Home > Recommended Recipe >

Recommended Recipes

Tuna & Avocado Poke

Ingredients(Serve 2)
  • Tuna Sakudori       1 pc -- 130g 
     (#20090   FZ. TUNA SAKUDORI)
  • Avocado                   1 each
  • Green Onion            As you desire
      Tare (Sauce):
  • Soy Sauce             1 Tbsp  
    (# 06043   YAMASA SOY SAUCE 15/34OZ)
  • Sesame Oil           1 Tbsp  
    (#10007   SESAME OIL PURE KADOYA 10/3.5LB)
  • Oyster Sauce       1 Tsp     
    (#06265  L.K.K. OYSTER SAUCE12/32OZ)
  • Tobanjan              ½ Tsp    
    (#07261  YUKI SHISEN TOBANJAN 16kg)
  • Sugar                       ½ Tsp  
    (#16083   HONWAKATO (SUGAR) 300G)
  • Grated Garlic       ½ Tsp  
    (#20633   FZ.OROSHI NINNIKU TUBE 20/11.6)
  1. Combine all Tare (Sauce) ingredients.
  2. Peel the Avocado, cut in about 1 inch cubes, the same goes for Tuna.
  3. Add the Tuna and Avocado to Tare, mix well, then let it marinate in the fridge.
  4. Once it’s fully marinated, place it on a plate and finish off with chopped Green Onion. Voila!!

Recommended by Ken


Nanohana plant is edible. It is also the source of healthy Canola oil. In some areas of Japan, you can find fields of the flower in spring.


Nanohana Karashi Miso Ae (Nanohana with mustard and miso)

Ingredients(Serve 4)
  • Nanohana Mizuni (boiled) 4oz
    NANOHANA MIZUNI (#10354)
      Miso dressing:
  1. Dry Nanohana Mizuni with paper towels.
  2. Mix mustard powder with adequate amount of hot water to make thick paste. Set aside to rest for 15 minutes.
  3. Mix white miso, sugar, mirin, vinegar, and mustard paste in a mixing bowl and stir until the ingredients are well combined.
  4. Add the Nanohana Mizuni and toss together until they are thoroughly coated with the dressing.

Stir-fry Nanohana and bacon

Ingredients(Serve 4)
  • Nanohana Mizuni (boiled) - 1 lb
  • Bacon - 4 strips
  • Soy Sauce - 1 Tsp
  • Sake -1/2 Tsp
  • Salt and pepper to taste



  1. Dry Nanohana Mizuni with paper towels.
  2. Cut bacon into 3 cm rectangles and season bacon with soy sauce and sake beforehand.
  3. Put butter on a  heated frying pan, fry bacon until it gets crispy.
  4. Stir-fry Nanohana and bacon lightly. Season with salt and pepper.

Fisherman's Style Albacore Tataki
(Seared Albacore -Shimanto Style)

Recommended by Toki

Have you ever heard of Shimanto??
Shimanto is one of the many famous rivers, known for its clear water, located in Kochi prefecture, Japan. Shimanto locals enjoy a traditional dish, which is a Skipjack tataki.
Today, I'd like to introduce you to the Shimanto style Albacore tataki.

Ingredients(Serve 4)
  • 1lb of albacore Fillet (#20137)
  • 1 small onion
  • 5 pieces of Shiso Leaf
  • Grape Seed Oil
      Tare (Sauce):
  • 3/5 cup of Regular Soy Sauce (#06048)
  • 1/5 cup of Mirin (#14261)
  • 1/5 cup of Shiro Dashi (#06093)
  • 1/5 cup of Yuzu Kaju (#10139)
  • 1/3 teaspoon of Oroshi Ninniku - grated garlic (#20633)


Yuzu Kaju
  1. First, place the albacore on the grill, sear both sides of the albacore until medium rare.
    *Tip : Shimanto Style Tataki : by cooking the albacore medium rare, it causes the albacore to  absorb the Tare to its fullest extent.
  2. Remove albacore from the grill, then place it into a bowl of ice cold water to chill.
  3. Pat down with paper towel until completely dry. Then slice it into half an inch per piece.
  4. Set the albacore on the plate. (like this)
  5. Slice up some thin onions and soak it in water.
  6. Sprinkle it over the albacore evenly.
  7. Chop up the Shiso Leaf into strips and sprinkle over the albacore.
  8. Pour the Tare and Grape Seed Oil over the onions, shiso & the albacore .
  9. Eat it like a fisherman!!

Nabe (Yosenabe/Japanese Hot Pot)

Yosenabe is one of the most popular nabemono(Hot Pot) in Japan. Everything (e.g., meat, seafood, tofu and vegetables) is cooked together in a pot. Winter is the best season of the year to eat Yosenabe.

