplings are the sweet that goes with them. The colours tell the story of the season: pink buds on top, white for the fading snow, and green for the summer leaves still to come. They are lightly sweet and pleasantly chewy, with a faint grassiness from the matcha, and need no sauce; just bring a flask of green tea. Mochi is very sticky: cut the dumplings into small pieces for young children and older people, and make sure they chew well and eat sitting down. Chef's tip: add the water a spoonful at a time and stop when the dough feels like a soft earlobe, since rice flours vary a lot in how much they drink.

40 min

Japanese Desserts

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Kazunoko (marinated herring roe)

Kazunoko, golden sacs of herring roe, is a jewel of the Shōgatsu osechi box all over Japan: its thousands of tiny eggs ask for many children and a family that keeps growing, and its name hints at 'number of children'. Its charm is texture: each bite pops and crunches, with a clean, mild sea taste carried by a dashi and soy marinade. The marinade includes mirin, a sweet rice wine, which is briefly boiled; for no alcohol, use 1 tbsp water plus 1 tsp sugar. Serve cold in small pieces, topped with katsuobushi flakes, with other osechi dishes or rice. The roe is salt-cured and not cooked, so it is not for pregnant women, young children or anyone with a weakened immune system. Chef's tip: desalt in lightly salted water, not plain water; it draws the salt out evenly without making the roe bitter.

30 min

Japanese Fish

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Kubu irichi (Okinawan kombu stir-fry)

In Okinawa, kubu irichi is cooked for Obon (here called Shōmō or Ukui), when families welcome the spirits of their ancestors home with offerings, and it reappears at every big family gathering. Kombu, 'kubu' in the island dialect, sounds like 'yorokobu', to rejoice, and Okinawa has loved it for centuries thanks to the old kelp trade from Hokkaido. Strips of pork belly are stir-fried until their fat runs, then the kelp, konnyaku and carrot simmer in pork-scented stock until the liquid is absorbed, giving a soft, savoury, gently sweet tangle full of the sea. Serve with rice, as part of an Obon spread or a bentō. Chef's tip: keep some of the kombu soaking water; it is the stock that gives the dish its depth.

45 min

Japanese Meat

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Chitose ame (thousand-year candy)

Chitose ame, "thousand-year candy", are the long red and white sugar sticks that children carry home from the shrine at Shichi-Go-San in November, in Tokyo and now right across Japan. The length of the stick is a wish for a long life, and red and white are the colours of celebration. Pulling the cooling sugar fills it with air, turning it from clear to a silky, opaque white with a soft, almost milky crunch. Boiling sugar reaches more than 150 °C, so wear heatproof gloves, work on a heatproof silicone mat, and keep children well away until the candy has cooled; they can admire the finished sticks. Hard sweets are a choking risk for small children, so break off small pieces for them and stay with them while they eat. Chef's tip: oil your gloves lightly and keep pulling until the candy turns satiny and starts to resist; that is when it sets into sticks.

60 min

Japanese Desserts

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Buri no teriyaki (glazed yellowtail)

Buri, Japanese yellowtail, is the year-end fish of western Japan and the yakimono (grilled dish) of many Shōgatsu osechi boxes, because it is a 'promotion fish' that changes its name as it grows, a wish to rise in life in the new year. Buri is rich and meaty, and the teriyaki glaze turns it deep bronze, sweet-salty and glossy on the outside while the flesh stays moist. The glaze uses sake and mirin, both rice wines; for no alcohol, use water instead of the sake and 2 tbsp water plus 2 tsp sugar instead of the mirin. Serve with rice, miso soup and grated daikon, or chilled in the osechi box. Chef's tip: salting the fish for 10 minutes and patting it dry removes the fishy moisture and helps the glaze cling.

25 min

Japanese Fish

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Ehomaki (lucky direction sushi roll)

Ehomaki began as a merchants' custom in Osaka and has spread across Japan: on the night of Setsubun each person eats a whole, uncut thick sushi roll while facing the year's lucky direction (eho), in silence, making a wish. Leaving it uncut means not cutting your good fortune, and the seven fillings are linked to the Seven Lucky Gods. This version uses cooked fillings only: sweet rolled omelette, cucumber, soy-simmered shiitake and kanpyō gourd ribbon, cooked prawns, crab sticks and spinach, with grilled eel as an optional luxury. The result is soft, sweet-savoury and crunchy at once; serve with clear soup and pickled ginger. The shiitake are simmered in soy and sugar without mirin, so the roll has no alcohol. Chef's tip: lay the fillings slightly overlapping in one tight line on the lower third of the rice, which keeps every bite balanced and the roll round.

