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5 Japanese food stories that will satisfy your appetite

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5 Japanese food stories that will satisfy your appetite

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These 5 Japanese Food Stories Will Satisfy Every Appetite

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Japanese people refer to themselves as Nihonjin (日本人) and to their language as Nihongo (日本語). Both Nippon and Nihon mean "sun-origin". The philosophy or principles of the traditional Japanese not just their diet, have created a healthier lifestyle.

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Sweet and savory tomato-based fried rice wrapped in a soft thin omelette, this western influenced Japanese dish Omurice or Omelette Rice is popular among Japanese people of all ages. Inspired by the Japanese drama - Midnight Diner.
Fried rice flavored with the beloved American condiment ketchup and encased in a golden omelette pillow, Omurice (オムライス) or Omelette Rice may not be your typical choice when you visit your local Japanese restaurants. It's easy to mistake the dish as a fairly recent fusion invention of modern Japanese cuisine.

However, this humble dish has been a popular yoshoku (western-style Japanese food) for over a century. That's right! It is a Japanese rendition of 'mash up' comfort food at its best. It's got grain, vegetables, proteins and a big bright sunny disposition, enough to make a fried rice fiend wake up hungry.

This delicious omurice was featured on the popular Japanese TV drama called " Shinya Shokudo (深夜食堂)" or " Midnight Diner: Tokyo Stories" which is available on Netflix.

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Midnight Diner features dishes that are more representative of Japanese home cooked recipes that you might not have seen in your local Japanese restaurants. "Omelette Rice" episode is Season 1, Episode 4 on Netflix.
Watch How To Make Omurice / Omelette Rice
Watch this video on YouTube
Omurice and Yoshoku

Omurice (オムライス) is a loanword from both Omelette ( omuretsu, オムレツ) and Rice (raisu, ライス). In this recipe, fried rice is seasoned with sweet and sour flavor of ketchup and tomato puree, and tucked inside a thin blanket of golden fluffy omelette. It's sweet and savory, the whole ensemble of omurice is just so comforting to many Japanese people that it is considered one of the most popular (western-style Japanese food).

Yoshoku started to appear around the Meiji Era (1868-1912) afterJapan ended its isolationist foreign policy and opened the ports to the West. Tonkatsu, Korokke, Hambagu, Curry Rice, Doria (rice gratin), Cabbage Roll, Spaghetti Napolitan and Omurice are just some of the familiar dishes in the category. They have katakana names to emphasize their foreignness, using the word "raisu" (ライス, rice) instead of "gohan" (ご飯, rice) for example. Another easy way to tell these dishes apart? They are often served with fork, knife, and spoons, instead of chopsticks.

At the time, foreign ingredients were difficult to find in Japan so people made yoshoku using local ingredients. Even though the dishes may look like western dishes, the taste is still distinctly Japanese. I think that has unintentionally made yoshoku dishes uniquely Japanese.

You may have noticed the abundant use of ketchup in western style Japanese dishes. Brought in by the American army who came to Japan after World War II, ketchup was used in dishes to replace tomato sauce which was not easily accessible then. Since it is convenient and tasty, ketchup continues to become the mainstay in the Japanese kitchen pantry.

Who Invented Omurice?

There are 2 strong theories on omurice's origin.

Theory 1: When the owner at a yoshoku restaurant Hokkyokusei (北極星) in Osaka learned about a regular customer who wasn't feeling well, he quickly cooked up a simple fried rice with mushrooms and onion seasoned with ketchup, and carefully wrapped with omelette to serve the customer so he would regain his stamina. The customer loved it so much that he asked for the menu name. The sharp-witted owner came up with the name "omurice". This omurice is much closer to what omurice is now.

Theory 2: Simple fried rice with egg, onion, minced meat was served as a meal for workers at Renga-tei (煉瓦亭) in Tokyo. Other customers were drawn by the vibrant egg fried rice that they started requesting for it, and that's how omurice became an official restaurant menu.

Whichever story you prefer, I think it all started with omurice's ability of hitting the right spot, especially when you crave for comfort food.