  • Tsuyu (#06364) 1cup
  • Shirodashi (#06091) 1/2 cup
  • Water 4 cups
  • Napa cabbage, sliced into 2"x2" 1/2 lb.
  • Harusame noodles (#03694) 1 oz.
  • Tsumire (#20700) 3pc
  • Hamaguri Mizuni 4pc
  • Salmon, cut into 2-inch pieces 4pc
  • Tofu Momen or Kinugoshi, cut into 8 pieces 1pkg

  • Negi, sliced 1
  • Dried Shiitake mushrooms. 3 oz. soaked in water for 15min.
  • Carrot, peeled and cut into 2-inch pieces 1/2.
  • Ponzu

Prepare the soup with Mentsuyu and water and boil it.
Place the cabbage on the bottom of the nabe pot.
On top of the cabbage, add the harusame, tofu, hamaguri,
salmon, negi, mushrooms, and carrot, arranging each
ingredient in a neat order.
Pour the broth over, cover the hot pot and bring it to
boil over high heat until cooked.

Enjoy your hot pot with Ponzu!!

Soy sauce with dashi broth added.

Firm tofu.

Clear noodles made from starch.

Ground shrimp meat and minced veggies on a skewer.

Boiled clams. Unseasoned.

White soy sauce with dashi broth added.

Soft tofu.


Dried shiitake mushrooms yields a great dashi broth!

Soy sauce based citrus sauce.


Okonomi Yaki

  • ½ cup flour #02152
  • ¼ cup dashi (water with shiro dashi) #06091
  • 20g grated yam
  • ¼ tea spoon salt
  • 50g sliced pork (Any other meats or seafood you like)
  • 2 cups shredded cabbage
  • 2 table spoon Tenkasu (Crunchy bits of deep fried flour-dough) #16219
  • 1 tea spoon Beni shoga (Pickle made from ginger cut into thin strips, colored red)  #10642
  • 1 egg
  • Japanese mayonnaise (tastes quite different than American mayonnaise)  #16010
  • Okonomiyaki sauce  #06404
  • Seaweed flakes  #07333
  • Katsuo flakes (shavings of dried bonito) #09226

Shredded cabbage


Beni Shoga

Seaweed flakes

Katsuo flakes

1. Prepare your cooking surface. If you have a griddle, use that. If not, a skillet will work fine. Add a small amount of cooking oil (1 table spoon) and heat to medium-high heat.
2. Mix the ingredients (A) until there are no batter lumps -- Mix the batter first ( Ingredients A: flour, dashi, grated yam and salt) with a whisk and then add the other ingredients (B: cabbage, Tenkasu, Beni shoga, and egg) except pork, other meats or/and seafood.

3. Cook the meat or/and seafood.
4. Pour about half of this mixture onto your cooking surface. It should be about an inch thick. Top with cooked pork or/and other meats. Add another thin layer of batter.
5. Cook one side for about four minutes and flip with a spatula and cook the other side for five minutes. Do not press down on it. Flip once more and cook for another a few minutes.
6. Put Okonomiyaki sauce and mayonnaise on the Okonomiyaki.
Sprinkle katsuo flakes and seaweed flakes on it.

Cut and serve!

Source: http://www.wikihow.com/Make-Okonomiyaki


Mamenorisan is a soybean sheet made from 100% pure soy protein.
Similar in size and shape to a sheet of seaweed nori, Mamenorisan is even more versatile.


Why choose Mamenorisan from J-Oil Mills?

The Five Factors:
Aroma: Whereas foods made from soybean powder characteristically have unpleasant odors, J-Oil uses whole soybeans, resulting in a sweet-aromatic product.
Texture: Mamenorisan has a delicate texture that dissolves gently when eaten, unlike many other soybean sheets that feel stiff and paper-like on the palate.
Pliability: Mamenorisan is very thin (2.2-2.3mm), making it easy to hand roll. However it is not so delicate that it breaks apart.
Protein Quality: The main ingredient is separated soy protein. Each sheet Mamenorisan contains more than 90% protein.
Low Fat Content: Separated soy protein's fat content is less than 0.1%, while soy powder contains two to three times this amount.

Reference: Mamenorisan brochure produced by Mutual Trading and J-Oil Mills.

