Taste of Japan: Where Tradition Meets Delicious 

By Marium Arsalan (Content contributor for Performist pte ltd)

Japan is one of those places that captures your heart, not just because of its calm temples or neon-lit streets, but through the food that tells its story. For me, Japanese cuisine represents balance, mindfulness, and simplicity. Every bite feels intentional, every dish is crafted with care, and even the representation feels like art. 

What I love most about Japanese food is how it brings together contrasts so naturally — light and hearty, comforting yet delicate. From the crispness of tempura to the comforting warmth of ramen, and the freshness of sushi, there’s always something for every mood and moment.

So, let’s dive into some of Japan’s most loved recipes — dishes that have crossed borders but still carry the soul of Japanese tradition.

1. Sushi and Its Varieties

Sushi is one of the most iconic Japanese dishes. It has many types, each with its unique ingredients, preparation, and presentation. Here are detailed recipes for the most popular kinds of sushi:

a) Maki Sushi (Classic Roll)

Ingredients (Serves 2–3):

• 2 cups sushi rice
  

• 2½ cups water
  

• 3 tbsp rice vinegar
  

• 1 tbsp sugar
  

• ½ tsp salt
  

• 4 nori sheets
  

• Fillings: salmon, cucumber, avocado, or crab sticks
  

• Soy sauce, wasabi, and pickled ginger for serving
  

Method:

Start by rinsing the sushi rice until the water runs clear, then cook it with the measured water. Once done, let it rest and cool slightly. In a small bowl, mix rice vinegar, sugar, and salt, then fold it      gently into the warm rice. Lay a nori sheet shiny side down on a bamboo mat, spread rice evenly leaving a little space at the top, and arrange your fillings across the center. Roll tightly and slice      using a wet knife. Serve with soy sauce, wasabi, and pickled ginger for a perfect Japanese bite.

b) Nigiri Sushi (Hand-Pressed Sushi)

Ingredients (Serves 2):

• 1 cup sushi rice
  

• 150 g sashimi-grade salmon or tuna
  

• 1 tsp wasabi per piece
  

• Soy sauce for serving
  

Method:

Wet your hands slightly and shape a small mound of rice into an oval. Place a thin slice of fish on top and add a tiny dab of wasabi between them. Nigiri sushi is best enjoyed fresh — soft rice, cool fish, and a touch of wasabi that brings it all together.

c) Temaki Sushi (Hand Rolls)

Ingredients (Serves 2):

• 2 nori sheets, halved diagonally
  

• 1 cup sushi rice
  

• Fillings: sliced salmon, cucumber, avocado, crab sticks, or greens
  

• Soy sauce for dipping
  

Method:

Place rice and fillings on the wide end of the nori triangle and roll it into a cone shape. It’s quick, fun, and perfect for gatherings where everyone can make their own version.

d) Chirashi Sushi (Scattered Sushi Bowl)

Ingredients (Serves 2):

• 2 cups sushi rice
  

• 2 ½ cups water
  

• 3 tbsp rice vinegar
  

• 1 tbsp sugar
  

• ½ tsp salt
  

• Assorted sashimi (salmon, tuna, shrimp)
  

• Toppings: cucumber slices, pickled radish, tamago (Japanese omelet), avocado
  

• Nori strips and sesame seeds for garnish
  

Method:

Cook the rice and season it with the vinegar mix. Place it in a bowl and artistically arrange the toppings on top — think color and balance. Sprinkle with sesame seeds and nori. It’s a visual feast     and a flavor-packed meal.

e) Inari Sushi (Tofu Pockets)

Ingredients (Serves 2):

• 6 aburaage (fried tofu pockets, seasoned)
  

• 1 ½ cups sushi rice
  

• Optional toppings: sesame seeds, pickled ginger, small veggie slices
  

Method:

Prepare your sushi rice, then carefully open the tofu pockets and fill them with rice. Garnish with sesame seeds or veggies. Inari sushi is slightly sweet, soft, and savory — a delightful contrast to    other sushi types.

 Pro Tips for All Sushi:

• Always use sashimi-grade fish for raw sushi.
  

• Keep rice slightly warm; cold rice is harder to shape.
  

• Have a small bowl of water to wet your hands and tools to prevent sticking.
  

• Presentation matters—colorful ingredients make sushi visually appealing.
  
  

2. Chicken Shoyu Ramen

Ingredients (Serves 2):

• 2 packs fresh ramen noodles
  

• 4 cups chicken broth
  

• 1 cup dashi stock (optional, but adds flavor)
  

• 2 tbsp soy sauce
  

• 1 tbsp sake
  

• 1 tbsp mirin
  

• 1 tbsp miso paste
  

• 1 boiled egg, halved
  

• 150 g cooked chicken breast, sliced
  

• ½ cup corn kernels
  

• 2 green onions, chopped
  

• 1 sheet nori, cut into strips
  

• Sesame seeds (optional)

Method:

Bring chicken broth and dashi to a gentle simmer, then add soy sauce, sake, mirin, and miso paste. Stir until combined. Cook the ramen noodles separately and divide them into bowls. Pour the hot broth over the noodles and top with sliced chicken, egg halves, corn, and green onions. Finish with a sprinkle of sesame seeds and nori strips. 