Omurice (Omelette Rice) - 2 Ways

In general there are two ways to make Omurice. The original one called Ganso Omurice (元祖オムライス) is to wrap the fried rice with a thin omelette, like the one I shared today. Some people prefer light yellow omelette (no burn spot), but I personally prefer my omurice to have slightly golden color (which adds flavor) and the omelette is still creamy soft on the inside.

The second style of omurice is called Fuwatoro Omurice (ふわとろオムライス). First, you make ketchup fried rice and transfer to the plate. Then you make the omelette, and while it's fluffy ( fuwa) and runny ( toro), place it on top of the ketchup fried rice. Before serving, you slice the center of omelette and runny egg yolk to cover the fried rice. You might have seen this style of omurice in the movie Tanpopo. Hence, it's also called Tanpopo Omurice (タンポポオムライス).

Which one is your favorite style?

Variations of Omurice (Omelette Rice)

Here is the list of omurice variations that I have seen or think of. As you can see, the possibility is endless. Feel free to take the liberties to use whatever ingredients you have in the fridge and make your own version. Creativity is welcome when comes to making omurice!
Fried Rice Ingredients Fried Rice Flavor Sauce over Omurice

Tomato Ketchup

Tomato Sauce (sometimes with extra tomatoes, mushrooms, seafood or more ingredients)

White Sauce / Bechamel Sauce (sometimes with seafood)

Japanese Curry Sauce

Hayashi Sauce

Demi-glace sauce

Ankake (starchy thick sauce)

Filling or Additions on top of Omurice
The cooking method for omurice is really quite simple. It's a perfect quick one-dish meal for busy moms, college students, and singles as you can whip it up in a short time. Trust me, nothing beats a good fried rice with fluffy egg. I hope you enjoy making omurice at home!

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Omurice (Omelette Rice) オムライス - 'Midnight Diner: Tokyo Stories' * Just One Cookbook

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Sweet and savory tomato-based fried rice wrapped in a soft thin omelette, this western influenced Japanese dish Omurice or Omelette Rice is popular among Japanese people of all ages. Inspired by the Japanese drama - Midnight Diner.

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Every home cook needs some reliable chicken recipes to keep in the rotation for busy weeknights. So today I am going to share my super easy Honey Soy Chicken recipe which requires minimal ingredients and prepping. Savory and sticky sweet, my family never seem to have enough of these chicken whenever I cook up a batch. I hope the recipe will come in handy on your busy day too.

Marinade for Easy Honey Soy Chicken

Soy sauce, sake and honey is really all you need for this tasty marinade. You can use any cuts of chicken - breasts, thighs, drumsticks or wings - for the recipe. I used drumettes for its tender dark meat and quick cooking time.

The prep work is as easy as stirring together the mixture in a large ziplock bag, add in the chicken, making sure each piece is well coated and let marinade. When ready to cook,just pop them into the oven and bake for 30 minutes until golden. While the chicken is baking, you can prepare rice, some salad, and miso soup. A delicious, healthy dinner is ready for the family in no time. If you like to fire up the grill, this recipe works great too.

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The saltiness from the soy sauce and slight sweetness from honey not only impart a wonderful flavor to the chicken, but also a shiny golden glaze on the surface. The results are tender, juicy drumettes that everyone will love.

When all you want is a delicious meal on the table without having to think too hard, this Honey Soy Sauce Chicken makes an ideal candidate for a weeknight dinner. Because they are so fun to eat, my family also enjoy them on movie night.

Honey Soy Chicken Leftover

If you cook up a big batch for leftover, you can shred the chicken into pieces and pack into bento lunch box with tamagoyaki (Japanese Rolled Omelette), cherry tomatoes, shredded cabbage and onigiri. Enjoy!

On a different note, Just One Cookbook made it to Babble's Top 100 Mom Food Blogs of 2013! Thank you so much for reading and supporting Just One Cookbook!

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Gather all the ingredients.

