The aesthetics and inventiveness of Japanese snacks add to their wholesomeness, and we cannot help us drooling over some of the absolute delish dishes!

The constant innovation and experimentation in Japanese food have made it affordable and accessible across borders and in metropolitans. What really has further amped up the craze? Perhaps the constant references in manga and Japanese art films. Many Japanese snacks are seasonal, reflecting the country’s deep connection to nature and changing seasons. Waiting for the season-specific, limited-edition flavours tied, such as cherry blossom season, creates a certain anticipation and excitement in those simply in awe and love with Japan and its culture. The locally sourced ingredients and meticulous attention to detail in the preparation and packaging amplify the visual experience of the food.

Creamy Miso Pasta with Asparagus and Tofu

A comfort food in essence, miso pasta is made with seasonal veggies and asparagus with a sprinkle of furikake or shichimi togarashi. The combination of miso paste and coconut milk or heavy cream creates a rich, creamy sauce, and in some places, it contains nutritional yeast for the slightly nutty, cheesy taste that complements the miso. Asparagus brings a fresh, earthy, and sweet twist to the dish. If you are a fan of tofu, miso paste is certainly your best savour. The soy sauce coats the pasta, tofu, and asparagus, making for a smooth, luxurious mouthfeel.

Gyoza with Shiitake Mushrooms

Gyoza is a beloved Japanese dumpling blessed with heavenly taste and umpteenth nutritiousness with shiitake mushrooms being a healthy source of vitamin D, B vitamins, and selenium. The juicy, tender filling of Gyoza contrasts with the crispy pan-fried exterior of these dumplings, making each bite savoury. This dish is a staple in Japanese cuisine, and is enjoyed in homes, restaurants, and izakayas (Japanese pubs). Whether you have it as a snack, appetizer, or main course, gyoza with shiitake mushrooms is a delightful culinary experience.

Vegan Poke Bowl

The goodness of tofu, an ensemble of vegetables, and brown rice explains why the poke bowl is so satiable and well-balanced a meal. A bowl contains optimum micronutrients, fibre, and Vitamins A, C, K, and folate owing to the inclusion of legumes, avocados, sesame seeds, and quinoa. Being vegan, the poke bowl is free from cholesterol and low in saturated fats, promoting heart health.

Why is it hearted across the globe? Its rich texture of flavours is irresistible. Pickled ginger or radishes add a tangy, zesty tint, while sesame seeds and nuts lend the crunchiness. Some versions include fruits like mango or pineapple, adding a hint of saccharine. The bowl is a harmonious blend of fresh, crisp vegetables, creamy avocado, savoury tofu or tempeh, and nutty, crunchy toppings, quite a slice of paradise in the Japanese gastronomical scene

Teriyaki Tofu

The contrast of crisp and tender present in each bite of teriyaki tofu is a sensory delight. Teriyaki tofu is served as an appetizer and main dish with steamed rice. It is usually pan-fried until it turns crispy and golden with a hint of creamy on the inside. One fine dish that bears testimony to the deliciousness of tofu, it is glazed and served with sweet teriyaki sauce. A pinch of green onions and sesame seeds are sprinkled to bring about the flavours.

Kabocha Gratin

Kabocha gratin is ideally a winter dish with kabocha being a squash, colloquially known as Japanese pumpkin. The versatility with which kabocha is prepared is mind-boggling, and one such dish is gratin, which is cradled in grated cheese and sprinkled with herbs and seasonings. With kabocha gratin, you have chunks of kabocha, macaroni, and mushrooms mixed with béchamel sauce, loaded with panko breadcrumbs, and baked till crispy golden.