All recipes
Region

Japon cuisine

The dishes of Japon figures, in their period and modern versions.

Function
Taste
Era
Domain
Difficulty
Source
73 recipes
Misoshiru with Tofu and WakameEveryday
Ichijū — la soupe du plateau ichijū-sansai

Misoshiru with Tofu and Wakame

Akiko YosanoEasy45 min
Tai no shioyaki — Salt-Grilled Sea BreamFestive
Sansai — le plat principal d'honneur du plateau

Tai no shioyaki — Salt-Grilled Sea Bream

Akiko YosanoMedium45 min
Umeboshi — Salt-Fermented PlumsPreserving
Tsukemono — les marinades de garde du plateau

Umeboshi — Salt-Fermented Plums

Akiko YosanoMediumPréparation 1 h, fermentation et séchage sur plusieurs semaines
Botamochi — Rice Balls Coated in AzukiOffering
Wagashi d'ohigan — douceur d'offrande des équinoxes

Botamochi — Rice Balls Coated in Azuki

Akiko YosanoMedium2 h
Amazake — Fermented Rice DrinkDrink
Boisson chaude des saisons froides et des sanctuaires

Amazake — Fermented Rice Drink

Akiko YosanoMediumPréparation 20 min, fermentation 6–10 h
Gohan to misoshiru — Rice and Morning Miso SoupEveryday
Ichijū-sansai du quotidien (la base : un bol de riz, une soupe)

Gohan to misoshiru — Rice and Morning Miso Soup

Akira KurosawaEasy40 min
Sukiyaki — The Team's Festive Hot PotFestive
Nabemono (鍋物) — plat de marmite partagé au centre de la table

Sukiyaki — The Team's Festive Hot Pot

Akira KurosawaMedium50 min
Makunouchi Bentō — The Long-Shoot LunchboxTravel
Bentō (弁当) — repas complet compartimenté, transportable

Makunouchi Bentō — The Long-Shoot Lunchbox

Akira KurosawaMedium1 h
Amazake — The Warming Fermented Rice DrinkDrink
Boisson de saison (kisetsu no nomimono) servie chaude

Amazake — The Warming Fermented Rice Drink

Akira KurosawaMedium8 h (dont fermentation)
Tsukemono Nukazuke — Rice-Bran PicklesPreserving
Kōnomono / tsukemono (香の物) — petits marinés qui ponctuent le repas

Tsukemono Nukazuke — Rice-Bran Pickles

Akira KurosawaEasy30 min (+ 1 à 2 jours de fermentation)
Gohan, miso soup and grilled fish — the balance trayEveryday
Ichijū-sansai du quotidien (teishoku, le plateau-repas)

Gohan, miso soup and grilled fish — the balance tray

Ayumi HamasakiMedium40 min
Hakata Mizutaki — Fukuoka's chicken hot potFestive
Nabemono festif (le nabe, marmite de partage au centre de la table)

Hakata Mizutaki — Fukuoka's chicken hot pot

Ayumi HamasakiMedium2 h 30
Onigiri — travel rice ballsTravel
Keishoku / en-cas de route (l'aliment nomade par excellence)

Onigiri — travel rice balls

Ayumi HamasakiEasy25 min
Hakata tonkotsu ramen — Fukuoka's street noodleStreet food
Yatai-meshi (le repas des échoppes de rue de Hakata)

Hakata tonkotsu ramen — Fukuoka's street noodle

Ayumi HamasakiHard8 h
Amazake — sweet and comforting rice drinkDrink
Nomimono / boisson fermentée douce (boisson de réconfort et de fête saisonnière)

Amazake — sweet and comforting rice drink

Ayumi HamasakiMedium8 h (dont fermentation)
Miso Soup with Tofu and Wakame (Misoshiru)Everyday
Shiru — le bol de soupe de l'ichijū-sansai

Miso Soup with Tofu and Wakame (Misoshiru)

Banana YoshimotoEasy30 min
Katsudon — Breaded Pork Cutlet and Egg Rice BowlRemedy
Donburi — le grand bol unique posé sur le riz

Katsudon — Breaded Pork Cutlet and Egg Rice Bowl

Banana YoshimotoMedium45 min
Seasonal Vegetables in Agar-Agar and Mild Vinegar (Sunomono)Preserving
Kobachi — la petite coupe d'accompagnement acidulé de l'ichijū-sansai

Seasonal Vegetables in Agar-Agar and Mild Vinegar (Sunomono)

Banana YoshimotoEasy45 min
Spaghetti Aglio, Olio e PeperoncinoTravel
Primo — le plat de pâtes du repas italien, découvert en voyage

Spaghetti Aglio, Olio e Peperoncino

Banana YoshimotoEasy20 min
Roasted Hōjicha TeaDrink
Ocha — le thé qui ouvre et clôt la table japonaise

Roasted Hōjicha Tea

Banana YoshimotoEasy10 min
Fresh Boiled Corn on the Cob, Butter and SaltEveryday
Plat-socle du jour (everyday main, cuisine de campus)

Fresh Boiled Corn on the Cob, Butter and Salt

Barbara McClintockEasy15 min
Corn Spoon Bread (Corn Pudding)Festive
Plat partagé des grandes tablées (potluck / repas de symposium)

Corn Spoon Bread (Corn Pudding)

Barbara McClintockMedium55 min
Black Walnut Quick BreadTravel
Pain de réserve à emporter (quick bread des marches au grand air)

