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Japanese food is refined and elegant, its preparation and presentation honed over the centuries so that its flavours are pure and delicate. Like many of the world's highly developed cuisines, Japanese food celebrates and highlights the flavours, textures and colours of seasonal produce. Where possible, food is eaten in as natural a state as possible, as fresh as possible, as this is considered the ultimate way to eat. Read more

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Japanese

Potatoes with togarashi and wasabi butter "en papillote"

Togarashi powder, or shichimi togarashi, is a Japanese seven-spice powder that packs a flavour punch to noodles, soups, rice and meat dishes. Here, it's used...
Japanese

Slow-cooked amadai with black truffle

“Also known as tile fish, amadai is a firm, white, dense, meaty fish. In Australia, you can substitute the amadai with alfonsino, John Dory, or any delicate white...
Japanese

Green matcha sorbet with ginger wafers

Inspired by the flavours of a traditional Japanese afternoon tea, this beautiful matcha sorbet sits between two delicate ginger wafers. What a great way to take...
Japanese

Sashimi salad

There was probably a time when a sashimi salad would have thrown Japanese food purists into a conniption. Some are probably shaking their heads about it right now...
Japanese

Quick soy-steeped spinach

If there is a single dish from this book that makes the most regular appearance on our dining table, it’s this one. We will often cook a bunch of spinach early in...
Japanese

Okinawan salted shortbread

The tiny islands that make up the tropical paradise of Okinawa are some of my favourite destinations in Japan. The pace of life, the weather, the beauty and of...
Japanese

Sesame sauce

Along with ponzu, this sesame sauce is one of the most versatile In Japanese cuisine. 
Japanese

Butashabu salad

The key to this dish is having the pork sliced very finely. It’s a standard cut in Japan but thinly sliced pork belly can be a little hard to find here. It’s...
Japanese

Tempura prawns

The cornichon salsa gives these fluffy crispy tempura prawns a fresh kick.
Japanese

Japanese pancake with crispy trotters

"Okonomiyaki is a savoury Japanese pancake that’s great for using small amounts of leftover meat. Pork belly is popular, but if you want to adopt a nose-to-tail...
Japanese

Katsu sando

We've given the classic Japanese schnitzel sandwich a makeover - we've used shredded chicken as the filling for a lighter version.
Japanese

Chicken rice bowl

‘Don’ is short for donburi, which is a Japanese rice bowl, and soboro means ‘crumbled meat’. This minced chicken cooked in a sweet-salty sauce with vegetables and...
Japanese

Soba noodles with ankake broth

This is the perfect go-to soba dish for winter days when you feel that annoying cold about to take hold. Not only does the thick, hot broth loaded with grated...
Japanese

Chilled somen noodles with dipping sauce

Hot and humid Japanese summers call for light, refreshing ‘stamina’ foods to help you keep your cool. These very fine wheat noodles are served cold, sometimes...
Japanese

Fish-paste noodles

Whilst certainly not an everyday affair, noodles made from a simple fish paste are eaten in various forms in different regions of Japan. In the central western...
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