FRIED: Confetti Shrimp

Confetti Shrimp Ingredients (Serve 4) :
Goma mamenorisan 1 sheet
Nori 1 sheet
Fresh Shiitake mushrooms 2 packs
Fresh Enoki mushrooms 1 bag
Cilantro leaves few springs
Fresh shrimp, shelled and deveined    1 lb.
Flour for coating
Rice bran oil for frying  
Tempura sauce for dipping 2 cups
Sea salt to taste

  1. Prepare confetti by cutting first five ingredients into thin slivers, 1/8" x 1".
  2. Heat oil. Prepare confetti to use by combining dry and wet ingredients.
  3. Dust shrimp with flour, dip in egg wash, and coat with confetti.
  4. Deep fry at 350 F degrees.
  5. Serve hot with Tempura sauce or sea salt.

Chef: Uechi Katsuya

FRIED: Uni Risotto Croquettes

Uni Risotto Croquettes Ingredients (Serve 4) :
Uni (sea urchin) 1/8 tray
Heavy cream, divided 1/4 cup
Unsalted Yuzu juice, divided    1 Tbsp
Salt 1Tsp
Sweet onion, minced 3/8 cup
Olive oil 1 1/2 Tbsp
Arborio or Carnaroli rice 1 cup
Chicken stock, divided 3 cups
Nameko mushrooms 1/2 cup
Butter, cut into bits 1 Tbsp
Goma mamenorisan 3-5 sheets
Egg yolk 2 eggs
Corn starch for coating  
Egg mixture 1/2 whole egg
+ 1/2 egg yolk
mixed in blender
Panko for coating  
Rice bran oil for frying  

  1. In a blender, puree Uni with 1/8 cup heavy cream and 1/2 tablespoon Yuzu juice.
  2. Sauté onions in the olive oil until golden, season with a pinch of salt.
  3. Add rice and stir to coat with oil.
  4. Add Sake, 1/2 cup chicken stock and 1/2 teaspoon of salt.
  5. Simmer and continue to add chicken stock 3/4 cup at a time.
    Continue to stir the rice mixture until all liquid is absorbed and the mixture becomes creamy,
    slightly softer than al dente.
  6. Add nameko mushrooms and Uni paste, stir until well incorporated.
  7. Lower heat and add butter, the remaining heavy cream and Yuzu juice.
  8. Let slow cook until most of the liquid has been absorbed.
  9. Place risotto in bowl, let cool, then cover with plastic wrap and chill in refrigerator.
  10. Place a mamenorisan on a flat surface, sesame side facing down, and spoon on Uni risotto
    off to one corner, but still close to the center.
  11. Fold over and roll mamenorisan as if making a spring roll, making sure there are no holes.
    Flatter and smaller croquettes require less time to fry.
  12. Secure mamenorisan edge using egg yolk. Shape into desired form and freeze on a tray.
  13. When completely frozen, generously coat with corn starch in egg mixture, and coat with panko.
  14. When completely frozen, deep-fry at 325 degrees F until golden brown. Serve hot.

Chef: Wing Lam

STEAMED: Kyoto Style Shrimp Shumai

SHrimp Shumai Ingredients (Serve 4) :
Goma mamenorisan 2 sheets
Fresh shrimp, shelled and deveined     2 lbs
Ponzu for dipping  

  1. Cut each mamenorisan sheets into four squares. Set aside.
  2. Mince shrimp into fine chunks. Divide into 8 parts.
  3. Spoon shrimp onto mamenorisan, mold into pyramid shape, and moisten edges with a bit of water to seal.
  4. Place Shumai into bamboo steamer, using wax paper to avoid sticking. Steam for 3/5 minutes until cooked.
  5. Serve with ponzu.

Chef: Uechi Katsuya

Cold & Healthy MOZUKU SOMEN

Mozuku Somen Ingredients :
Mozuku (flavored) 100g
Somen  150g
Naga Imo
(Mountain Yam)
Abura Age
(Fried Tofu Skin)
Men Tsuyu 2/3cup
Ginger (grounded) 2 table spoons

  1. Peel the skin of Naga Imo, and put them in a plastic bag and mash it with wooden stick. Grill Abura Age without oil in a frying pan to make it crispy, nice brown color. Slice crispy Abura Age.
  2. Mix Mozuku and Men-Tsuyu, and add mashed Naga Imo.
  3. Boil Somen following the instruction on the package, put them in cold water immediately, then rest them in a strainer to get rid of extra water.
  4. Pour the sauce (#2), add Abura Age (#1) & ground Ginger as toppings.

Source: www.kyounoryouri.jp/

Check this out!