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Honey Soy Chicken はちみつ醤油チキン * Just One Cookbook

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Every home cook needs some reliable chicken recipes to keep in the rotation for busy weeknights. So today I am going to share my super easy Honey Soy Chicken recipe which requires minimal ingredients and prepping. Savory and sticky sweet, my family never seem to have enough of these chicken whenever I cook up a batch.

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Enjoy this refreshing Soba Noodle Salad dressed in a honey soy dressing either chilled or at room temperature for a quick and light meal.

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Japan has four very distinct seasons: spring, summer, autumn and winter. Each season has characteristics that are deeply rooted in the lifestyle of Japanese people, whether it relates to activities, traditions or foods. The distinctive climate of Japan's four seasons also means that there are certain foods that can only be savored for a very short time. The Japanese word 'shun' designates the ingredients that are in their prime season at specific times of the year. Therefore, the seasonality of these foods is often celebrated, in small or big ways. This attention to seasonal foods and associated cultural traditions is unique to Japan, and everyone can partake in the enjoyment and excitement of this fleeting concept.

Seasonal Delights

As the seasons change in Japan, so does the landscape and the food. Seasonal motifs are incorporated into Japanese arts and crafts, and the ingredients available at markets reflect the changing seasons, adding some delight and vivid colors to everyday life. Seasonal foods are meant to be enjoyed with all the senses - not only with the taste buds, but also with the eyes. Here are some notable seasonal foods for each season in Japan.

Spring

Photo by Vivian Morelli

Spring is all about new beginnings: it's the start of the school year and the new business cycle, and flowers are blooming. Japanese spring brings milder weather, pink cherry blossoms buds, and flower-viewing festivals called hanami. It is customary to bring food to hanami, in order to have picnics under the beautiful pink trees. People can either prepare a bento box, or pick one up at the basement floors of department stores, called depachika. These vast food halls sell beautiful bentos prepared with seasonal ingredients, and in spring those often include vegetables such as fuki (Japanese sweet coltsfoot), takenoko (bamboo shoot), rape blossom, fatsia sprouts, spring cabbage and fresh onions. Asari gohan (clam rice) is a common item in bento boxes in the spring. For dessert, strawberry or sakura (cherry blossom) themed treats are very popular, displaying pretty shades of pink.

Summer

Above: Hiyashi-chuka
Photo by Vivian Morelli

Japanese summer is known for its sweltering temperatures, lively matsuri (festivals) and colorful fireworks. People dress up in yukata (traditional cotton robes) and head out to local festivals to enjoy the magical atmosphere and the tasty foods served at yatai (stalls). After the rainy season in June, the temperatures start to rise and the humid heat makes people long for refreshing dishes. Somen is one of them: very thin noodles are served cold and dipped in a light, skipjack shaving-based dipping sauce, topped with leeks and ginger. Another popular dish is hiyashi-chuka, or cold ramen, in which chilled noodles are served with assorted vegetables, kinshi tamago (thin omelet) and ham. It cools the body down while keeping the stomach full. Unagi, or eel, is served year-round, but grilled unagi is especially good in summer, as it gives a lot of stamina to survive the heat. Watermelon is the best sweet treat to quench thirst, and kakigori (shaved ice covered with flavored syrup) is especially popular at matsuri.

Autumn

Autumn is perhaps the most comfortable season in Japan, bringing refreshing breezes and crisp sunny days, a welcome respite following the scorching summer days. The colors of the tree leaves start changing, and this event is called koyo. The changing leaves can be enjoyed by taking long walks or hikes in nature to view the stunning hues, an activity known as momijigari. Just like in spring, people rarely go on an outdoor outing without bentos filled with seasonal foods. Some ingredients typically associated with fall are kuri (chestnut), which can be cooked in rice or used to fill cakes and confectionary, and a fish called sanma, or Pacific saury, which is at its peak in autumn. It is usually grilled and salted, and it tastes particularly good when served with grated daikon radish. Matsutake mushrooms are sought-after and very expensive, and another delicacy in the fall. And for the moon viewing festival in September, people like to eat rice cakes while watching what they believe looks like a rabbit making rice cakes on the moon.