65 min

Japanese Rice & Grains

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Tsukimi dango (moon-viewing dumplings)

On the night of the harvest moon in September or early October, families across Japan set a tray of plain white dumplings by the window with a vase of pampas grass, as thanks for the harvest and an offering to the full moon. The round white dango stand for the moon itself, and the traditional count is fifteen, for the fifteenth night of the eighth lunar month, stacked nine, four and two. This Kanto-style dough is steamed and then kneaded, which gives a smoother, firmer bite than boiled dango, with a clean rice flavour that loves a dusting of kinako or a spoonful of sweet red bean paste once the moon-viewing is over. Mochi is very sticky: cut the dumplings small for young children and older people, and see that they chew well and eat sitting down. Chef's tip: knead the steamed dough while it is still hot, wrapped in a damp cloth, until it turns satiny.

40 min

Japanese Desserts

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Kinukatsugi (steamed baby taro)

In Kyoto and the Kansai region the harvest moon is also called imo meigetsu, the "potato moon", and steamed baby taro are set out beside the moon-viewing dumplings as thanks for the new crop. The name kinukatsugi recalls the silk veils that court ladies once wore over their heads, because the brown skin is peeled halfway so the white taro peeps out beneath it. Squeeze the base and the soft, slippery, nutty flesh pops out, ready to dip in sesame salt. Serve as a snack with green tea or as a side to grilled fish. Taro must always be cooked through, and its raw skin can make hands itch, so wear gloves while you trim it. Chef's tip: cut a shallow ring round the middle of each taro before steaming, so the top half of the skin lifts off neatly.

30 min

Japanese Sides

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Nanohana karashi-ae (rapeseed blossoms with mustard)

Nanohana, the budding shoots of the rapeseed plant, arrive in Japanese shops at the end of winter, and their little yellow-green flower heads are a sign that spring has come. That makes them a natural side dish for Hinamatsuri on 3 March, next to chirashizushi and clam soup. The greens are blanched just until tender, then dressed with Japanese karashi mustard loosened with soy sauce and kombu dashi: pleasantly bitter, nose-tinglingly hot and very fresh. Outside Japan, tenderstem broccoli or cime di rapa works almost as well. Chef's tip: dress the greens at the last minute, because the soy starts to dull the green colour within half an hour.

15 min

Japanese Sides

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Ebi no umani (simmered prawns)

Bright red prawns curled like a bent back sit in every Shōgatsu osechi box in Japan as a wish to live until your back is bent with age, and their red is the colour of celebration. Simmered briefly in dashi, soy and sugar, they stay plump and juicy, and cooling in the liquid gives them a sweet-savoury flavour right through to the shell. The liquid includes sake and mirin, both rice wines; for no alcohol, replace the sake with extra dashi and the mirin with 3 tbsp water plus 1 tbsp sugar. Use frozen head-on prawns, thawed in the fridge. Serve cold or at room temperature in the osechi box, or warm with rice. Chef's tip: lift the prawns out as soon as they turn pink, reduce the liquid, then return them; this keeps them tender.

20 min

Japanese Fish

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Setsubun iwashi (salt-grilled sardines)

In the Kansai region, Setsubun in early February is the night for grilled sardines: the smoke and strong smell are said to keep demons away, and many homes still fix a sardine head on a sprig of holly by the door (hiiragi iwashi) as a charm. Eating the oily fish is thought to keep you well through the turn of the season. Salt-grilling is the simplest way to cook them: crisp, salty, blistered skin over rich, soft flesh, cut by the cool sharpness of grated daikon and a squeeze of lemon. Serve with plain rice and miso soup. Chef's tip: salt the fish 15 minutes ahead and pat off the beads of moisture before grilling, which takes away the fishy edge and lets the skin crisp.

