Karashi Renkon is a popular regional dish on the island of Kyushu in Japan. A mixture of miso and Japanese karashi hot mustard is stuffed in lotus root, coated in turmeric flour batter, and deep-fried until a crispy crust forms.
Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce.
Japanese Fried Oysters or Kaki Fry (Furai) are one of the popular oyster dishes in Japan during fall and winter. To enjoy the tasty briny morsel at home, juicy oysters are panko-coated, deep-fried until golden brown and served with homemade tartar sauce. They are simply heavenly!
A Taste of Hiroshima: Grilled Oysters with Ponzu Sauce. These plump, juicy oysters with citrus ponzu sauce will get it off to a good start of the meal!
Spicy version of the popular Japanese appetizer, this chicken karaage with sweet chili sauce is deep fried chicken thighs coated in a delightful sweet chili sauce.
Crisp yet tender with bursts of sweet and savory flavors, Kinpira Renkon, or Japanese Lotus Root Stir Fry, is a classic home-cooked side dish.
Two Japanese fish cakes (Kamaboko), seven beautiful designs! Make ordinary fish cake into decorative designs on this Oshogatu (Japanese New Year)!
Flavorful salmon rolled up in kombu and tied with kanpyo (gourd strips), Salmon Kombu Roll is a traditional Japanese dish for the New Year. Representing the secrets of perennial youth and long life, you may be tempted to devour more than one of these exquisite appetizers.
Crispy on the outside and juicy tender meat on the inside, this delicious Gluten Free Karaage is for everyone, including ones with gluten intolerant.
Stuffed with sweet kabocha squash and miso eggplant, these Japanese dumplings Oyaki are popular snack in Nagano Prefecture located in central Japan.