recipes

Japanese food is one of the world’s healthiest cuisines and is renowned for its dependence on fresh, seasonal ingredients and beautiful presentation. Zen Buddhism, Japan's predominant religion, which embraces nature, harmony and restraint shapes the Japanese outlook on cooking; flavours are celebrated for their simplicity, free from heavy sauces or complex mixtures.

Rice Dishes
For more than 2,000 years rice has been a staple of Japanese cuisine and is used in a variety of ways. Rice is such a major part of the Japanese diet the word for cooked rice, “meshi,” means "meal."

Popular rice dishes include:

Rice bowl: Rice is often served as a side dish during lunch and dinner and is also eaten for breakfast usually mixed with eggs, soya beans or soy sauce.

Sushi: The most famous Japanese dish outside of Japan, sushi is defined as a dish containing rice prepared with sushi vinegar, including:

Nogiri: Small balls of rice topped with fish, seafood or egg

Gunkan: Rice (and often other ingredients including seafood, vegetables and tempera) wrapped in seaweed

Norimaki: Rice and other ingredients wrapped in dried seaweed sheets

Temaki: Temakizushi are commonly referred to as “hand rolls. Cones are fashioned from nori seaweed and stuffed with sushi rice and other ingredients

Domburi: Domburi is a general term for “bowl” and refers to a bowl of cooked rice topped with a combination of chicken, pork, egg, beef, tempura (deep-fried pieces of battered-seafood or vegetables), seafood or vegetables.

Onigiri: Onigiri are popular snacks widely consumed in Japan, and are readily available at convenience stores! Onigiri are balls of cooked rice wrapped with nori seaweed and stuffed with Japanese apricot, tuna, salmon or katsuobushi (dried bonito shavings).

Kare Raisu: This refers to rice cooked with a curry sauce. It can be served with a variety of toppings.

Fried Rice: Japanese people often make fried rice dishes using leftover rice. Common additions include vegetables, egg and pork.

Rice is also used to make rice wine (sake or nihonshu), flour and vinegar.

Seafood Dishes
As an island nation, Japan takes great pride in its seafood. It’s reported Japanese people consume more than 80 pounds of seafood per person each year! Fish, squid, octopus, and shellfish are consumed in a variety of ways including raw, dried, boiled, grilled, deep-fried and steamed. They can be added to soups, noodle dishes and stir-fries or barbecued and served with teriyaki sauce.

Popular seafood-based dishes include:

Sashimi: Raw fish eaten after being dipped in soy sauce mixed with wasabi. Among the most popular fish are tuna, yellowtail and cuttlefish.

Yakizakana: Grilled fish, popular options include saury, yellowtail and salmon

Noodle Dishes
Noodles are extremely popular In Japan, with entire restaurants specializing in them.

Popular nooodle dishes include:

Soba: Made from buckwheat and wheat flour and about the size of spaghetti. Soba noodles are served chilled in the summer and hot in the winter added to a soy-based broth.

Udon: Thick noodles made from wheat flour usually served in flavoured broth with seasonal ingredients.

Ramen: Chinese style noodles added to soup or served with toppings like pork, boiled egg and seaweed.

Somen: Very thin, white noodles made from wheat flour typically eaten cold with a lightly flavoured dipping sauce. They can also be added to soup.

Yakisoba: Dried or deep fried Chinese style noodles served with vegetables, meat and ginger.

Nabe Dishes
These dishes are traditionally made in a hot pot. Typical ingredients include negi (Japanese leek), hakusai (Chinese cabbage), mushrooms, seafood or meat.

Popular nabe dishes include:

Oden: A soya sauce based soup cooked with fish cakes, boiled eggs and seaweed.

Shabu-shabu: Japan’s version of fondu where slices of meat, vegetables or tofu is quickly boiled in broth and then dipped in ponzu or sesame sauce.

Chanko: A hearty, protein rich one pot meal favoured by sumo wrestlers. It usually contains meat or fish (typically not both), vegetables, tofu and mirin.

