Tag Archives: Japanese cuisine

Karl’s Ahi, Avocado, and Green Onion Futomaki 

My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Japanese cuisine tends to have few of the ingredients I needed to avoid. I decided I would make miso soup, sushi, and a selection of Japanese pickles—cabbage and mixed vegetables.

Karl’s Ahi, Avocado, and Green Onion Futomaki 

Karl’s Ahi, Avocado, and Green Onion Futomaki

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Filed under Main Dishes

Karl’s Tofu Miso Soup

My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Japanese cuisine tends to have few of the ingredients I needed to avoid. I decided I would make miso soup, sushi, and a selection of Japanese pickles—cabbage and mixed vegetables.

Karl’s Tofu Miso Soup

Karl’s Tofu Miso Soup

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Filed under Side Dishes, Soups

Karl’s Japanese Bar Style Mixed Pickles

My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Japanese cuisine tends to have few of the ingredients I needed to avoid. I decided I would make miso soup, sushi, and a selection of Japanese pickles.

Karl’s Japanese Bar Style Mixed Pickles

Karl’s Japanese Bar Style Mixed Pickles

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Filed under Side Dishes, Vegan, Vegetarian

Karl’s Curry Powder for Japanese Curry

I am making a twist on Japanese curry this Sunday. I did not want to use the commercial curry cubes that most recipes for Japanese curry call for. Looking on-line at some recipes for Japanese curry spice blends, I created my own blend.

Karl’s Curry Powder for Japanese Curry

Karl’s Curry Powder for Japanese Curry

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Filed under Sauces and Spices, Stews, Vegan, Vegetarian

Karl’s Japanese Lightly Marinated Cucumbers

I had marinated the vegetables for the potato salad that I made to go with my Japanese curry wings. This left a half cup of slightly used pickle marinade that I did not want to waste. I decided to slice some cucumber and lightly marinate it for a second side dish.

Karl’s Japanese Lightly Marinated Cucumbers

Karl’s Japanese Lightly Marinated Cucumbers

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Filed under Pickles, Side Dishes

Karl’s Japanese Sunday Dinner

Japanese is one of my “go to” cuisines when I am planning a meal. A typical Japanese meal usually includes a selection of different small side dishes—with a variety of textures, colors, and flavors. For this dinner, I have some dishes developed to just the way I like them, some I have made so often that I had never posted any version—doesn’t everyone know how to make norimaki? Finally, there are the dishes I am still experimenting with.

Karl’s Japanese Sunday Dinner

Karl’s Japanese Sunday Dinner

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Karl’s Tekkamaki

I have been making sushi since I was 20 years old. My father was stationed in Japan during the Korean War and returned with a love of all things Japanese. My father brought back the recipes, my mother learned to cook them, and I learned them from her. I grew up eating Japanese food long before it became a fashionable cuisine in the U.S.

Karl’s Tekkamaki

Karl’s Tekkamaki

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Filed under Fish, Main Dishes, Rice

Karl’s Japanese Style Potato Salad without Onions II

I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.

Karl’s Japanese Style Potato Salad without Onions II

Karl’s Japanese Style Potato Salad
without Onions II

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Filed under Salads, Side Dishes

Karl’s Miso Sugar Snap Peas

I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.

Karl’s Miso Sugar Snap Peas

Karl’s Miso Sugar Snap Peas

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Filed under Side Dishes, Vegetables

Karl’s Japanese Style Potato Salad without Onions

Daughter Miriam has been sick and cannot eat anything with onions or peppers. As a result, I have adapted my Japanese potato salad to meet her needs for our Sunday dinner. Removing these ingredients left the salad a bit vegetable deprived, so I boosted the amounts of celery and grated carrot.

Karl’s Japanese Style Potato Salad without Onions

Karl’s Japanese Style Potato Salad without Onions

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Filed under Potatoes, Salads, Side Dishes