Gatatan is a thick, Chinese-style soup containing a multitude of ingredients, including meat, seafood, and vegetables. It is filling and nutritious but also cheap, a perfect meal for the miners that once made up the majority of Ashibetsu’s workforce. Although the mines have long since shut, the people of Ashibetsu have made a concerted effort to preserve and promote gatatan as a matter of local pride. It is originally based on a Manchurian dish called gēda tāng, named for little flour dumplings called gēda. The soup was introduced to Ashibetsu in the 1950s by Bungonosuke Murai, who learned to ..read more

I didn’t want to include a milk bread recipe. Here’s the thing: Hokkaido milk bread is bread made with Hokkaido milk, not a particular style of bread from Hokkaido. Milk bread made outside of Hokkaido, without Hokkaido milk, is not Hokkaido milk bread. Having said all of that: who am I to deny my readers such a delicious bake? Of course, there are already a lot of milk bread recipes out there, so I thought I’d try something different. This is a laminated milk bread, inspired by one I bought at Heart Bread Antique in Sapporo. It is essentially a cross between milk bread and a croissant, and is ..read more

The name zangi is derived from the Chinese zh.jī (fried chicken), and originally appeared on the menu at Torimatsu in Kushiro in 1960. Though a lot of zangi today is basically indistinguishable from standard Japanese karaage, Torimatsu established some unique characteristics of zangi that set it apart: it’s cooked on the bone, it uses the whole chicken (instead of just thighs or legs), and it’s seasoned with both a marinade and a dipping sauce (called zantare). The master at Torimatsu told me they use only wheat flour for frying, but the master at nearby Toriyoshi said they use only potato sta ..read more

Togarashi, a vibrant Japanese spice blend, has been gaining popularity in kitchens around the world. Known for its unique combination of flavours, this seasoning can elevate a variety of dishes from bland to brilliant with just a sprinkle. Shichimi togarashi is a complex and balanced Japanese mix, featuring: cayenne pepper, powdered orange, sesame seeds, Batak berry, ginger, and seaweed. It offers a citrus burst complemented by the nutty sweetness of sesame and the deep, earthy tones of seaweed, creating a full-spectrum flavor experience that enlivens any dish. Traditionally, shichimi togarash ..read more

Are you looking to buy a rice cooker? This expert guide will explain exactly how rice cookers work, what you can cook in them, and which type of rice cooker is best for your kitchen.  Feeling inspired? Read How to make sticky rice in a rice cooker, and browse all rice cookers at Sous Chef to find the best model for you. More ..read more

Ingredients: Ingredients for Seared Fish Bites 900g ‘ahi or yellowfin tuna fillets 1 tablespoon salt 1 tablespoon freshly ground black pepper 130g plain/all-purpose flour 4 eggs 100g panko breadcrumbs 8 sheets of nori seaweed Vegetable oil, for frying Ingredients: For the sauce 100ml light Japanese soy sauce (shoyu) 2 tablespoons dry mustard, mixed with a little water to make a paste 225g mayonnaise to serve Steamed white rice Furikake seasoning Method: How to make Seared Fish Bites Cut the fish into slices roughly 18 cm/7 inches long and 2.5 cm/1 inch thick. You will need three wide, sha ..read more

Ingredients: Ingredients for Lotus Leaf Rice Dumplings 370g sweet glutinous sticky rice 4 dried lotus leaves ½ teaspoon salt 1 teaspoon sesame oil 1 chicken breast, finely chopped 1 tablespoon cornflour/cornstarch 2 teaspoons vegetable oil 4 shiitake mushrooms, sliced 1 leek, sliced 1 Chinese sausage (marinated and smoked pork sausage found in Chinese markets), thinly sliced 2 teaspoons oyster sauce 2 teaspoons Japanese soy sauce (shoyu) 1 tablespoon Shaoxing rice wine 2 tablespoons caster/superfine sugar A bamboo steamer, lined with parchment paper A rice cooker Method: How to make&nbs ..read more

Anatomy Of Ramen - And Why It Matters! There are 5 essential components to a classic ramen. And these have literally shaped the bowls that this classic Japanese recipe is served in. Broth: The heart and soul of any ramen, bringing rich flavour to the bowl. Noodles: The foundation, providing the satisfying texture that makes ramen memorable. Toppings: A play of textures and flavours, from veggies to ramen eggs, adding depth to each slurp. Seasonings: Simple yet impactful, these enhance the overall taste of your ramen. Try miso! Garnish: A finishing touch for visual appeal, turning your ..read more

Ingredients: Ingredients for Battleship Sushi 75g piece of sushi-grade raw salmon 75g piece of sushi-grade raw tuna 75g piece of sushi-grade raw white fish (try sea bream or halibut) ½ recipe vinegared rice 4 sheets of nori seaweed 1 teaspoon wasabi paste (optional) 1 tablespoon caviar (Sous Chef: we've used our exceptional vegan Cavi-Art here!) Sushi rolling mat Method: How to make Battleship Sushi Cut the salmon, tuna and white fish into ½-cm cubes, put in a bowl and mix gently. Divide the seasoned sushi rice into 18 portions, a little smaller than a table tennis ball. Gent ..read more

Ingredients: Ingredients for Tahini Ramen For the broth: 500ml vegetable stock  3 medium–large dried shiitake mushrooms 5mm piece of fresh root ginger, skin on 5–7cm piece of kombu seaweed (optional) 250ml soya milk 1tbsp tamari (or soy sauce), or to taste 70g tahini  11/2tsp sesame oil To assemble: vegetable oil, for frying 1/2 leek, sliced about 5mm thick and rinsed 100g mixed mushrooms (I like oyster and chestnut/cremini), torn into even bite-sized pieces fine sea salt and freshly ground black pepper 200g ready-to-eat udon noodles (or noodles of choice) 2 soft-boiled eggs, halved ..read more