Yamaki Tsuyu


Nyumen Ingredients (for 2 people) :
Somen 100g
Dried Shiitake Mushroom 2pc
Okura 2pc
Carrot 1.5 inches
Shrimp (small) 6pc
Konbu 2 inches
Kezuri Bushi (bonito flakes) 5g
Potato starch & Usukuchi Soy Sauce & Cooking Sake

***** Soak Dried Shiitake Mushroom in water in advance *****

  1. Put Shiitake Mushroom and Konbu in water (4 cups), and rest it for 20 minutes.
  2. Sprinkle Potato Starch on shrimp, and rinse them with water to get rid of their smell. Clean the back of shrimp, then cut them in half. Save the shells for later.
  3. Take Shiitake Mushroom out of water (#1) after it gets softer, and separate its cap and stalk. Slice cap, and wrap stalk and shrimp shells in paper towel, and put it in the pot.
  4. Boil the water in the pot, reduce and heat and simmer for 4-5 minutes, and remove stalk and shrimp shells after the water boils.
  5. Slice Okura and Carrot.
  6. Add Usukuchi Soy Sauce, Cooking Sake (2 table spoons (#4), add Carrot, then boil it again. Add Somen, and wait till it’s boiled again, then add Okura and Shrimp in this order. You might want to adjust the flavor to your taste by adding more Usukuchi Soy Sauce, or some lemon juice would be nice, too.
Source: www.kyounoryouri.jp/


Somen Spagetti Ingredients (for 2 people) :
Somen 150g
Pork luncheon meat (can) 100g
Onion 1/4 pc
Bell Pepper 1 pc
Cherry Tomato 4 pc
Mushrooms (sliced, can)   1 small can (60g)
Chicken Broth (powder) 1 table spoon
Grated Cheese Some
Olive Oil Some
Salt & Pepper Some

  1. Cook Somen to al dente, wash in cold water, and rest it in a strainer. Mix in some Olive Oil to prevent the noodles from stick together, and also it gives a nice aroma.
  2. Slice Pork in sticks, dice Onions, and slice Bell Peppers in sticks after getting rid of seeds and top & bottom part.
  3. Mix Chicken Broth with hot water (1 spoon).
  4. Put butter on a heated frying pan, fry Pork until it gets crispy. Stair fry Onion, Cherry Tomatoes and drained canned mushrooms.
  5. Add Somen and stir fry it, add #3. Then add salt & white pepper to adjust the flavors you like, serve on a plate with topping of grated cheese.

Source: www.kyounoryouri.jp/


Surume Ika #20186 (26-30), #20187 (21-25)

My hometown, Hachinohe-city in Northern Japan is blessed wth great seafood. Summer to early fall is the season for Surume Ika, Japanese flying squid. Here is a recipe with Surume Ika with a fun twist!

Spaghetti with Squid Ink

Ingredients (serves 4)
1 ¼ pounds (600g) fresh squid, uncleaned
¾ pound (320g) spaghetti
1/3 cup (80ml) dry white wine
1 tablespoon tomato paste diluted in a little water,
or 3 tablespoons tomato sauce
A small bunch parsley, minced
2 cloves garlic
  1. Begin by cleaning the squid: carefully separate the heads with their tentacles, then remove the guts, setting aside the ink sacks (be careful not to break them).
  2. Wash the squid well under cold water, dice the bodies, and chop the tentacles.
  3. Open the ink sacks and collect the ink in a small bowl.
  4. Heat the oil in a pot and wilt the garlic without letting it brown.
  5. Add the squid, the minced parsley, and a generous dusting of freshly ground pepper.
  6. Cover and simmer over low heat for about 45 minutes, checking every now and then to make sure it’s not sticking (if it does, add a little hot water.)
  7. Once it has simmered, mix the tomato sauce or paste with the white wine and add it to the pot.
  8. Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered. At this point, the sauce should be neither soupy nor too dry.
  9. Bring 3 quarts of water to a boil, salt them, and add the pasta.
  10. At the same time, stir the squid ink into the sauce ,adding the amount that suits your taste.
  11. Drain the pasta, season it with the sauce and serve.
(Source: www.about.com)

So-very-Japanese Recipe Shiokara

My mother used to make Shiokara with fresh surume ika. Shiokara is squid in its salty viscera.
Sounds extremely strange?? Yes. I used to hate it. But as I started drinking sake, this is just a wonderful sake accompaniment.

Fresh squid, uncleaned
Cooking sake
Yuzu kosho, shichimi pepper, or ginger as desired

Source: Sushiyano Okamisan Kobanashi Blog

*We know cleaning squid is a lot to do, so we have these convenient, ready-to-use products as well!
MONGO GESO (Cuttlefish Legs) 12/2.2LB #20180
OSUSHIYA MONGO (Sushi Sliced Cuttlefish) #20185 (Medium), #20190 (Large)
SHIOKARA (Squid in its viscera) #21303 28.2oz


Source: www.youtube.com Video by Itasan18