A Taste of Japan
A short collection of Japanese recipes.
To view the whole article as a pdf please click here.
There are many delicious and unusual flavours used in Japanese cooking that taste familiar but still seem exotic. Miso, mirin, rice vinegar and soy sauce can now be sourced easily, yet often I find people are unsure how to use them. I am asked questions like ‘what is mirin?’ (a sweet rice wine) or ‘how else can I use miso other than in soup?’
With very little, you can make a world of difference.
With the Japanese recipes listed below I want to show how easy it can be to make everyday ingredients such as spinach, salmon and aubergines taste so different using a balance of four basic flavours: mirin for sweetness; soy sauce for salt; rice vinegar for acidity; and the depth of fermented soy beans in miso for umami.
Click on each recipe title below to view it in full:
- Smoked Mackerel Miso Soup
- Salmon Teriyaki
- Spinach Gomae
- Glazed Miso Aubergine
- Japanese Rice & Pickles
This article originally appeared in the October edition of House and Garden magazine. Photographs courtesy of Nassima Rothacker, styling by Rosie Ramsden