Switch Up Your Cooking With These 5 Japanese Cooking Methods

Why You May Need to Switch Up Your Cooking Style

Cooking can be a fun activity just like outdoor pastimes, such as hunting. You don’t have to make your meal boring, which might, in turn, cause you to dread your kitchen. By incorporating other cooking techniques such as these Japanese cooking styles, you’ll find that you spend more time in your kitchen, whipping up a storm.

Nevertheless, if you still desire to engage in that hunting as an outdoor pastime, consider getting your bow at http://www.bowscanner.com/guides/best-reverse-limb-crossbows.

Essential Japanese Staples to Aid Your Cooking

    1. Soy sauce
    2. Mirin (sweet syrupy seasoning)
    3. Sake (rice wine)
    4. Rice vinegar
    5. Miso
    6. Dashi (soup stock)
    7. Toasted or roasted sesame oil
    8. Wakame seaweed or Nori seaweed
    9. Scallion (green onion) or Negi (long green onion)
    10. Garlic and ginger

Presently, Japanese cuisine has become a big hit in America. Besides sushi which is steadily gaining wide recognition in the country, American youths are beginning to explore their newfound love for ramen. And the best part? These Japanese staples are readily available in most convenience stores, so if you’re in a time crunch, you can quickly grab a roll of sushi or take instant ramen.Besides technology, the Land of the Rising Sun has always been known for its great culture, especially its culinary delights. As such, their dishes extend far beyond ramen and sushi. The trick lies in learning how to prepare them.Here, we take you through five primary Japanese cooking methods. Once you master these five methods, you can easily switch up your cooking style and make cooking enjoyable. You also get to discover the essential Japanese staples to help you prepare the meals. Read on to the end to get the full information.

While all these ingredients are necessary if you wish to prepare Japanese dishes, you’ll have to make do with their alternatives if you’re unable to get ahold of some of them like Mirin, Miso, or the seaweeds.

Major Japanese Cooking Methods

While there are tons of cooking techniques Japanese use, we’ve picked the five major ones for you. The other styles are a blend or variation of these major cooking methods.


The term yakimono applies to every pan-fried or grilled dish in Japan. There are various types of yakimono, including gyoza (pan-fried dumplings with lots of veggies) and teriyaki (tofu or meat pan-fried after marinating in a teriyaki mixture). However, there are still countless yakimono dishes to explore, for instance, the Okonomiyaki, savory Japanese pancake.


In Japanese cuisine, agemono is any deep-fried dish and comprises the three primary frying techniques. One of the frying methods is koromo-age (a frying method where you’ll need to coat foods in batter before frying, for instance, tempura dishes). Next is karaage (a frying technique where you’ve got to first cover your food in arrowroot starch or flour to preserve its natural water content so as to produce a crispy surface when fried). Lastly is suage, where you fry the food without any flour or batter coating.

Koromo-age is suitable for seafood, vegetables, and seasonal fish, while the suage method is best for frying eggplant, freshwater fish, and green peppers. Similarly, karaage is perfect for meat, especially chicken. There’s even a karaage variant named tatsutaage, which involves marinating the chicken in a mixture of soy sauce, sugar, and Sake, then cover lightly with arrowroot starch and deep-fry.


Any steamed dish in Japanese culinary terms is called mushimono. Muso, steaming ingredients, helps you preserve both the nutritional value and flavor of the food without any extra grease or oil.

One famous Japanese mushimono is dobin-mushi (steamed matsutake mushroom prepared in a classic autumn soup known as suimono and garnished with seasonal items cooked previously in an earthenware pot). Another is chawan-mushi comprising dashi and steamed egg.

However, If you desire something light and sweet, you can consider a mushinomo dish of mushi-pan (steamed sweet bread) or manju (steamed buns).


This Japanese cooking technique involves various skewered and grilled seafood, meat, tofu, and even vegetables. Under the kushiyaki method, you’ll need to place your ingredients on bamboo skewers typically seasoned with tare (a sweet and soy sauce version) or salt known as shio.

It’s best to serve kushiyaki immediately after drilling with other accompaniments like pickled vegetables,  salads, or edamame. The most common and oldest kushiyaki type is yakitori, prepared with various parts of a chicken, including offal like kidneys or chicken heart.


This Japanese technique is perfect for fish or meat and involves searing the product briefly while leaving it raw in the middle. Most people use this method on beef tenderloin or tuna steaks, seeing as the perfect cut helps to achieve equal searing on every side.

Fish or meat prepared tataki-style is placed in an ice bath to chill after searing. After that, it’s sliced into tiny pieces and arranged neatly on a plate. While it’s a unique cooking method, people often serve fish and meat products prepared tataki-style alongside other sashimi dishes.


There you have it! A way to switch up your cooking style and make food preparation more enjoyable. Now you don’t have to see cooking as a chore. You can spend more time in your favorite part of the house than on other outdoor activities like hunting.





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