3. Shrimp & Vegetable Tempura

Ingredients (Serves 3–4):

• 12 large shrimp, peeled & deveined
  

• 1 cup vegetables (zucchini, sweet potato, bell pepper, mushrooms)
  

• 1 cup all-purpose flour
  

• 1 cup ice-cold sparkling water
  

• 1 egg
  

• Oil for frying

Tempura Dipping Sauce (Tentsuyu):

• 1 cup dashi stock
  

• ¼ cup soy sauce
  

• ¼ cup mirin
  

• 1 tsp sugar
  

Method:

Mix the sauce ingredients in a small pan and let them simmer briefly. For the batter, lightly beat the egg and mix with sparkling water and flour — but don’t overmix; a few lumps make the coating    crispier. Heat oil to medium-high and dip the shrimp and vegetables into the batter, frying until golden. Serve hot with the dipping sauce.

4. Chicken Katsu Curry

Ingredients (Serves 2):

• 2 chicken breasts
  

• ½ cup flour
  

• 1 egg (beaten)
  

• 1 cup panko breadcrumbs
  

• Oil for frying
  

• 2 cups cooked rice
  

Curry Sauce:

• 1 onion, sliced
  

• 1 carrot, chopped
  

• 1 potato, diced
  

• 2 tbsp curry roux (Japanese curry cubes like Golden Curry)
  

• 2 cups water
  

• 1 tbsp soy sauce (optional, for depth)

Method:

Coat each chicken breast in flour, dip into the beaten egg, then coat with panko breadcrumbs. Fry until crispy and golden. In another pan, sauté onion, carrot, and potato until soft, then add water   and simmer. Stir in the curry roux until thickened, adding soy sauce for extra depth. Serve the crispy katsu over warm rice and pour curry sauce on top.

5. Okonomiyaki (Japanese Savory Pancake)

Ingredients (Serves 2):

• 1 cup all-purpose flour
  

• ½ cup dashi stock (or water)
  

• 1 egg
  

• 2 cups shredded cabbage
  

• 2 tbsp chopped green onion
  

• ½ cup cooked shredded chicken (lightly seasoned with salt and pepper)

Toppings:

• Okonomiyaki sauce (like a sweet-savory BBQ sauce)
  

• Japanese mayo
  

• Bonito flakes (katsuobushi)
  

• Nori flakes (optional)
  

Method:

Whisk together flour, dashi, and egg in a mixing bowl to create a smooth batter. Stir in the shredded cabbage, green onions, and shredded chicken until everything is evenly coated. Heat a small    amount of oil in a non-stick pan over medium heat. Pour in the batter and shape it into a round pancake. Cook for about 3–4 minutes on each side, or until golden brown and cooked through. Once done, transfer to a plate and drizzle generously with okonomiyaki sauce and Japanese mayo. Sprinkle bonito flakes and nori flakes over the top for an authentic touch.

6. Matcha Green Tea Ice Cream (Sweet)

Ingredients (Serves 4):

• 2 cups heavy cream
  

• 1 cup whole milk
  

• ¾ cup sugar
  

• 3 egg yolks
  

• 2 tbsp matcha green tea powder

Method:

Warm the milk and cream in a saucepan until just heated. In a separate bowl, whisk the egg yolks with sugar until pale. Gradually pour in the warm milk mixture while whisking continuously, then     return to the pan and cook on low flame until slightly thickened. Add matcha powder and whisk until smooth. Strain, cool, and churn in an ice cream maker or freeze while stirring every 30 mins      until creamy. 

Conclusion

Japanese cuisine is truly an experience — a reflection of balance, precision, and beauty in every detail. Cooking these dishes at home has made me appreciate how even the simplest meals can    feel special when prepared with intention. Whether it’s rolling sushi on a weekend, savoring a bowl of ramen after a long day, or ending dinner with creamy matcha ice cream, each recipe carries a piece of Japan’s heart and harmony.

Call to Action:
Bring a little taste of Japan to your kitchen this week — start with your favorite dish from this list and enjoy the art of mindful cooking!

FAQs 

1: Can I make sushi without raw fish?
Absolutely! Try cooked shrimp, crab sticks, or even veggie fillings like avocado and cucumber for a fresh and safe option.

2: Where can I buy authentic Japanese curry roux in Dubai?
You can find brands like Golden Curry or Vermont Curry at Carrefour, Amazon UAE, or 1004 Gourmet.

3: What kind of rice should I use for sushi?
Use short-grain or sushi rice — it’s stickier and holds its shape better than long-grain rice.

4: Can I make ramen without dashi stock?
Yes! You can use chicken or vegetable broth instead. Dashi adds umami depth, but it’s not essential.

5: What’s the secret to light, crispy tempura?
Use ice-cold water in your batter and avoid overmixing — the lumps actually help it crisp up.

6: Why is Japanese food considered healthy?
It focuses on balance — fresh fish, seasonal veggies, minimal oil, and smaller portions. It’s both nourishing and light.

Where to Buy Ingredients in Dubai (Online Stores)

You can find authentic Japanese ingredients easily in Dubai through these online stores:

• Sushi rice, nori sheets, wasabi, pickled ginger – Carrefour UAE | Noon Grocery | 1004 Gourmet
  

• Sashimi-grade fish (salmon, tuna, shrimp) – Kibsons | Fish Market Dubai Online
  

• Soy sauce, mirin, miso paste, dashi stock – Amazon UAE | Spinneys UAE | 1004 Gourmet
  

• Ramen noodles, curry roux, tempura mix – Carrefour UAE | Asian Grocery UAE
  

• Matcha powder, Japanese snacks, sauces – Noon UAE | 1004 Gourmet | Amazon UAE