Ingredients:

Wasabi Aioli
1/2 cup mayonnaise or salad dressing
1 teaspoon wasabi powder or prepared horseradish

Tuna
2 pounds tuna steaks, 3/4 to 1 inch thick
1/2 cup vegetable oil
1/3 cup soy sauce
2 tablespoons packed brown sugar
2 teaspoons sesame oil
2 teaspoons grated gingerroot
2 cloves garlic, finely chopped
2 teaspoons sesame seed, toasted if desired

Directions:
1. In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.

2. If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.

3. Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.

Kinpira Renkon is braised lotus root.

Ingredients:

1/2 pound Lotus Root
1 tablespoon Soy Sauce
1 tablespoon Sugar
1 1/2 tablespoons Mirin
1/2 cup Sake
1 teaspoon Sesame Seeds
2 teaspoons Vegetable Oil

Directions:

Peel lotus root and slice into thin rounds. Put vegetable oil in a frying pan and put it on high heat. Add lotus slices and fry for a couple minutes. Add all other seasonings in the pan and stir well.

Ingredients:

1-2 lbs. thinly sliced beef
4 pkg. Japanese style noodles (chow mein) with sauce
3 carrots, thinly sliced
1/2 head cabbage, chopped
2 yellow onions, sliced
2 tbsp. oil
3 tbsp. sugar
6 tbsp. oyster sauce
Salt and pepper to taste

Directions:

In big frying pan, heat oil and brown meat. Add all the vegetables and stir-fry until vegetables become tender. Add oyster sauce, sugar, salt and pepper to taste. Set them aside. Cook Japanese style chow mein as directed on the package with sauce. Add vegetables and meat to the chow mein and mix them or heat.

Even though octopus is a popular ingredient in Japaneses cuisine I do not think I could eat it. But you never know.

Ingredients:

1/2 pound of Octopus Boiled
1 medium Cucumber
1 medium Yellow Bell Pepper
1 1/2 tablespoons of Rice Wine Vinegar
1 1/2 tablespoons of Olive Oil

Directions:

Cut boiled octopus into bite-sized pieces. Cut cucumber and bell pepper into thin strips. Soak octopus, cucumber, and bell pepper in ice water. Drain the ingredients and serve in a bowl. Mix rice wine vinegar and oil in a small bowl and pour over the salad.

A simple recipe for a yummy dish of Japanese sweet beans. Enjoy.

Ingredients:

1 cup of Azuki Beans
10 cups of Water
1/3 cup of Sugar

Directions:

Put 4 cups of water in a pan and add azuki beans. Put the pan on high heat and bring to boil. Stop the heat and drain the water. Put 6 cups of water in a pan and add the boiled azuki beans. Put the pan on low heat and simmer the beans for an hour until soften. Take out excess water from the pan and add sugar. Stir the azuki on low heat for a few minutes until thick. Stop the heat.

This is just a simple recipes that I have used to make a basic Japanese steamed rice.

Ingredients:

2 cup(s) , Japanese Rice
2 1/2 cup(s) , Water

Directions:

Put the rice in a bowl and wash it with cold water.

Repeat washing until the water becomes clear.

Drain the rice in a colander and set aside.

Place the rice in a pan or rice cooker and add water. The amount of water used is just a little more than the amount of rice.

Let the rice soak in the water at least 30 min. One hour is ideal.

If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil with hight heat.

Turn the heat down very low and cook about 15-20 min. until the water is almost gone.

Remove the pan from the heat and let it steam for 10-15 min before serving

When you think of Japanese cuisine what first comes to mind; Rice, sushi, and impeccably fresh ingredients? The Japanese eat rice daily, sushi, as many people think, is not just raw fish. Sure, some sushi does contain raw fish, but the word sushi means vinegared rice, referring to the way the rice is prepared; sashimi is raw fish. The reason the Japanese eat raw or just slightly cooked food is because they want the freshest and most natural flavors they can get. The Japanese diet is very healthy; it is amazingly low in cholesterol, fat, and calories, and high in fiber which may explain how Japanese people have the highest life expectancy rate. Rice is a very important ingredient to the Japanese; it has been around since about 200 years B.C. and was probably introduced by Southeast Asia. Fermented rice is what sake is made from, the signature Japanese alcohol. Rice and vegetables were very important also because, for about 1200 years, meat was banned from being slaughtered and eaten in Japan; in 1872, Emperor Meiji Tenno publicly ate meat and the flood gates opened to the public’s conception that eating meat was something new and fashionable. When eating in the presence of Japanese people or at a Japanese restaurant, there is some etiquette to follow so that you may not offend anyone.

* In Japan it is impolite to pour your own drink when eating with others–you pour your companion’s drink and your companion pours yours.

* If you don’t want any more to drink, leave your glass full.

* It’s customary to say “Itadakimasu” before eating and “Gochisosama deshita” after eating, especially if You’re being treated, as well as “Kanpai” for “Cheers”.

* Do not use your chopsticks to skewer food, move dishes around, and never dish out food to another using the same ends you just ate from

* When chopsticks are not in use, they should not be rested on the plate, but on a hashi rest if provided, if not, they should be rested together neatly parallel to the table’s edge.

* Don’t use your chopsticks to point at somebody, this is very rude.

* Don’t leave your chopsticks standing up out of your food; it reminds the Japanese of the incense standing up in the deceased’s ashes.

* It is normal in Japan to pick up your rice or miso soup bowl and hold it under your chin to keep food from falling.

* Traditional Japanese food is served on several small plates, and it’s normal to alternate between dishes instead of fully eating one dish after another.

* Don’t leave a mess on your plate–fold your napkins neatly.

* Do not put soy sauce on your rice–it isn’t meant for that.

* Do not put sugar or cream in Japanese tea.

* There is no real custom like “help yourself”. Wait until the host offers something.

* Be aware that in Japan it is normal to make slurping sounds when you’re eating noodles.