Japanese Recipes

Onigiri, or Japanese rice ball, is made by shaping short‑grain rice (often salted) into triangles or rounds and filling it with ingredients like salted salmon, umeboshi, or tuna mayo. Seaweed wrapping (nori) helps hold shape and adds flavor. It’s portable and can be eaten within 24 hours

Tempura is light‑battered, deep‑fried seafood or vegetables. The batter uses ice‑cold water, egg, and soft wheat flour, mixed minimally to keep lumps. It creates an airy, crispy coating. It should be fried quickly at the right temperature, with no breadcrumbs added.