Sudachi

Hello and welcome to Sudachi! I’m Yuto, and I created this platform to not only keep my favorite Japanese recipes handy but also to help others around the globe experience the joy of Japanese home cooking. After spending several years in England, I returned to Japan with a desire to showcase how to prepare genuine and contemporary Japanese dishes using ingredients that are easy to find. For me, cooking at home is about being creative and trying new things. This site offers more than just traditional recipes; you’ll find dishes that have unique twists and blends. I hope you enjoy exploring these special recipes!

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Salmon Fried Rice with Japanese Flair

6 days 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.
10 Vibrant Japanese Spring Recipes With Bright Flavors

1 week 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.
Crispy Salmon Skin Salad With A Japanese Twist

1 week 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.
Yakiniku Restaurant's Salad Dressing (Jojoen Copycat Recipe)

1 week 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.
Mentaiko Mayo Onigiri (Rice Balls)

1 week 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.
Soy Sauce & Butter Salmon (Meunière with A Japanese Twist)

1 week 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.
Tamago Kake Men (TKM Japanese Egg on Noodles)

2 weeks ago | sudachirecipes.com | Yuto Omura

Tamago Kake Men (たまごかけ麺), or TKM for short, is a new innovation that emerged in recent years by applying the beloved concept of TKG (Tamago Kake Gohan, or rice with raw egg) to noodle dishes. As the name suggests, this dish simply replaces the rice in traditional TKG with ramen noodles, creating a simple combination of freshly boiled noodles, raw egg, and savory sauce.
Wasabi-Ae Salad with Enoki Mushroom & Bok Choy

2 weeks ago | sudachirecipes.com | Yuto Omura

Wasabi-ae (わさび和え) is a versatile Japanese technique where various ingredients are dressed with wasabi—either as the star or supporting flavor—harnessing its distinctive pungency and aroma. In essence, it refers to any dressed salad featuring wasabi. This particular recipe was a happy accident, born when I was experimenting with leftover enoki mushrooms and bok choy from my refrigerator. I hadn’t initially intended to develop it into a formal recipe.
Asparagus Tempura

2 weeks ago | sudachirecipes.com | Yuto Omura

What’s your favorite vegetable tempura? A lot of vegetables are great in this Japanese cooking technique, but asparagus is definitely one of my favorites. When you fry asparagus the right way, it stays crisp and fresh inside and gets a light and crunchy outside coating. The mild flavor and convenient shape is perfect for dipping, making it an ideal appetizer or snack.
Shiodare Cabbage (Addictive Cabbage Salad with Salt Sauce)

3 weeks ago | sudachirecipes.com | Yuto Omura

Shiodare cabbage (塩だれキャベツ) is a beloved Japanese side dish featuring crisp cabbage coated in a flavorful salt-based sauce (shiodare in Japanese) infused with sesame oil, garlic, and other seasonings. Often served as a refreshing palate cleanser at izakaya and yakiniku restaurants, this dish earns its reputation as an “endless” treat that diners can’t stop eating. Beyond restaurants, it’s also a practical staple for home cooks too.