Authentic Japanese Home Cuisine

Traditional Japanese Cooking Without Vegetable Oil

Quiet, deliberate recipes from the Japanese countryside — built on dashi, miso, butter, and pure toasted sesame. Clean flavors, mindful technique, just as it has been done for centuries.

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Japanese Washoku Recipes

Six beloved dishes from the Japanese home kitchen — each prepared with honest fats and the deepest respect for ingredients.

Yakitori Negima

Yakitori Negima

⏱ 40 min🍽 4 servings🔥 Easy

Charcoal-grilled chicken-thigh and scallion skewers brushed with a glossy soy-mirin-sake tare.

Ingredients

  • 600 g boneless chicken thigh, cut into 3 cm pieces
  • 8 thick scallions, white and pale green parts, cut into 3 cm pieces
  • 120 ml soy sauce
  • 120 ml mirin
  • 60 ml sake
  • 2 tbsp brown sugar
  • 2 cm piece ginger, sliced
  • 1 clove garlic, smashed
  • Bamboo skewers, soaked
  • Shichimi togarashi to serve

Instructions

  1. Combine soy, mirin, sake, sugar, ginger, and garlic in a small pan. Simmer until reduced by half, about 10 minutes; strain.
  2. Thread chicken and scallion alternately on soaked skewers, packing tightly.
  3. Grill skewers over hot charcoal 3 minutes per side, basting twice with tare in the final minute.
  4. Move to the cooler edge of the grill and brush a final coat of tare on both sides.
  5. Let glaze caramelize 30 seconds, then transfer to a warm plate.
  6. Serve hot with extra tare for dipping and a dusting of shichimi togarashi.
Sake Shioyaki (Salt-Grilled Salmon)

Sake Shioyaki (Salt-Grilled Salmon)

⏱ 25 min🍽 4 servings🔥 Easy

The simplest, purest preparation of salmon — salted and grilled until the skin crackles and the flesh stays glossy and tender.

Ingredients

  • 4 salmon fillets (skin on, 150 g each)
  • 2 tbsp sea salt
  • 100 g daikon radish, finely grated
  • 1 lemon, cut into wedges
  • 2 tbsp soy sauce
  • Cooked Japanese rice to serve
  • Pickled ginger

Instructions

  1. Pat the salmon completely dry and rub with sea salt. Rest 20 minutes.
  2. Wipe off the brine that beads on the surface; pat dry again.
  3. Preheat the broiler to its highest setting. Place salmon skin-down on a lined tray.
  4. Broil 6 minutes; turn and broil 4 minutes more until the skin blisters and chars in spots.
  5. Squeeze water from the grated daikon.
  6. Serve fish with a mound of daikon, soy sauce on the side, a lemon wedge, rice, and pickled ginger.
Hourensou no Goma-ae

Hourensou no Goma-ae

⏱ 20 min🍽 4 servings🔥 Easy

Blanched spinach dressed in a fragrant toasted sesame paste — the quintessential Japanese small dish.

Ingredients

  • 450 g fresh spinach, roots trimmed
  • 4 tbsp white sesame seeds
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp caster sugar
  • Pinch of dashi powder (optional)
  • Toasted sesame oil, a few drops
  • Sea salt

Instructions

  1. Bring a pot of salted water to a boil. Blanch spinach 45 seconds.
  2. Plunge into ice water, then squeeze very dry. Cut into 4 cm lengths.
  3. Toast sesame seeds in a dry pan over low heat until they pop and smell fragrant.
  4. Crush 3 tbsp of the seeds in a mortar to a coarse paste.
  5. Add soy, mirin, sugar, dashi powder, and a few drops sesame oil; stir until smooth.
  6. Toss with the spinach. Plate and garnish with the reserved whole sesame seeds.
Tonjiru

Tonjiru

⏱ 1 hr🍽 6 servings🔥 Easy

A nourishing miso-and-pork soup loaded with root vegetables and finished with toasted sesame.

Ingredients

  • 300 g pork belly, thinly sliced
  • 1 tbsp unsalted butter
  • ½ daikon, peeled and quartered then sliced
  • 2 carrots, sliced on a bias
  • 1 burdock root, scrubbed and sliced (optional)
  • 2 medium potatoes, cubed
  • 1 block firm tofu, cubed
  • 8 cups dashi
  • 5 tbsp white miso
  • 2 scallions, sliced
  • Toasted sesame seeds
  • Shichimi togarashi to serve

Instructions

  1. Melt butter in a pot. Brown pork belly until edges crisp; remove and set aside.
  2. Add daikon, carrots, burdock, and potatoes; sauté 5 minutes in the pork fat.
  3. Pour in dashi and simmer 25 minutes until vegetables are tender.
  4. Return pork; add tofu and simmer 5 minutes more.
  5. Whisk miso into a ladleful of broth; stir back into the pot off the boil.
  6. Ladle into bowls and finish with scallions, sesame, and shichimi togarashi.
Anpan

Anpan

⏱ 3 hr🍽 8 buns🔥 Medium

Pillowy Japanese milk bread rolls filled with sweet red bean paste — buttery, soft, and faintly toasty.

Ingredients

  • 450 g bread flour
  • 60 g caster sugar
  • 7 g instant yeast
  • 6 g salt
  • 220 ml warm whole milk
  • 1 large egg
  • 60 g unsalted butter, soft
  • 350 g sweet red bean paste (anko)
  • 1 egg yolk + 1 tbsp milk, beaten
  • Black sesame seeds

Instructions

  1. Mix flour, sugar, yeast, and salt. Add milk and egg, knead to a soft dough.
  2. Knead in butter piece by piece for 10 minutes until smooth and elastic. Rise 1.5 hours.
  3. Divide into 8 portions; flatten each and wrap around 40 g of red bean paste, sealing well.
  4. Place seam-side down on parchment, brush with egg wash, press a sesame seed dimple on top.
  5. Proof 45 minutes until puffy.
  6. Bake at 180°C (350°F) for 16 minutes until deeply golden. Cool on a rack.
Mochi with Kinako

Mochi with Kinako

⏱ 45 min🍽 12 pieces🔥 Medium

Soft, chewy mochi rolled in nutty roasted soybean powder and a touch of brown sugar.

Ingredients

  • 200 g shiratamako (sweet rice flour)
  • 160 g caster sugar
  • 260 ml water
  • 2 tbsp unsalted butter, optional
  • 60 g kinako (roasted soybean flour)
  • 30 g brown sugar
  • Pinch of salt
  • Cornstarch for dusting

Instructions

  1. Whisk shiratamako, sugar, and water in a microwave-safe bowl until smooth.
  2. Cover and microwave 1 minute; stir well. Repeat twice more, stirring each time, until glossy and elastic.
  3. Stir in soft butter (optional, for tender mochi).
  4. Mix kinako, brown sugar, and salt in a wide dish.
  5. Dust a tray with cornstarch; turn the hot mochi out. Cool until warm to the touch.
  6. Cut with a cornstarch-dusted knife into 12 pieces and roll each in the kinako mix. Serve fresh.
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