You can now be found all over the world. 

Made from traditional Japanese ingredients,

The main ingredients are soybeans paste and rich fish stocks. 

When the soup is made, you can add a few extra condiments for added textures and flavors like a spring onion, tofu, spinach, mushrooms, seaweed.

Once ready, the soup is commonly served as a small portion side dish to complement a meal, such as a bowl of rice.

So I let you know the best things Japanese foods lovers should order this soup with steamed rice while you’re served the main dish. It’s not an appetizer. 

Of course, Miso soup is the best famous soup in Japanese cuisine as you know.

I'll suggest you could enjoy the highly prized for their rich flavor if you get a reputable Japanese restaurant.

Soak the Kombu in water for 30 minutes to overnight.

Pour Kombu water into a saucepan and slowly bring to boil on medium low heat.

Therefore we always remove it.

Turn off the heat and add Katsuobushi, Let Katsuobushi steep for 10 Minutes, then strain it.

Ingredients are added after Dashi stock is boiling then add Miso, let the Miso dissolved completely. 

Add Tofu, Wakame and Spring onions.

I live out of Japan now and the only fried rice which we often get at Chinese restaurants. 

It’s always remained this question and thought what the difference was between Japanese and Chinese fried rice. 

I could say the difference is seasons.

Because of Fried rice is originally from China and Japanese one has just modified their own versions of it.

If I can point it of detail of difference of taste of elements is Soy sauce.

The major differences between Japanese and Chinese soy sauce can be found in their ingredients and fermentation methods.

It is indispensable to Japanese Soy Sauce’s rich aroma, which stimulates the appetite.

Instead of Chinese soy sauce undergoes very little fermentation.

Cook the rice in the rice cooker.

Transfer to a large bowl and set aside for removing moisture.

Add the vegetable oil in the frying pan. 

Slowly stir fry the chopped vegetable mix. 

Add warm steamed rice. 

Break the chunk of rice to separate. 

Add sesame oil for coating the rice, add the soy sauce

Season with salt and ground black pepper. 

There are a lot of different types of sushi available in the world. 

This sushi roll’s style is called “Hoso-maki”.

Hoso in Japanese means “thin.” 

As a visual feature, Seaweed appears outside instead of sushi rice, 

generally is only about an inch across, so it’s definitely a bite-sized.

Made by cucumber, sushi rice, and seaweed, 

is popular with young children in Japan who haven't yet acquired the taste for more exotic types of sushi. 

Amongst adults, Cucumber roll is often consumed to clear the palate between fish and other types of food like pickled ginger.

Cut the cucumber into ¼- ½” thick long strips.

Cut nori in half. 

Put the nori half sheet on the bamboo mat,

100gm of sushi rice into your hand spread the rice across the nori.

Place the cucumber in the middle of the rice. 

Roll the sushi over the Cucumber and land right where the edge of the rice is, gently shape and tighten the roll. 

To cut a sushi roll, each half roll into 3 pieces. 

Serve with soy sauce, wasabi, and pickled ginger.

Tempura is a battered deep frying dish of seafood or vegetable. 

It's one of the most common Japanese dish served outside of Japan. 

Along with sushi, It's synonymous with "Japanese food" in the minds of many I suppose.

The ingredients of tempura usually include seafood and vegetables. The popular seafood is shrimp.

Vegetables commonly used include, potatoes, sweet potatoes, shiitake mushrooms, eggplant, and Japanese pumpkin.

what makes tempura different from other cuisine’s fried fare is its distinctive batter. 

It uses no bread crumbs and less grease than other frying methods. 

The batter is basically made from beaten egg, flour, and cold water.

For Tempura dipping sauce

Combine dashi stock, mirin, sugar, and soy sauce in a saucepan and bring it to a boil. 

Then lower heat and let it simmer until sugar is completely dissolved. 

Remove from heat and set aside.

For Tempura Batter

Put the egg into very cold water, add flour, Whisk vigorously.

Slowly pour flour into egg mixture, mix the batter, let leave some lumps in the batter.

For deep FryingStart deep frying, deep fry at 170°C for 3-4 minutes. 

Transfer tempura to a wired rack or paper towel to remove excess oil.