Black Walnut Quick Bread

Barbara McClintockEasy1 h
Long Island Beach Plum JamPreserving
Conserve de garde-manger (preserve de cueillette littorale)

Long Island Beach Plum Jam

Barbara McClintockMedium1 h 15
Evening meal: rice, miso soup, and salt-grilled mackerelEveryday
Ichijū-sansai — gohan, miso-shiru et yakizakana

Evening meal: rice, miso soup, and salt-grilled mackerel

Chika KurodaMedium50 min
Sekihan, the red rice of special daysFestive
Plat cérémoniel — kowameshi (riz gluant à la vapeur)

Sekihan, the red rice of special days

Chika KurodaMedium1 h (hors trempage d'une nuit)
Sencha, the green tea of the study tableDrink
Boisson quotidienne — ocha infusé en kyūsu

Sencha, the green tea of the study table

Chika KurodaEasy10 min
Umeboshi, the salted plums of the pantryPreserving
Conserve marinée — tsukemono de garde

Umeboshi, the salted plums of the pantry

Chika KurodaHard3 à 4 semaines (dont 3 jours de séchage)
Shōgayu, hot ginger water for cold eveningsRemedy
Remède de grand-mère — boisson chaude médicinale

Shōgayu, hot ginger water for cold evenings

Chika KurodaEasy10 min
Akagome no kowameshi — sacred steamed red riceOffering
Shinsen (mets d'offrande aux kami)

Akagome no kowameshi — sacred steamed red rice

Empress JinguEasy50 min (hors trempage)
Tai no shioyaki — sea salt-grilled sea breamFestive
Naorai (mets partagé du banquet)

Tai no shioyaki — sea salt-grilled sea bream

Empress JinguMedium30 min
Katauo — dried and salted fish for the great voyageTravel
Hyōrō (vivres de campagne, ration de traversée)

Katauo — dried and salted fish for the great voyage

Empress JinguMedium30 min de travail (+ 1 à 2 jours de séchage)
Amazake — fermented rice drink of the kamiDrink
Miki (boisson sacrée d'offrande)

Amazake — fermented rice drink of the kami

Empress JinguMedium20 min (+ 6 à 10 h de fermentation)
Suzuke — salted pickled garden vegetablesEveryday
Naorai (accompagnement quotidien de la table)

Suzuke — salted pickled garden vegetables

Empress JinguEasy20 min (+ 2 à 4 jours de fermentation)
Gohan and tsukemono — white rice and salt-pickled turnipsEveryday
Socle du plateau (le riz central et son accompagnement quotidien)

Gohan and tsukemono — white rice and salt-pickled turnips

GenmeiEasy45 min (hors saumurage)
Tai no shioyaki — salt-grilled sea breamFestive
Mets noble du banquet (la coupe de poisson d'honneur)

Tai no shioyaki — salt-grilled sea bream

GenmeiMedium50 min
Amazake — sweet fermented rice drinkDrink
Boisson de coupe (le breuvage doux, non enivrant)

Amazake — sweet fermented rice drink

GenmeiMedium20 min (+ 8 à 10 h de fermentation)
Hoshigaki — autumn-hung dried persimmonsPreserving
Réserve de saison (la douceur conservée pour l'hiver)

Hoshigaki — autumn-hung dried persimmons

GenmeiEasy30 min (+ 3 à 6 semaines de séchage)
Morning miso soup with tofu and wakameEveryday
Shiru (la soupe-socle du bol ōryōki)

Morning miso soup with tofu and wakame

HakuinEasy40 min (hors trempage)
Gomadōfu, sesame "tofu" with kuzuFestive
Sai (accompagnement raffiné du repas des hôtes)

Gomadōfu, sesame "tofu" with kuzu

HakuinMedium45 min + 2 h de repos
Takuan-zuke, daikon pickled in rice branPreserving
Kō-no-mono (les marinades qui ferment le repas)

Takuan-zuke, daikon pickled in rice bran

HakuinMedium30 min de préparation + 3 à 6 semaines de fermentation
Toasted bancha with umeboshiDrink
Cha (le thé qui rythme la journée monastique)

Toasted bancha with umeboshi

HakuinEasy5 min
Amazake, sweet nectar of fermented riceOffering
Furumai (la boisson d'accueil offerte aux pèlerins)

Amazake, sweet nectar of fermented rice

HakuinMedium20 min + 6 à 10 h de fermentation
Bachelor's spaghetti, listening to jazzEveryday
Yōshoku — plat unique de midi (hirugohan)

Bachelor's spaghetti, listening to jazz

Haruki MurakamiEasy20 min
Black filter coffee from the kissatenDrink
Boisson — kōhī, rituel du kissaten

Black filter coffee from the kissaten

Haruki MurakamiEasy10 min
Umeboshi onigiri for the roadPreserving
Riz façonné — onigiri, en-cas portatif (keitai-shoku)

Umeboshi onigiri for the road

Haruki MurakamiEasy30 min (riz compris)
Tamago sando, the egg sandwich from the konbiniStreet food
Yōshoku de poche — sandwich (sando), en-cas urbain

Tamago sando, the egg sandwich from the konbini

Haruki MurakamiEasy20 min
Sunday teishoku — grilled mackerel, rice, and miso soupFestive
Ichijū-sansai — repas complet (teishoku) du soir

Sunday teishoku — grilled mackerel, rice, and miso soup

Haruki MurakamiMedium45 min