Japanese Culinary Journey at Home

Last week, we were fortunate enough to experience something that completely blew our minds—an exceptional meal at Okeya Kyujiro in Montreal. Offered as a wedding gift, this timeless moment immersed us in the heart of the most refined, delicate, and poetic Japanese cuisine.

For several years, we've enjoyed cooking Japanese food at home. We've made maki, simmered ramen, and experimented with a thousand recipes. But this dinner gave us a firsthand look at the soul of Japanese cuisine. An art of detail, rhythm, respect for ingredients, and beauty.

Today, we want to share with you five traditional Japanese dishes that you can recreate at home. For each dish, you'll find a clear instruction sheet :

• a brief presentation of the dish
• a simple recipe to follow
• a tip to succeed every time

We start with a comforting staple: ramen .

Dish 1 – Ramen

It's what ?

Ramen is a type of noodles served in hot broth with toppings such as marinated soft-boiled eggs, sliced ​​pork, vegetables, or seaweed. Originally from China, this dish has become a true art form in Japan, with each region having its own broth variations: miso, shoyu (soy), tonkotsu (pork bones), and more.

The secret? The broth . It all comes down to its depth of flavor, slow cooking, and aromas.

Recipe: Homemade Ramen (Simplified Shoyu Broth)

Ingredients (for 2 servings)

For the broth:

• 1 liter of water
• 1 dashi stock cube or 10 g dried bonito
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 crushed garlic clove
• 1 small piece of ginger (2 cm), grated
• 1 tsp toasted sesame oil

For the noodles and topping:

• 2 servings of ramen noodles (fresh or dehydrated)
• 2 soft-boiled eggs (cooked for 6 min, then marinated in soy sauce/mirin)
• 4 slices of cooked pork or grilled tofu
• A few spinach leaves, shiitake mushrooms, corn or nori seaweed

Steps

1. Prepare the broth :
   In a saucepan, heat the water. Add the dashi, soy sauce, mirin, garlic, ginger, and sesame oil. Simmer for 10-15 minutes over low heat.
2. Cook the noodles :
   In another saucepan, boil water and cook the noodles according to the package directions. Drain.
3. Prepare the toppings :
   Reheat the pork or tofu. Trim the spinach and slice the mushrooms.
4. Assemble :
   Place the noodles in each bowl. Pour the hot broth over the noodles. Arrange the eggs, vegetables, meat, or tofu. Top with nori or sesame seeds.

💡 Tip

For a richer broth, you can add a little miso paste or a spoonful of butter when serving (very popular in Sapporo!). And if you want to save time, make a large batch of broth and freeze it in portions.

The version Okeya Kyujiro

At Okeya Kyujiro, ramen becomes a work of art. Gone are the eggs, pork, or mushrooms: their version is strikingly understated, driven by a broth with a deep and captivating flavor. A cloud of gold shavings floats on the surface, and a seaweed leaf carved in the art of kazarigiri —cut like a delicate fan—adds an unexpected touch of poetry. A humble dish, transcended by the Japanese aesthetic of subtlety.

Dish 2 – Tempura

It's what ?

Tempura is one of the most iconic dishes in Japanese cuisine. It involves seafood, fish, or vegetables coated in a light batter and then quickly deep-fried to achieve a crispy, yet non-greasy texture. The secret? An almost ice-cold batter, sizzling hot frying… and a whole lot of delicacy.

It is often served with tentsuyu sauce or flavored salt.

Recipe: Vegetable, shrimp and cod tempura

Ingredients (for 2 people)

For the tempura batter:

• 1 egg yolk
• 200 ml of iced water
• 100 g of sifted wheat flour
• 1 tbsp cornstarch (optional, for extra crunch)

For frying:

• Neutral vegetable oil (peanut, sunflower or rapeseed)

Ingredients for frying:

• 4 raw peeled shrimp (keep the tail)
• 4 small fillets of cod or other white fish
• Vegetables of your choice: slices of eggplant, zucchini, sweet potato, carrot, broccoli, green bean

Tentsuyu sauce (optional)