Meat Dishes
Beef has never been a staple of Japanese cuisine and was even banned until about one hundred years ago due to Buddhist teachings. When red meat is eaten, it is typically sliced thin and used sparingly.

Popular meat dishes include:

Yakitori: Almost very part of the chicken, including heart, liver and cartilage are cooked on skewers over a charcoal grill.

Tonkatsu: Deep fried pork cutlets served with cabbage and rice.

Nikujaga: Comfort food type dish made with meat and potatoes.

Sukiyaki: A savoury stew of vegetables and beef. Tofu and noodles are usually added.

Soya Bean Dishes
The soya bean is the most important condiment in Japanese cooking and is used to create tofu, natto and miso. Along with seafood, it’s a primary protein source for the Japanese.

Popular soya-based dishes include:

Yudofu: Pieces of tofu boiled in a clear broth.

Agedashi Tofu: Deep fried tofu dipped into a soya based sauce.

Miso soup: Often served as a side dish or for breakfast. It’s made by dissolving miso paste into boiling water. Seaweed and small pieces of tofu can be added.

Green Tea
Tea is one of the most popular beverages in Japan and typically accompanies most meals. Sencha is the most popular type. Japanese green tea is served in cups without a handle and is never drunk with sugar, milk or cream.

Green tea has numerous health benefits including being rich in antioxidants, eliminating indigestion, improving brain function and lowering cholesterol. It’s also said drinking green tea can lower the occurrence of certain cancers.

Green tea ice cream is commonly served as a dessert in Japanese restaurants and is one of the most popular ice cream flavours in Japan!

Sage
By Marissa Ponikowski
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Sage has long been prized as an herb with both culinary and medicinal uses. Not only does it taste fabulous when used in turkey stuffing, but it also contains antioxidants and anti-inflammatory agents that aid in the digestion of a big meal.

This rich and earthy spice has a flavour all its own and is best used sparingly, as it can easily dominate other recipe elements. Sage plants grow well outdoors during warm months in full sunlight, and will reach their peak in late summer. Sage can also be grown hydroponically which means fresh stems are generally available year-round at most markets. When possible, choose fresh sage over dried for a more vibrant flavour. The leaves of fresh sage should be a bright greenish-grey, free of dark spots or yellowing.

Storing
To store fresh sage leaves, wrap them in a damp paper towel and place them inside a loosely closed plastic bag. Store in the fridge for up to a week. If you purchase dried sage, keep it in a tightly sealed container in a cool, dark and dry place for up to six months.

How to Use It
There are many varieties of sage available, but the most common is simply called basic sage and can be used in most recipes. Purple sage and pineapple sage are also popular and both have a slightly sweeter and stronger flavour than basic sage. Sage compliments roasted vegetables, salads, dressings and herbed butters and oils. It also works well with fatty meats such as duck, pork and whole roasting chickens. In Italian cuisine, sage is often used to prepare veal and stuffed pasta dishes or top fresh tomato salads. Fresh sage leaves can also be battered, lightly fried and added to antipasto platters.

The rich flavour of sage blends well with mild cheeses – try it in an upscale grilled cheese sandwich, or add a small amount to cream sauces and cheese fondues or raclette. To impart roasted meat with the flavour of sage, thread fresh leaves between the meat and vegetables on a kebab skewer. Sage stems and leaves can also be tossed atop hot charcoals as they heat. When cooking with sage, complement it with onion, garlic, thyme, oregano, parsley, bay leaf and rosemary.

Beer Beef Stew
Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Ingredients:
Beer Beef Stew
* 1/2 cup vegetable oil
* 3 lb. chuck roast, cut into large chunks
* Salt and pepper
* 1 x large onion, peeled and chopped
* 6 x garlic cloves, peeled and sliced
* 1 x small can tomato paste
* 2 x bottles dark beer
* 2 x cups beef stock
Directions:
Beer Beef Stew
1. Preheat oven to 325 degrees F.
2. Heat oil in a large, heavy-bottomed pot.
3. Add beef chunks, season with salt and pepper and brown them.
4. When they are very well browned, remove them with tongs and reserve in a bowl.
5. Add onions to the hot pot and sauté them until they are golden brown.
6. Add garlic and tomato paste and cook, stirring, for a few minutes.
7. Place browned beef back into the pot and add the beer and stock.
8. Season with salt and pepper and bring to a simmer.
9. Place a tight fitting lid on the pot and put it in the oven.
10. Stew slowly until the beef is very tender and the broth has thickened, about 1 hour.

