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6 days ago | 
sudachirecipes.com | Yuto Omura
Exciting news!My first authored cookbook, “Japan: The Ultimate Cookbook,” will be released on May 13, 2025.
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2 weeks ago | 
sudachirecipes.com | Yuto Omura
Pork and miso are undeniably a perfect pairing, but if you miss a few crucial details, miso-marinated pork can turn dry, bland, or scorched. I’ve tried various methods, meat cuts and timings, perfecting these details so you don’t have to. Today, I’m sharing a method you’ll rarely see, even in Japan. Instead of using lean cuts, I start by choosing chops with bones or spare ribs just thick enough to stay juicy.
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2 weeks ago | 
sudachirecipes.com | Yuto Omura
Crisp, light batter encasing tender seafood and vegetables—tempura ranks among Japan’s most iconic dishes. However, did you know that it actually has its roots in Portugal? In the 16th century, Portuguese traders introduced Peixinhos da Horta, bringing deep-frying techniques to a culture that had never before cooked that way. Over centuries, Japanese chefs transformed this foreign concept into an art form all their own.
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3 weeks ago | 
sudachirecipes.com | Yuto Omura
Imagine twirling your chopsticks through a steaming bowl of soba noodles, each strand cloaked in a silky beef-and-egg sauce that clings deliciously until the last bite. That’s Nikutama Ankake Soba (肉玉あんかけそば), a warming noodle dish that combines tender beef slices and eggs in a rich, ginger-spiked gravy. My version was inspired by Marugame Seimen’s limited-edition udon creation, but I’ve reimagined it with buckwheat soba—the nutty noodles add beautiful contrast to the savory sauce.
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3 weeks ago | 
sudachirecipes.com | Yuto Omura
For busy parents, it’s often those recipes that use up leftovers into something extraordinary. For me, it was fried rice. This recipe can use up leftover salmon, cooked rice, and eggs that are potentially sitting in your fridge waiting to be used. I’ve already shared my ramen-style chahan, miso-flavored fried rice, and chicken ketchup rice on here, but this salmon version is next-level. It might be my best work yet.
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4 weeks ago | 
sudachirecipes.com | Yuto Omura
Spring in Japan is undeniably special—a season of new beginnings, farewells, and fresh starts. Since the Japanese school and work year begins in April, it’s a time when people start a new chapter and say goodbye to the old. It’s also a season brimming with events and vibrant seasonal ingredients.
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1 month ago | 
sudachirecipes.com | Yuto Omura
You might be surprised to hear this, but the concept of crispy salmon skin is way more popular outside of Japan. In fact, if you visit any sushi restaurant in Japan, you’ll see that crispy salmon skin rolls aren’t on the menu. Many Japanese people, myself included, do appreciate the skin that adheres to grilled salmon. But there aren’t many who consider making the skin itself the star of a dish. That’s exactly why I wanted to experiment with salmon skin in a fresh, creative way.
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1 month ago | 
sudachirecipes.com | Yuto Omura
Have you ever had a salad so good that even picky kids will eat it? That’s the magic of Jojoen (叙々苑)’s signature salad, a must-order at this prestigious yakiniku chain found throughout Japan’s major cities. What’s their secret? It’s a unique dressing that doesn’t have vinegar, so it doesn’t have that sharp taste. Instead, it makes the fresh vegetables taste even better. I’ve never actually been to Jojoen, but I’ve had their bottled dressing countless times.
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1 month ago | 
sudachirecipes.com | Yuto Omura
When you bite into a mentaiko onigiri (明太子おにぎり), you’ll see why this simple rice ball has become so popular in Japan. The pop and gentle heat of mentaiko (cod roe pickled in chili peppers) takes ordinary rice to the next level. Mentaiko’s history is tied to Korea, where it was first used as a way to preserve food during harsh winters. It was adapted in Fukuoka City in 1949 to align with Japanese taste preferences.
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1 month ago | 
sudachirecipes.com | Yuto Omura
Western-inspired Japanese cuisine (yoshoku/洋食) draws heavily from French cuisine. One example of this is the meunière technique, which has become beloved even in Japanese households. Simply put, it’s a lightly dusted fish fillet sautéed in butter. Pan-fried salmon with a butter and soy sauce base is a great example of this fusion, combining classic French cooking methods with what we Japanese call the “golden combo” (bata shoyu) of butter and soy sauce.