• 100 ml dashi broth
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar

Steps

1. Prepare the ingredients:
   Peel and cut the vegetables into sticks or thin slices. Lightly cut the bottom of the shrimp to ensure they remain upright during cooking. Pat the fish fillets dry to remove excess water.
2. Prepare the dough:
   In a bowl, beat the egg yolk with the ice water. Add the sifted flour (and cornstarch if using). Mix roughly with chopsticks— some lumps should remain ; this is what makes the tempura light.
3. Fry:
   Heat the oil to 170-180°C. Dip each ingredient into the batter, then stir in the oil for a few minutes until golden brown. Drain on paper towels.
4. Prepare the sauce (optional):
   Heat all ingredients for a few minutes over low heat. Serve warm.

💡 Tip

To keep the oil at the right temperature, fry only a few pieces at a time. And place the bowl of batter in another bowl filled with ice cubes to keep it cold.

The Okeya Kyujiro version

At Okeya Kyujiro, tempura becomes crispy poetry. We tasted two marvels:

• a sunfish tempura, served with a delicate enoki mushroom sauce,
• followed by a lobster tail tempura, melting, salty, wrapped in an almost invisible batter.

Dish 3 – Miso soup with anchovies

It's what ?

Miso soup is a traditional Japanese soup made from miso paste (fermented soybeans), usually diluted in dashi broth. It often includes tofu, wakame seaweed, and green onions. It is served daily in Japanese homes, both for breakfast and as a side dish with a full meal.

In this revisited version, anchovies replace the traditional dashi broth for a more pronounced and salty taste, close to the sea.

Recipe: Miso soup with anchovies

Ingredients (for 2 bowls)

For the broth:

• 4 to 5 dried anchovies (or canned, well rinsed)
• 500 ml of water
• 1 piece of kombu (seaweed, optional but recommended)

Other ingredients:

• 2 tbsp white miso paste (shiro miso) or red for a stronger taste
• 1 egg (poached or soft-boiled)
• A few thin slices of daikon (white radish)
• Chopped green onions (optional)
• Cubed firm tofu (optional)

Steps

1. Prepare the broth:
   Bring the water to a boil with the anchovies (and kombu if using). Simmer for 5 to 7 minutes, then strain to keep only the broth.
2. Cook the daikon:
   Add the daikon slices to the broth and cook until tender (about 10 minutes).
3. Add the miso paste:
   Remove from heat. Dissolve the miso paste in a ladleful of hot broth, then pour it back into the pan (never boil miso, as this alters its properties).
4. Poach the egg:
   Poach the egg in another saucepan or in the hot soup, off the heat. It can also be soft-boiled in advance and added at the last minute.
5. Assemble:
   Pour into bowls, add the daikon pieces, egg, and some green onions if desired.

💡 Tip

For a milder anchovy broth, remove the heads and entrails from the dried anchovies before cooking. And remember: miso paste is always diluted off the heat , in a little hot broth.

The Okeya Kyujiro version

At Okeya Kyujiro, miso soup becomes a contemplative experience. In our bowl:

• a deep, salty anchovy broth,
• thin slices of melting daikon,
• a delicately poached egg, as if suspended in the heat,
• and a perfectly measured miso paste, neither too strong nor too timid.

An apparent simplicity that hides a perfectly balanced flavor. Served in silence, on warm plates, it warmed the body and anchored the moment.

Dish 4 – Tamagoyaki

It's what ?

Tamagoyaki (卵焼き) is a rolled Japanese omelet, often served as a side dish or in bento boxes. It is distinguished by its fluffy texture and slightly sweet taste, the result of a subtle blend of eggs, sugar, soy sauce, and dashi (Japanese broth).

Cooked in successive layers in a rectangular pan called makiyakinabe , it is rolled by hand, sometimes with a baguette, to create a beautiful spiral shape.