Greek Lamb Stew with Artichokes
Yield: 8
Ingredients:
Greek Lamb Stew with Artichokes
* 3 lb. boneless lamb, shoulder
* 3 tbsp olive oil
* 3 onion, sliced
* 6 cloves garlic, minced
* 2 tbsp dried oregano
* 1 tbsp grated lemon, rind
* 1 pinch allspice
* 1 pinch cinnamon
* 2 cup beef, stock
* 1/4 cup tomato, paste
* 1 can artichoke, hearts, drained and quartered
* 1/4 tsp salt
* 1/4 cup crumbled feta cheese
* 2 tbsp chopped fresh parsley
Directions:
Greek Lamb Stew with Artichokes
1. Trim any fat from lamb; cut into 1-inch (2.5 cm) cubes.
2. In Dutch oven, heat half of the oil over high heat; brown lamb all over, in batches. Transfer to plate.
3. Reduce heat to medium; add remaining oil to pan.
4. Add onions, garlic, oregano, lemon rind, allspice and cinnamon; cook for 5 minutes or until softened.
5. Add beef stock and tomato paste; bring to boil.
6. Return lamb and any accumulated juices to saucepan.
7. Cover and simmer for 45 minutes.
8. Add artichokes and salt; cook for about 15 minutes or until lamb is very tender.
9. Serve sprinkled with feta and parsley.

Spanish Veal Stew
Yield: 4
We substituted prosciutto for the traditional Serrano ham here. It's easier to find and equally delicious. Feel free to use any type of olive oil and brandy in place of the Spanish varieties called for here.
Ingredients:
Veal Stew
* 4 tbsp Spanish olive oil
* 5 oz ounces pearl onions, peeled
* 1 1/2 lb. lean stewing veal, cut into 1 1/2 - inch cubes
* 1 x 100 gram piece prosciutto, cut into large dice
* 3 small carrots, peeled and cut into medium chunks
* 1 large red bell pepper, cut into 1- inch pieces
* 2 bay leaves
* 1/4 cup Spanish brandy
* 1/4 cup dry sherry wine
* 3/4 cup vegetable stock
* 1/4 tsp red pepper flakes
* 2 garlic cloves, finely chopped
* 1/3 cup fresh parsley leaves, chopped
* 1/2 cup whole roasted almonds. peeled
* 3/4 lb. cherry tomatoes
* 1 lb. seasonal firm pears, skin on, cored and cut into large pieces
* 1/4 tsp fresh grated nutmeg
* Coarse sea salt and freshly cracked black pepper
Directions:
Veal Stew
1. Heat olive oil in a Dutch oven on high heat.
2. Add pearl onions and cook, shaking pot, until browned, about 8 minutes.
3. Remove to a plate and set aside.
4. Add the veal in the same pot and cook until browned, about 8 minutes.
5. Add the prosciutto, carrots and red pepper and cook 2 minutes.
6. Return pearl onions to the Dutch oven and stir.
7. Turn the heat down to medium-high and add the bay leaves, Spanish brandy, dry sherry, vegetable stock and red pepper flakes.
8. Bring to a boil, turn the heat down to low, and simmer 10 minutes.
9. Cover the Dutch oven and continue to cook.
10. Put the chopped garlic and parsley in a mortar and mash to a paste.
11. Season the veal stew and stir in the garlic parsley mixture, almonds, cherry tomatoes and pears.
12. Bring back to a simmer and cook 10 minutes.
13. Add some fresh grated nutmeg, adjust the salt and pepper, and cook 5 minutes longer.