20 min

Japanese Fish

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Kuri gohan (chestnut rice)

Kuri gohan is one of the great dishes of the Japanese autumn, made all over the country when fresh chestnuts arrive in September, and it is often eaten around the harvest moon, when chestnuts are offered beside dumplings and taro (the later moon-viewing in October is even nicknamed the "chestnut moon"). Sweet, fluffy chunks of chestnut sit in salty, slightly sticky rice scented with kombu, and the dish is all about the season's bounty. It traditionally uses a spoonful of sake; this is optional, and plain water works perfectly well for an alcohol-free version. Serve with miso soup, pickles and grilled fish, sprinkled with black sesame salt. Chef's tip: soak the chestnuts in hot water for 30 minutes before peeling; the shells soften and the furry inner skin lifts away far more easily.

75 min

Japanese Rice & Grains

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Nerikiri (hand-shaped bean paste flowers)

Nerikiri are the jewel-like sweets of the tea ceremony in Kyoto and Tokyo, shaped by hand into the flower, leaf or fruit of the season: cherry blossom in April, hydrangea in June, chrysanthemum in autumn. Each is served alone on a small plate before thick matcha, cut with a pick. The dough is white bean paste kneaded with gyuhi, a soft paste of glutinous rice flour and sugar, and it feels like fine modelling clay, smooth and gently sweet, wrapped around a centre of red bean paste. They are naturally egg-free: the gyuhi gives the bean paste stretch and holds the carved shapes, so no other binder is needed. This simple five-petal flower is a good first shape. Chef's tip: dry the white bean paste well before adding the gyuhi; the common mistake is a soft, wet dough that slumps and loses its petals within minutes.

90 min

Japanese Desserts

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Konpeito (Japanese sugar stars)

Konpeito came to Japan with Portuguese traders in the sixteenth century and became a treasured gift; Kyoto confectioners still make them the old way, rolling them in a tilted, heated pan for two weeks or more. Today the tiny pastel stars are given as wedding and birth favours, slipped into tins of emergency hardtack biscuits, and nibbled with green tea. They crunch like a sugar cube and taste purely of sugar, sometimes with a hint of fruit. This home version uses a wok over the lowest heat and a few patient hours, which gives smaller, knobbly stars rather than the perfect shop ones. They are naturally egg-free: they are made of nothing but sugar, and the setting comes from thin layers of syrup crystallising one after another. Chef's tip: add the syrup a teaspoon at a time and keep the crystals rolling until dry. The common mistake is pouring in too much, which glues everything into one clump.

240 min

Japanese Desserts

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Isobeyaki (grilled mochi with soy and nori)

In the first days of the year, Japanese kitchens are full of mochi, the rice cakes pounded or bought for Shōgatsu, and isobeyaki is the easiest, most loved way to eat them. The name means 'grilled on the rocky shore', after the sea flavour of nori, and mochi itself stands for strength and long life because it stretches without breaking. Each cake puffs and blisters in the pan, then gets a lacquer of sweet soy and a crisp sheet of seaweed; the outside crackles while the inside turns stretchy and molten. Serve as a snack with green tea, or alongside a bowl of miso soup. Chef's tip: brush the soy on only once the mochi has puffed, or it will burn before the middle is soft.

15 min

Japanese Snacks & Starters

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Amazake (sweet koji rice drink)

On New Year's Day, crowds queuing for hatsumōde, the first shrine visit of the year, warm their hands on cups of amazake, and shrines all over Japan ladle it out as a welcome. This is the koji kind: cooked rice is held warm with rice koji, whose enzymes turn the starch into sugar, so the drink is sweet with no added sugar and contains no alcohol (unlike the other amazake made from sake lees). It is thick, creamy and gently fragrant, a little like rice pudding you can drink. Serve it hot with a pinch of grated ginger, or chilled in summer. Chef's tip: a cheap probe thermometer is the whole secret; keep the mixture at 55–60 °C and it will turn sweet every time.

480 min

Japanese Drinks

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Fukumame (roasted lucky soybeans)

On Setsubun, the eve of spring in early February, households all over Japan fling roasted soybeans out of the door shouting "Oni wa soto! Fuku wa uchi!" (demons out, luck in), then each person eats one bean for every year of their age, plus one for the year ahead. The beans are called fukumame, "fortune beans", and roasting them matters: a raw bean could sprout, and a demon's bean must not take root. Home-roasted ones are nutty, toasty and properly crunchy, far better than the packet kind, and they are good with green tea or scattered over a salad. Whole roasted beans are a choking hazard, so do not give them to children under five; grind theirs to a powder and sprinkle it on rice or yoghurt instead. Chef's tip: let a test bean cool for a minute before you judge it, because hot beans always feel softer than they will be.

