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Japanese recipes and Japanese food
About Japanese Food
Japanese food is refined and elegant, its preparation and presentation honed over the centuries so its flavours are pure and delicate. Like many of the most highly developed cuisines on earth, Japanese food celebrates and highlights the flavours, textures and colours of seasonal produce. The first produce of the season is prized.
As well as exquisite flavour, visual beauty is paramount; the type of plate or dish is as important as what is on it. The Japanese have also perfected the concept of negative space; where the empty parts of a serving platter serve to emphasise the beauty of the food placed on it. 
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Featured Businesses
For further information about the businesses featured in the Japanese epidode of Food Safari, click here.
Key Ingredients
Japanese Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Japanese Utensils
Find out which special utensils you’ll need on hand during cooking.
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Latest Recipes
Japanese Restaurants
Displaying 10 of 678 Japanese Restaurants.
| Restaurant | Suburb | |
| 1. | Shogun | City |
| 2. | Tasuke | City |
| 3. | Kabuki by the Sea | Swansea |
| 4. | Orizuru Sushi Bar | Hobart |
| 5. | Banzai Sushi & Noodle Bar | Leederville |
| 6. | Matsuri | Perth |
| 7. | Sado Island Claremont | Claremont |
| 8. | Tansawa Tei | Northbridge |
| 9. | Matsuri | Adelaide |
| 10. | Shiki | Adelaide |
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Italian flavour
For maximum flavour, tear basil. Cutting it on a chopping board leaves some of the flavour on the board.
Glossary
Genoise
A classic, fine-crumbed French sponge cake. It is made by beating warm whole eggs with sugar until the mixture more than triples in volume, then folding in flour and sometimes melted butter.