Chicken and Mushroom Stew
Yield: 4
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish.
Ingredients:
Chicken and Mushroom Stew
* 3 tbsp of olive oil
* 8 x chicken thighs
* 1 lb. of cremini or button mushrooms, cut into quarters
* 2 x Portobello mushrooms, sliced
* 2 x onions, sliced
* 1 cup of chicken stock
* 1 cup of wine, red or white, your choice
* salt and pepper
Directions:
Chicken and Mushroom Stew
1. Preheat a large skillet over a medium-high heat then add the oil and a single layer of the chicken thighs. Because you will be adding liquid and lowering the temperature of the chicken, this is the only opportunity you will have to add the rich flavours of caramelized chicken - so be patient. Brown evenly on both sides. When they are done remove and rest on a side plate. Pour off most of the accumulated fat.
2. Add the onions and mushrooms to the pan. Sauté first until they begin to release their juices then as they start to become golden brown. Place the chicken thighs back into the pan; then add the stock, wine, salt and pepper. Bring to a slow simmer; a boil will toughen the meat. Cover the pan with a tight fitting lid so that no moisture escapes and simmer slowly until the meat is very tender and falling off of the bone, about 45 minutes.

Cranberry Moussapolooza
Yield: 16
Ingredients:
Cranberry Compote:
* 1-1/2 cups frozen cranberries or a 12 oz bag of fresh cranberries
* 1/2 cup of sugar (125 ml)
* 1/4 cup of water (60 ml)
* 1 tsp of minced orange peel (5 ml)
* 3 tbsp of Grand Marnier orange liqueur (45 ml)
Ganache:
* 2 cups whipping cream (500ml)
* 2 tbsp unsalted butter (30 ml)
* 1 1/2 lb. chopped semisweet chocolate (750 grams)
Chocolate Cake:
* 3 tbsp melted unsalted butter (45 ml)
* 3/4 cup room temperature unsalted butter (175 ml)
* 6 1/2 oz chopped, semi-sweet chocolate
* 9 x large egg yolks
* 1 cup sugar (250 ml)
* 4 x large egg whites
* 1/2 cup of roasted walnuts
Directions:
Cranberry Compote:
1. Combine cranberries, water, sugar, and orange zest in a saucepan over moderate to high heat. Bring to a boil, and then lower the heat. Simmer for 5-6 minutes, stirring occasionally. Sauce will develop a syrupy consistency and the cranberries will pop. Add orange liqueur and stir. Refrigerate until cooled down.
Ganache:
1. Pour 35% cream into a saucepan. Add butter. Bring the mixture to a boil. Place chocolate in a medium bowl and pour hot cream overtop. Let the chocolate sit and melt for a couple of minutes. Stir the melting chocolate and warm cream together until fully incorporated and smooth. Set the ganache aside and let it cool at room temperature for up to 2 hours.
Chocolate Cake:
1. Preheat oven to 325°F.
2. Brush each the bottoms and sides of three 9”baking pans with melted unsalted butter. Line the bottoms with parchment paper cut to fit. Brush the parchment with melted butter.
3. Melt ¾ cup of butter and chocolate in heavy bottomed saucepan over low heat. Stir continuously to achieve a smooth consistency, and then set aside.
4. Beat egg yolks and sugar in a large bowl until it triples in volume.
5. In a separate bowl, beat your egg whites into soft peaks.
6. Fold melted chocolate into the egg yolk mixture. Fold in egg whites a bit at a time.
7. Separate batter evenly into the three prepared pans. Bake in the oven for 20-25 minutes or until a toothpick can be inserted easily and removed coming clean. Set the cakes aside to cool in their respective baking pans.
Assembly
1. Fold half the ganache into half the cranberry mixture and add roasted nuts. For the assembly of the cake, place a small dollop of ganache in the center of your presentation plate. This will help the cake from sliding. Gently turn your first cake out onto the bottom of a 9-inch diameter tart pan. Remove the parchment. Slide it into place on your presentation plate and lightly spread some chocolate-cranberry-nut mix on top of it. Be careful to not apply too much pressure, avoiding tears into the cake and creating an even foundation.
2. Slide the second cake on a 9 inch diameter tart pan bottom. Peel off parchment and place it on top of your first layer. Spread some chocolate-cranberry-nut mixture. Turn out your third cake as before and place it on top.
3. Using an icing spatula apply your plain ganache to ice the walls and top of your cake.
4. Fill a pastry bag with a star tip with the last cup of unmixed chocolate ganache. Pipe a thick ring along the borders of the top layer. Spoon the balance of the plain cranberry compote inside the ganache ring.
5. Serve and enjoy!

