Home cooking
Japan
119 dishes, kept by 2 cooks who put their own weeknights on the shelf.
The Japan shelf
What Japan cooks when it is cooking for itself.
One catalog, seen from one kitchen. The shelf opens on what households here cooked this week and closes on what gets made in twenty minutes, because that is what a weeknight actually looks like.
Cooked most this week
Asa Sarada (Morning Cabbage and Corn Salad)
Asari no Osuimono (Clear Clam Soup)
Yuki
15 min
Buta no Shogayaki (Ginger Pork)
Yuki
15 min
Chicken Teriyaki Donburi
Yuki
25 min
Furikake Gohan (Rice with Furikake Seasoning)
Tomoko
5 min
Gari (Homemade Sweet Pickled Ginger)
Kenji
15 min
Gohan (Steamed Short-Grain Rice)
Yuki
30 min
Hijiki no Nimono (Simmered Hijiki with Carrot and Soybeans)
Kenji
25 min
Kabu no Sokuseki-zuke (Quick Pickled Turnip)
Tomoko
15 min
Kare Raisu (Japanese Curry Rice with Pork)
Kiriboshi Daikon no Nimono (Simmered Dried Shredded Daikon)
Kenji
25 min
Miso-Glazed Salmon
Kenji
30 min
I learned cook from watching my mother in a small kitchen in Osaka. I still use her knife.
Breakfast, so nobody decides at dawn
Asagohan Teishoku (Traditional Japanese Breakfast Set)
Asa Sarada (Morning Cabbage and Corn Salad)
Atsugiri Toast (Thick-Cut Buttered Toast)
Daikon no Asazuke (Quick Pickled Daikon)
Tomoko
15 min
Daikon to Aburaage no Miso Shiru (Daikon and Fried Tofu Miso Soup)
Yuki
15 min
Furenchi Tosuto (Japanese French Toast)
Furikake Gohan (Rice with Furikake Seasoning)
Tomoko
5 min
Genmai Gohan (Steamed Brown Rice)
Tomoko
45 min
Gohan (Steamed Short-Grain Rice)
Yuki
30 min
Hakusai no Shiozuke (Salted Napa Cabbage Pickle)
Yuki
20 min
Hamu Eggu Tosuto (Ham and Egg Toast)
Hijiki no Nimono (Simmered Hijiki with Carrot and Soybeans)
Kenji
25 min
Lunch, without deciding twice
Agedashi Tofu (Fried Tofu in Dashi Sauce)
Tomoko
20 min
Asari no Osuimono (Clear Clam Soup)
Yuki
15 min
Beni Shoga (Red Pickled Ginger)
Kenji
2 min
Butadon (Sweet Soy-Glazed Pork Rice Bowl)
Yuki
20 min
Buta Kimchi Itame (Pork and Kimchi Stir-Fry)
Kenji
15 min
Buta no Shogayaki (Ginger Pork)
Yuki
15 min
Buta Shabu Shabu Salad (Pork Shabu-Shabu Salad)
Kenji
20 min
Chahan (Japanese Fried Rice)
Kenji
15 min
Chicken Teriyaki Donburi
Yuki
25 min
Daikon no Asazuke (Quick Pickled Daikon)
Tomoko
15 min
Daikon to Aburaage no Miso Shiru (Daikon and Fried Tofu Miso Soup)
Yuki
15 min
Daikon to Age no Nimono (Simmered Daikon and Fried Tofu)
Kenji
25 min
Japan, dish of the day
Natto to Tamago Gohan (Natto and Raw Egg over Rice)
Japanese home cooking, and on the plate it is the dish at the centre.
Tonight's dinners
Agedashi Tofu (Fried Tofu in Dashi Sauce)
Tomoko
20 min
Asari no Osuimono (Clear Clam Soup)
Yuki
15 min
Beni Shoga (Red Pickled Ginger)
Kenji
2 min
Buri Daikon (Yellowtail and Daikon Simmer)
Tomoko
30 min
Buri no Teriyaki (Teriyaki Yellowtail)
Yuki
20 min
Butadon (Sweet Soy-Glazed Pork Rice Bowl)
Yuki
20 min
Buta Kimchi Itame (Pork and Kimchi Stir-Fry)
Kenji
15 min
Buta no Kakuni (Braised Pork Belly)
Tomoko
90 min
Buta no Shogayaki (Ginger Pork)
Yuki
15 min
Buta Shabu Shabu Salad (Pork Shabu-Shabu Salad)
Kenji
20 min
Buta to Daikon no Nikomi (Pork and Daikon Stew)
Tomoko
40 min
Chahan (Japanese Fried Rice)
Kenji
15 min
Under thirty minutes
Agedashi Tofu (Fried Tofu in Dashi Sauce)
Tomoko
20 min
Asagohan Teishoku (Traditional Japanese Breakfast Set)
Asari no Osuimono (Clear Clam Soup)
Yuki
15 min
Asa Sarada (Morning Cabbage and Corn Salad)
Atsugiri Toast (Thick-Cut Buttered Toast)
Beni Shoga (Red Pickled Ginger)
Kenji
2 min
Buri Daikon (Yellowtail and Daikon Simmer)
Tomoko
30 min
Buri no Teriyaki (Teriyaki Yellowtail)
Yuki
20 min
Butadon (Sweet Soy-Glazed Pork Rice Bowl)
Yuki
20 min
Buta Kimchi Itame (Pork and Kimchi Stir-Fry)
Kenji
15 min
Buta no Shogayaki (Ginger Pork)
Yuki
15 min
Buta Shabu Shabu Salad (Pork Shabu-Shabu Salad)
Kenji
20 min
Or start from the recipes
Plan a week from Japan
Dinejot builds the week around this kitchen: the same spice tolerance, the same effort on a Wednesday, and the things nobody at your table will eat, left out by construction.