Recipe: Homemade Tamagoyaki

Ingredients (for 2 servings)

• 4 eggs
• 1 tbsp sugar
• 1 tbsp soy sauce
• 2 tbsp dashi stock (or water + a little stock powder)
• 1 pinch of salt
• Neutral oil for cooking

Steps

1. Prepare the mixture:
   In a bowl, gently beat the eggs (do not froth them). Add the sugar, soy sauce, dashi broth, and salt. Mix evenly.
2. Heat the pan:
   Lightly oil a non-stick frying pan (rectangular if possible). Pour a thin layer of the egg mixture over the pan, tilting the pan to spread evenly.
3. Roll the omelet:
   When the omelet begins to set but remains a little moist on the surface, gently roll it towards you using chopsticks or a spatula.
4. Add a new layer:
   Re-oil the pan if necessary. Pour on another thin layer of eggs, lifting the previous roll slightly so the new layer can be spread underneath. Repeat until the mixture is used up.
5. Form and cut:
   Lightly press the roll using a bamboo mat (optional). Let cool before slicing.

💡 Tip

For a smooth tamagoyaki, strain the egg mixture through a fine sieve before cooking. And feel free to adjust the amount of sugar to your taste: some versions are almost dessert-sweet!

The Okeya Kyujiro version

Visually, it looked like a simple slice of yogurt cake—pale yellow in color, without any embellishments. And yet, this modesty belied a perfection of texture and taste.

The tamagoyaki served was cooked in a fish broth, giving it an unexpected depth. On the palate, it was slightly sweet, almost dessert-like, but without being heavy. Each bite literally melted on the tongue.

This contrast between apparent simplicity and invisible richness is exactly what makes Japanese culinary art so fascinating.

Dish 5 – Sushi

It's what ?

Sushi (寿司) is arguably the most famous Japanese dish in the world. It consists of a small bowl of vinegared rice (shari) accompanied by an ingredient, often raw fish (neta), sometimes vegetables, an omelet, or even seaweed.

There are several forms:

• Nigiri sushi : Hand-shaped rice with a slice of fish on top.
• Maki sushi : rolls wrapped in nori seaweed.
• Oshi sushi : sushi pressed into a rectangular mold.
• Gunkan : Rice surrounded by seaweed with a creamy filling or in small pieces.
• Chirashi : bowl of rice topped with various ingredients.

The art of sushi lies in the harmony of textures and tastes , but also in the cutting and freshness of the products.

Recipe: Tuna nigiri sushi (maguro)

Ingredients (for 8 nigiri)

For the sushi rice:

• 1 cup sushi rice (or Japanese round rice)
• 1.2 cups of water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt

For the sushi:

• 150 g of very fresh tuna fillet (sashimi quality)
• Wasabi
• Soy sauce
• Pickled ginger (optional)

Steps

1. Prepare the rice:
   Rinse the rice until the water runs clear. Cook covered. Meanwhile, heat the vinegar, sugar, and salt until dissolved. Pour over the still-hot cooked rice and mix gently. Let cool.
2. Cutting the fish:
   Slice the tuna fillet into thin strips 5 to 6 cm long and about 3 cm wide. Keep refrigerated.
3. Form the nigiri:
   Moisten your hands, take a small ball of rice (approx. 20 g), and shape it into an oval. Place a dab of wasabi on a slice of tuna and place the fish on the rice. Press gently to ensure it adheres.
4. Serve :
   Serve with soy sauce and pickled ginger.

💡 Tip

The key to good sushi is temperature : the rice should be at body temperature, and the fish should be ice cold. Never use regular grocery store fish—look for a fish store that offers sashimi-grade fish .

The Okeya Kyujiro version

This is where our experience reached its emotional peak .

Each sushi was an ephemeral work, shaped before us, served one by one, like a moment suspended in time. We savored:

• a tuna belly nigiri (Otoro), melting like butter — unforgettable,
• a sakura shrimp, with a subtly sweet taste,
• a pressed macre (Oshi sushi) with iodized and umami flavors,
• a noble and rare Vivano nigiri with golden eyes,
• a halibut nigiri available in 3 textures,
• a saltwater eel nigiri, topped with a perfectly measured caramelized sauce...

The fatty tuna (Otoro), marbled like a sea wagyu, stole the show . It melted on the tongue, revealing its aromas in three stages: fatty, iodized, then slightly sweet. A pure moment of culinary grace .