Pear Cranberry Strudel
Yield: 1
This is a classic Austrian pulled strudel. This is one pastry dough you WANT to overwork.
Ingredients:
Strudel Dough
* 1 1/4 cups warm water
* 1/3 cups unsalted butter, melted
* 1/2 cup + 2 tbsp sugar
* 4 cups bread flour, (no substitutions)
* 1/2 tsp salt
* dash vanilla extract
Filling
* 4 pear, peeled and diced
* 1 cup cranberries
* 2/3 cup sugar
* 3 tbsp all purpose flour
* 1/2 tsp cinnamon
* 1/4 tsp nutmeg
* 1/4 ground cloves
* juice and zest of one orange
To Assemble
* 1/4 cup unsalted butter, melted
* 1/2 cup breadcrumbs
* 1 egg, mixed with 2 tbsp cold water, for brushing
* Turbinado sugar, for sprinkling
Directions:
Strudel Dough
1. Place all dough ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix for 2 minutes on low speed and then increase speed to medium.
2. Knead dough for 10 minutes, pulling dough off paddle once or twice, until dough takes on a stringy appearance. Wrap and let rest at room temperature for at least 1 hour before using.
Filling
1. Toss pears and cranberries with sugar, flour, spices and orange juice & zest.
To Assemble
1. Preheat oven to 375 F.
2. Place an old (but clean) tablecloth on a work surface, about 3 feet by 3 feet. Dust cloth lightly with flour and place dough in the middle of the work surface. With flour-dusted hands, gently start pulling the dough, working from the center, and stretch it to a square the size of the work surface. It’s easiest to stretch dough from its underside, gently pulling outward using the tops of your hands.
3. Allow edges to drape over the surface if needed, as this will help to anchor the dough. Do not worry if dough gets a little hole – it will be covered once strudel is rolled. Once the dough is thin enough that you could read a newspaper through it, brush entire surface with melted butter and sprinkle evenly with breadcrumbs.
4. At one end, spoon pear-cranberry filling in a line along the length of the dough. Trim off the thick end pieces of the dough along the sides parallel to the filling. Using the cloth, lift the end of the strudel with the filling and let the strudel roll itself up into a log. Pinch together the ends of the strudel and trim excess dough. Use the cloth to gently lift it to a parchment-lined baking sheet. If the strudel is longer than the baking sheet, gently bend it to fit the pan.
5. Brush generously with egg wash and sprinkle with Turbinado sugar.
6. Bake for 30 minutes, until deep golden brown. Serve warm. Strudel can also be reheated in the oven.

Cranberry Gratin
Yield: 6
Call it a slump, a grunt, or even a clafouti, this dessert is simple to make and even more gratifying to eat. It's screaming for a scoop of vanilla ice cream!
Ingredients:
Cranberry Gratin
* 4 cups fresh or frozen cranberries
* 3/4 cup sugar (1/4 cup + 1/2 cup)
* 1/2 cup whipping cream
* 1/2 cup dry breadcrumbs
* 1 cup ground almonds
* 2 eggs
* 1 tsp lime zest
* 1 tsp vanilla extract
* 1/2 tsp almond extract
* icing sugar for dusting OR
* whipping cream for drizzling
Directions:
Cranberry Gratin
1. Preheat oven to 400° F. Toss cranberries with 1/4 cup sugar and pour into a 6-cup baking dish.
2. In a food processor, blend remaining ingredients until smooth. Pour over cranberries and bake for 30 to 40 minutes, until top of gratin is an even golden brown colour.
3. Serve gratin warm, dusted with icing sugar or drizzled with whipping cream.
4. Yield: 6 to 8 servings.