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  • Chicken katsu with corn and bok choy brown rice salad

    This has been a long-standing favourite meal in My Food Bag’s Family and Classic Bags, and it's so delicious we're willing to bet it will become a favourite in your house too. What kid doesn’t like crumbed chicken?!

    Nadia|May 09, 2019

  • The Backyard Cook's saké, miso and butter basted steak

    The flavour cocktail of saké, miso and butter mixed together then brushed over a beautiful cut of beef is nothing short of incredible. It’s worth hunting out these special ingredients because they will take any cut of steak from zero to hero.

    Food To Love|Feb 13, 2019

  • Avocado, asparagus and salmon donburi

    Lightly steamed, boiled, blanched, baked or pan-fried, asparagus is a true delicacy. SO make the most of the asparagus season and enjoy them in this deliciously filling salmon donburi

    Nadia|Sep 27, 2018

  • Salmon, miso and ginger poke bowl with quick pickle

    Recreate this fab food fad in the comfort of your own kitchen with this miso and ginger marinated salmon poke bowl recipe. Serve with quinoa, broccolini and soft-boiled eggs for a healthy weeknight meal

    Woman's Day (NZ edition)|Mar 01, 2018

  • Smoked salmon and avocado sushi sandwiches

    Love sushi, hate rolling? This sushi sandwich recipe is a must-try! Pack with smoked salmon, avocado and spinach, then serve in triangles for a gluten and dairy-free lunchbox filler the kids will love

    Nadia|Feb 02, 2018

  • 18 creative ways to use miso paste in your next meal

    Add an umami kick to your next meal with these delicious miso recipes. From side dishes to Japanese-inspired mains and desserts, these creative combos will show you just how versatile miso paste is.

    Food|Jul 06, 2017

  • Miso-roasted eggplant with spring onion dressing

    This is Emma Galloway's take on the Japanese eggplant dish nasu-dengaku, where eggplants are roasted before being slathered in a miso-based paste and grilled to perfection. You'll love this recipe

    New Zealand Taste|May 18, 2017