30 min

Japanese Snacks & Starters

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Hishi mochi (diamond rice cakes)

Hishi mochi sit on the tiered doll display for Hinamatsuri, Girls' Day on 3 March, and their colours are a little poem about early spring: green for new grass pushing through, white for the last snow, pink for peach blossom (some families also read them as health, purity and protection from evil). The diamond shape is said to echo the water chestnut and a wish for growth and many children. This home version is made from glutinous rice flour set in a square tin, so the cake is soft, bouncy and only gently sweet, with a grassy hint from matcha. Serve small pieces with green tea, or beside chirashizushi and clam soup at the festival table. Mochi is very sticky: cut it small for young children and older people, and see that they chew well and eat sitting down. Chef's tip: press each layer on while the one below is still warm and tacky, so the three bond into one cake.

120 min

Japanese Desserts

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Tsukimi udon (moon-viewing udon)

Tsukimi means moon-viewing, and in noodle shops all over Japan the name is given to any bowl topped with an egg: the yolk is the full harvest moon, the white the clouds drifting round it, and it is a favourite around the September moon festival. Here the broth is a vegetarian kombu and shiitake dashi seasoned with soy, sweetened with a little sugar instead of mirin so it has no alcohol, giving a clean, savoury base for silky thick noodles and a rich yolk you break into the soup. Add spring onions and a pinch of shichimi, and eat at once. Egg safety: use pasteurised eggs or British Lion eggs if the yolk will stay runny, and for pregnant women, young children or anyone with a weakened immune system, poach the egg in the broth until it is firm. Chef's tip: heat the kombu slowly and lift it out before the water boils, which keeps the broth sweet and clear.

25 min

Japanese Pasta & Noodles

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Matsumae-zuke (squid and kelp pickle)

Matsumae-zuke is Hokkaido's gift to the New Year table, named after the old Matsumae domain whose ports traded in dried squid and kombu; families make a big jar at the end of December to eat through Shōgatsu, with kombu ('yorokobu', joy) and herring roe for many children. As it sits, the kelp releases its natural stickiness, so the chewy squid and crisp carrot are bound in a glossy, savoury-sweet, deeply umami dressing. The marinade uses sake and mirin, both rice wines, boiled to drive off most of the alcohol; for none at all, use water instead of the sake and 3 tbsp water plus 1 tbsp sugar instead of the mirin. Serve a spoonful over hot rice or as a nibble with drinks. Chef's tip: cut the squid and kombu with dry kitchen scissors; wet ones stick and tear.

30 min

Japanese Fish

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Rakugan (pressed dry sweets for tea)

Rakugan are higashi, the dry sweets served before thin matcha at a tea ceremony, and the castle towns of Kanazawa and Matsue, both with a long tea tradition, are famous for them. Fine sugar and roasted rice flour are pressed into carved wooden moulds to make cherry blossoms in spring, maple leaves in autumn and plum flowers in winter; they also appear on Obon altars as offerings. They feel firm in the hand but dissolve on the tongue into a delicate, clean sweetness, which balances the bitterness of the tea. Serve two or three per person with matcha or sencha. They are naturally egg-free: a few drops of water make the fine sugar just damp enough to stick, the roasted rice flour holds the shape, and drying sets it hard. Chef's tip: add water a few drops at a time and stop when the sugar feels like damp sand; the common mistake is too much water, which glues the mixture into the mould.

200 min

Japanese Desserts

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Tazukuri (candied baby sardines)

Tazukuri means 'making rice paddies': in old Japan small sardines were spread on fields as fertiliser, and these glazed little fish became a New Year wish for a rich harvest; they are one of the three essential osechi nibbles with black beans and herring roe. Toasted dry until they snap, then tossed in a sweet-salty glaze, they are crunchy, savoury and moreish, with a nutty sesame finish. The glaze includes mirin, a sweet rice wine; for no alcohol use 1 tbsp water and 1 extra tsp sugar. Serve a small heap in the osechi box, with green tea, or over hot rice. Chef's tip: toast slowly until one fish snaps cleanly in half; chewy sardines never turn crisp later.

20 min

Japanese Fish

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