Winter

Finally winter arrives with significantly colder temperatures, and snow in some parts of Japan. People often like to stay in the comfort of their homes and lead a low-key lifestyle to avoid the cold weather. Traditionally, families gather around their kotatsu, a low table with a heating element underneath and covered with a quilt to keep the warmth in. In winter, nabe (hot pot) dishes are often eaten, as they can be shared in a convivial atmosphere. Practically any ingredient can be used in nabe, such as vegetables, meat, and seafood, making it an easy and convenient meal to cook. Oden is another popular hot pot dish, and it consists of several ingredient such as boiled eggs, daikon, konnyaku, and fish cakes stewed in a light broth. Oden is even available at convenience stores across the country, for a quick warming meal. Buri, or yellowtail, is a kind of fish that can be cooked teriyaki style or stewed. One popular way to serve it is with simmered daikon. And nothing beats the sweet and tangy taste of mikan, usually known as mandarin oranges outside of Japan, to nibble on after a meal, or midday for a boost of energy.

Where to Find Seasonal Foods

Just by visiting a local supermarket, it's easy to see which ingredients are currently in season, as they are prominently displayed and often offered on sale. Many Japanese families cook meals using seasonal foods, which are at their best and freshest. In Japanese restaurants that serve the haute cuisine called kaiseki, chefs meticulously prepare aesthetically pleasing dishes infused with a seasonal feel. Bringing out the natural flavors of the ingredients are very important parts of this style of cuisine, which means that various seasonal offerings are often used for the menu. Traditional confectionary shops also closely follow the seasons, creating handmade delicate works of art that represent nature's beauty. Lastly, in many cafes and convenience stores across the country, seasonal creations such as sweets or salty snacks are offered for a limited time only, which makes them even more coveted.

Text: Vivian Morelli

See also
Gourmet Underground - Depachika's Hidden Treasures
Festival Favorites
Oden: more than a simple stew

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The Four Seasons of Japanese Food - Special Features - Japanese Food - NHK WORLD

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Japan has four very distinct seasons: spring, summer, autumn and winter. Each season has characteristics that are deeply rooted in the lifestyle of Japanese people, whether it relates to activities, traditions or foods. The distinctive climate of Japan's four seasons also means that there are certain foods that can only be savored for a very short time.

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Indeed, the connection with nature is one of the defining hallmarks of Japanese food. 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. Fresh fish and shellfish are eaten raw ( sashimi) or lightly pickled with vinegar or salt. Likewise, produce is often only lightly cooked and what and how people cook is highly influenced by the seasons.

To further enhance the purity of the food, Japanese cooking rarely mixes different food types, and sauces are normally served in separate dishes as dipping condiments. This is in contrast to many other cuisines, where long slow cooking and the addition of many spices are common, so that the final dish becomes something quite removed from the raw ingredients. In Japanese cooking, perhaps more than any other cuisine, the raw produce is paramount.

As well as exquisite flavour, visual beauty is an essential element; the type of plate or dish is as important as what is on it. The Japanese have also perfected the concept of negative space; where the empty parts of a serving platter serve to emphasise the beauty of the food placed on it.

Many devotees of Japanese food speak of the importance of clean flavours and simplicity. The health aspects of food are not to be underestimated; part of the attraction of buckwheat noodles, for instance, is also the knowledge they have a beneficial effect on the body.

The main flavourings are dashi stock (made from seaweed in the form of dried kelp called konbu and/or bonito fish in the form of shavings of the smoked dried fish), shoyu or soy sauce, and miso made from soybean paste.

A full Japanese banquet aims to tease the taste buds by using a range of cooking techniques - a likely combination is a mix of raw food, dressed food such as salads or cold dressed noodles known as aemono, deep fried (agemono), steamed (mushimono), one-pot (nabemono), simmered (nimono), soups (suimonoor shirumono), vinegared (sunomono), glazed ( teriyaki style) and pickled (tsukemono).
View our Japanese recipe collection here.

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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. The first produce of the season is prized.