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I have been getting into Japanese cooking lately and I was wondering what are some traditional dishes that they make in the colder months?I love making different kinds of cuisines because it makes dinner time more interesting..So I was wondering if anyone has any recipes or could direct me in the right direction.

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  1. Is there any recipe in particular you're looking for? Any ingredients you're looking to use? What types of Japanese dishes have you tried and liked? Your request is a little vague. Japanese cuisine encompasses a lot. I have lots of recipes but if you are more specific, I can get you started in the right direction. Many dishes are cooked year round.

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    1. re: ORtastytravels

      I'm open to eating mostly anything except raw seafood.But I have made chicken katsu and chicken dumplings and a couple other things...Hope that helps.

    2. We love to eat oden, kare raisu (Japanese syle curry), yudofu, takikomi gohan and nabes (nabemonos) in the winter. If you can still find fresh chestnuts, kuri gohan is another idea. And one can eat this year round, but we tend to eat more kinpira gobo in the winter. There are a ton of web sites, but you can look to Cooking with Dog on YouTube and JapaneseFood.com for recipes. Gambatte kudasai.

      1. This is a wonderful blog with lots of great Japanese recipes:

        The author has another site about bento and has written a cookbook, "Just Bento".

        1. I like sukiyaki in winter - thinly sliced beef, mushrooms, veggies, tofu, cooked in a soy/mirin sauce. Shabu-shabu is also a good cold weather option, if you have some sort of hot-pot set - various ingredients, cooked in broth.

          Okonomoyaki is easy to make, and a winter favourite for us. It's sort of a cross between a crepe and an omlette, with a thin batter of flour, egg and chicken stock, fried, with various toppings on it - pork and cabbage is a standard. The name means something like "cook what you like". Serve topped with worcestershire sauce and fish flakes (if you want). I've seen it described as Japanese pizza.

          Japanese curry and cream stew are also winter comfort foods. In Japan, you make these with pre-made pastes, but cream stew isn't too hard to do on your own.

          Soup noodles. Hot and tasty, and easily adapted to whatever ingredients you have.

          Stewed pork belly. Very hearty for winter.

          I don't have recipes handy - my husband does the Japanese cooking at home, and I can't read the cookbooks.

          1. Check Harris Salat's website, Japanese Food Report. Many recipes and interesting material.


            1. Hey Slimpup,
              If you're still interested in Japanese cooking, february's cookbook of the month is a Japanese one. This will be my first time participating in COTM. Come join!

              1. I make Japanese curry rice in the fall and winter. You can purchase the curry roux and follow the recipe on the box. Sukiyaki would also be delicious. I agree what others said about looking at Cooking With Dog on YouTube, and I also highly recommend the blog Just One Cookbook (http://justonecookbook.com/blog/).

                Here's a recipe I wrote for yakisoba if you like noodles, although you can eat it all year long. It's a family favorite and an easy recipe for beginners. Look for packages labeled as "fresh yakisoba noodles" at your Asian grocery store.

                Pork Yakisoba


                1/4 cup soy sauce (Kikkoman
                ) 2 tablespoons Worcestershire sauce
                1 1/2 tablespoons rice vinegar (e.g. Marukan)
                1 tablespoon sake
                1 tablespoon mirin (e.g. Kikkoman Aji-Mirin)
                1 tablespoon ketchup
                1 tablespoon oyster sauce (e.g. Kikkoman)
                2 teaspoons brown sugar
                1/2 teaspoon sriracha hot chili sauce
                1 teaspoon minced fresh ginger

                2 tablespoons vegetable oil
                7 ounces boneless pork loin, cut into thin 1" slices
                1 cup onion, sliced thick into 1" pieces
                2 cups sliced cabbage
                1/2 cup julienned carrots
                15 ounces fresh yakisoba noodles (two 7.5-ounce packs)
                kosher salt and freshly ground pepper to taste


                Make the sauce. (This recipe makes about 3/4 cup and I use all of it). In a small bowl combine the soy sauce, Worcestershire sauce, rice vinegar, sake, mirin, ketchup, oyster sauce, brown sugar, sriracha, and fresh ginger.

                Heat the vegetable oil in a large non-stick wok or frying pan over high heat. Brown the pork. Stir in the onions and fry until they start to soften. Add the cabbage and carrots. Cook a few minutes until the cabbage starts to soften. Add the noodles. Pour in the sauce. Loosen the noodles by moving a pair of cooking chopsticks in a back and forth motion in between them. With a pair of spatulas gently turn the yakisoba. Cook until the cabbage is tender and the noodles are heated through. Season with salt and pepper to taste.