Start Here
Start cooking Japanese food at home
A simple place to begin with the pantry staples, recipes and practical tips I recommend for Australian kitchens.
Begin with 3 small steps
A few simple ingredients are all you need to begin. Try one dish, get to know the flavours, and let your pantry grow naturally from there.
Step 1
Build a small pantry
Begin with a few ingredients that appear across many everyday Japanese meals.
Step 2
Learn what each ingredient does
Understanding the flavour of each staple makes recipes much easier to follow.
Step 3
Cook one simple meal
Start with one approachable dish, such as miso soup, teriyaki chicken, sushi rolls or tamagoyaki.
Your first pantry
5 staples to begin with
These staples give you a practical foundation for everyday Japanese home cooking.
Japanese riceThe centre of many home meals, rice bowls and bento.
Japanese soy sauceThe everyday base for seasoning, dipping sauces and marinades.
MirinAdds gentle sweetness, shine and balance to savoury dishes.
MisoUseful for soup, sauces, marinades and simple vegetable dishes.
DashiThe light savoury stock behind miso soup, noodle soup broths and simmered dishes.Useful kitchen basics
4 useful Japanese tools
These are not essential, but they can make Japanese home cooking easier and more enjoyable as you cook more often.
Shamoji (rice paddle)
Useful for gently turning, serving and mixing freshly cooked Japanese rice.
Miso strainer
Helps dissolve miso smoothly into soup without leaving lumps.
Oil draining tray
Keeps karaage, tempura and katsu crisp while excess oil drains away.
Tamagoyaki pan
Helpful for making neat, evenly shaped tamagoyaki, although a small frying pan also works.
Cook your first meal
Beginner-friendly recipes
Continue from here
Ready to shop?
Find Japanese grocery stores and other shops near you that carry Japanese cooking ingredients.