Japanese cuisine is often celebrated for its artistry, simplicity, and balance of flavors. While sushi and ramen dominate global menus, there’s a wide world of everyday Japanese dishes that capture the essence of home cooking in Japan. These aren’t just meals — they’re staples of Japanese life, enjoyed across generations for their comfort, ease, and timeless appeal.
Among the most popular are Miso Soup, Chicken Katsu, and Okonomiyaki. Each dish showcases a different facet of Japanese culinary tradition — from the delicate umami of broth-based soups to the crispy satisfaction of breaded cutlets and the fun, customizable charm of savory pancakes. These recipes are beloved not just for their taste, but for how they bring people together around the table.
In this guide, you’ll learn how to make these three classic Japanese dishes at home. Whether you’re craving something light, hearty, or shareable, these recipes offer a perfect introduction to the flavors and spirit of Japanese cooking — all with ingredients you can find in most grocery stores.
Read here Japan Vegan Snacks and Breakfast in Japan
Read Here best Things to know before visiting Japan and Best Japan Sim Card
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Best Time to Eat & How to Partner These Dishes
Miso Soup is a traditional choice for breakfast or a light starter, often served with steamed rice and pickles in a traditional Japanese breakfast set. It also pairs beautifully with sushi or grilled fish during lunch or dinner. A side of fresh edamame or a small salad complements its delicate flavors.
Chicken Katsu shines as a main course for lunch or dinner, often served with shredded cabbage, steamed rice, and a drizzle of tangy katsu sauce. For drinks, a light Japanese beer or green tea pairs well, balancing the crispy richness of the dish. Add a bowl of miso soup on the side, and you’ve got a classic katsu meal.
Okonomiyaki, often called Japan’s savory pancake, is perfect for casual dinners, weekend gatherings, or even late-night bites. It’s typically enjoyed with a variety of toppings — from bonito flakes to Japanese mayo — and pairs nicely with a cold beer or sake. Serve it family-style for a fun, interactive meal experience.
One common misunderstanding is that Japanese cuisine is all about raw fish and sushi, when in fact, home-cooked meals in Japan often feature hearty, cooked dishes like katsu and okonomiyaki. The world’s fixation on sushi overlooks the comforting, everyday foods that most Japanese families enjoy regularly.
Another misconception is that Japanese recipes are complicated or require hard-to-find ingredients. While some dishes use specialized items, staples like miso paste, panko breadcrumbs, and simple sauces are widely available and surprisingly easy to use. Japanese cooking often emphasizes simple preparation with high-quality ingredients, not complicated techniques.
And perhaps most surprising: Japanese food isn’t always light or minimalist. Dishes like okonomiyaki and katsu are rich, filling, and often quite indulgent — a reminder that Japanese cuisine balances light flavors with hearty, comforting options. It’s a culture that embraces both simplicity and satisfaction, depending on the dish and the occasion.
Most Popular Recipes In Japan
1. Sushi (Sushi Rolls)
Ingredients
Sushi rice:
2 cups sushi or short-grain rice
2 cups water
2 tbsp rice vinegar
2 tbsp sugar
1 tbsp salt
Filling options:
Fresh fish (salmon, tuna, etc.), thinly sliced
Cucumber, julienned
Avocado, sliced
Crab meat or imitation crab
Nori (seaweed sheets)
Soy sauce, wasabi, and pickled ginger for serving
How to Make Sushi
Wash the rice until the water runs clear, drain, and cook according to your rice cooker’s instructions or on the stove. Once cooked, mix the rice vinegar, sugar, and salt, then fold it into the warm rice without smashing the grains. Allow to cool to room temperature.
Place a nori sheet on a bamboo sushi mat. With wet hands, spread a thin layer of rice over the nori, leaving a small margin at the top. Arrange your choice of fillings in a line at the bottom of the rice. Roll the sushi tightly using the mat, then slice into 6-8 pieces with a sharp, wet knife. Serve with soy sauce, wasabi, and pickled ginger.
2. Ramen
Ingredients
Broth:
4 cups chicken or pork stock
1 garlic clove, smashed
1-inch piece of ginger, sliced
2 tbsp soy sauce
1 tbsp miso paste
Toppings:
Ramen noodles
Boiled eggs, halved
Sliced green onions
Sliced pork or chicken
Spinach or bok choy
Nori or seaweed
Sesame seeds
How to Make Ramen – Full Recipe Here
In a large pot, combine the stock, garlic, ginger, soy sauce, and miso. Bring to a boil, then simmer for 15 minutes. Strain out solids. In a separate pot, cook the ramen noodles according to package instructions, then drain.
Place noodles in a bowl. Pour hot broth over noodles. Arrange toppings attractively on top.
Serve hot, allowing each person to customize their bowl with additional toppings like chili oil or more soy sauce.
3. Tempura
Ingredients
1 cup all-purpose flour
1 egg, beaten
1 cup ice-cold water
Salt
Assorted vegetables and seafood (shrimp, sweet potato slices, green beans, mushrooms)
How to Make Tempura
Mix the flour, egg, and ice water in a bowl. The batter should be lumpy, not smooth. Prepare Ingredients: Cut vegetables and seafood into bite-sized pieces. In a deep fryer or large pot, heat vegetable oil to 375°F (190°C).
Lightly dust your ingredients with some plain flour, then dip into the batter. Fry in batches until lightly golden, not browned. The coating should be thin and crisp. Serve immediately with a dipping sauce made from dashi, soy sauce, and mirin.
Serving Suggestions
Miso Soup
Serve as a light appetizer or side dish with any Japanese meal. Best enjoyed hot and fresh with finely chopped green onions, tofu cubes, and wakame seaweed. Pair with steamed rice for a simple, balanced start.
Chicken Teriyaki
Plate over a bed of white rice with a side of steamed broccoli or edamame. Garnish with toasted sesame seeds and thinly sliced scallions. For a full meal, add a Japanese salad with sesame dressing.
Vegetable or Shrimp Tempura
Serve immediately after frying for maximum crispness. Present with a small dish of tentsuyu dipping sauce and a bowl of grated daikon. Complement with cold soba noodles or a light cucumber salad.
Final Thoughts
Mastering Japanese cooking at home doesn’t require exotic tools or years of culinary training—just fresh ingredients, a few simple techniques, and a willingness to embrace balance and precision. These three dishes—miso soup, teriyaki chicken, and tempura—are not only traditional staples but also incredibly adaptable for weeknight dinners or impressive weekend meals.
What makes these recipes iconic isn’t just their flavor, but their ability to represent the heart of Japanese cuisine: clean, respectful to the ingredients, and focused on harmony. Cooking them at home also gives you the freedom to tailor flavors, choose your ingredients, and avoid the overly sweet or salty versions sometimes found in packaged or restaurant meals.
Ultimately, the real reward is in the experience. Making Japanese food from scratch teaches patience, respect for detail, and an appreciation for subtlety. Whether you’re a curious home cook or someone who just wants better takeout alternatives, these three classics are your gateway to the elegant simplicity of Japanese cooking.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.