chuuka

IMG: Chicken karaage - gfree

A gluten and soy-free version of a classic fried chicken recipe, that's just as tasty as the original.

IMG: Harumaki, Japanese style spring rolls

This recipe for spring rolls, or harumaki (春巻き) as they are called in Japanese, may not be authentic - or at least, not authentically Chinese. It's authentically Japanese-Chinese, or chuuka - Chinese dishes that were introduced to Japan mostly in the late 19th-20th centuries by Chinese immigrants (many of whom decided to stay), that have been adopted and adapted to Japanese tastes. Chuuka is not as heavily adapted as yoshoku (western style Japanese dishes), but they do differ in varying ways from the originals. These are the spring rolls I grew up with, the way my mother made them. (As I've stated here before, I don't really feel capable of covering the entire spectrum of 'Asian' cooking, so in that category I mainly stick to the Japanese, Japanese-Western (yoshoku), Japanese-Chinese (chuuka) dishes I know.)

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One of the all-time favorites on this site, revised and updated.

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So you love fried rice, but don't have a wok, or even a gas range? Here's how to make great fried rice with a frying pan, even if it's on an electric hotplate. (Note: this is not a low carb dish.)

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Summer in most parts of Japan is hot and very humid, so cold foods are very popular. There are a lot of cold noodle dishes, such as chilled soba noodles and thin wheat noodes (hiyamugi or so-men). I love them all, but I think my favorite is hiyashi chuuka, which is Chinese-style cold noodles as interpreted by the Japanese.

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Keep reading Gyoza dumplings →

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