The Ultimate Guide: 4 Main Styles of Japanese Cooking Techniques

Japanese cuisine is renowned for its exquisite flavors, meticulous preparation, and deep cultural significance. From sushi to ramen, each dish reflects a harmonious blend of fresh ingredients, precise techniques, and a rich culinary tradition that spans centuries.

Mastering basic Japanese Cooking Techniques is fundamental for anyone aspiring to delve into the world of Japanese cuisine. These techniques form the building blocks for creating authentic flavors, ensuring the texture and presentation of dishes align with traditional standards. Whether it's the precise art of sushi preparation or the nuanced balance in simmering broths, a solid foundation in these techniques is key to unlocking the true essence of Japanese culinary artistry.

Unlock the essence of Japanese culinary expertise with a concise overview of the 4 main styles of Japanese Cooking Techniques. Dive into these main categories to enhance your culinary repertoire.

1. Niru (煮る) – Simmering in Liquid

Niru, the Japanese art of simmering, gently enhances flavors, creating rich, comforting dishes

Let's delve into the art of 'niru' or simmering, one of traditional Japanese Cooking Techniques. Simmering involves using lower to moderate heat to gently soften foods in liquid, allowing flavors to meld while preserving the natural shapes of the ingredients. This method, less intense than boiling yet more robust than poaching, is a nuanced dance of timing and ingredient selection.

The Japanese 'niru' technique commonly starts with dashi, the traditional Japanese soup stock, but it branches into various styles with distinctive seasonings, temperatures, and ingredient combinations. It's a well-practiced culinary technique that accommodates a diverse range of ingredients, from vegetables and meats to seafood and tofu.

Several approaches fall under the umbrella of 'niru,' each bringing its own unique twist to the simmering art:

1.1. Nimono (煮物) – Japanese Simmering

Nimono encompasses all simmered foods where ingredients cook until the liquid evaporates. The simmering liquid, typically a blend of dashi, sake, soy sauce, and a sweetener, forms the base. The result should not be overly soupy, allowing the flavors to concentrate. Nimono dishes hold a special place in Japanese homes, being comfort food staples and integral to fine-dining experiences like Kaiseki Ryori.
Classic nimono dishes like Nishime (煮しめ) or Chikuzenni (筑前煮) showcase the harmony of various ingredients simmered together, creating both everyday meals and celebratory feasts.

1.2. Takiawase (炊合せ・焚合せ)

A Kansai-style cooking method involving separate simmering of ingredients to preserve their distinct flavors, colors, and textures. The final step involves combining these components in a light broth.

1.3. Fukumeni (含め煮)

This vegetarian dish features robust vegetables like daikon, kabocha squash, eggplant, and Koya dofu, slowly simmered in a well-seasoned broth. The cooling process allows the ingredients to soak up the flavorful essence.

1.4. Nikorogashi (煮ころがし)

Literally meaning "to roll, tumble," this nimono involves large, round chunks of ingredients like potatoes, taro, and konnyaku tossed and cooked in a sweet-savory sauce.

1.5. Itameni/Irini (炒め煮・炒り煮)

Stir-fried in oil and then simmered in a strongly seasoned sauce, creating a shiny glaze over the ingredients.

1.6. Tsukudani (佃煮)

Traditionally enjoyed with rice, Tsukudani involves simmering fish, shellfish, meat, seaweed, or vegetables in a sweet and savory sauce, resulting in concentrated flavors.

1.7. Misoni (味噌煮)

Oily fish like mackerel finds its place in Misoni, a blend of miso, dashi, mirin, soy sauce, and fresh ginger, masking the strong taste of oily fish.

1.8. Nitsuke (煮付)

A sake-based simmering method commonly applied to white fish, helping remove fishy odors and tenderizing the flesh as the alcohol cooks off.

Embrace the depth and versatility of the 'niru' technique, where simmering transforms ingredients into culinary masterpieces, embodying the rich traditions of Japanese cuisine.

2. Yaku (焼く) – Cooking in Direct or Indirect Heat

Enter the world of 'yaku,' the ancient and straightforward Japanese Cooking Techniques that encompasses various methods of cooking through direct or semi-direct heat exposure. From open fire grilling to pan-frying and oven roasting, 'yaku' transforms ingredients by removing bitterness, extracting excess moisture, and accentuating their inherent flavors.

In Japanese charcoal grilling, unlike the aromatic smokiness of American BBQ, the charcoal used is smokeless and odorless, emitting intense heat ideal for swiftly grilling bite-sized meat cuts, vegetables, or small whole fish.

2.1. Shioyaki (塩焼) – Salt Grilling

Shioyaki, or salt grilling, imparts a simple yet flavorful touch to various foods

In Shioyaki, the essence is simplicity. Salt is the sole seasoning for foods like fish, lobster, squid, and shellfish, applied just before grilling. For fatty fish such as mackerel and hamachi, salt works its magic by drawing out moisture and oil from the flesh, enhancing the grilling process.

2.2. Teriyaki (照焼) – Shiny Glaze Cooking

Teriyaki isn't just a sauce; it's a cooking method. Achieving a shiny glaze ('teri') involves cooking a protein to 70-80% completion and then basting it in a mixture of sake, mirin, soy sauce, and sugar. In Kansai, this technique may be referred to as Tsukeyaki (付焼き).

2.3. Yuanyaki (幽庵焼) – Yuan Marination

Yuanyaki introduces a marinating technique where fish is infused with a Yuan base, featuring sake, soy sauce, yuzu slices (or other citrus fruits), and sometimes white miso for added flavor. This method is commonly employed for white fish varieties like Spanish mackerel, butterfish, and sea bream, as well as oily fish and chicken.

2.4. Kushiyaki (串焼) – Skewered Delights

Skewering is elevated to an art form in Japanese 'yaku.' Whether using bamboo for chicken, tofu, and vegetables or stainless steel for whole fish fillets, the presentation is paramount. Efficient cooking is crucial for even doneness on all sides, and the final display must be appetizing.
Fish poses a challenge due to delicate skin that shrinks under heat, risking misshapen results. A unique Japanese technique, Uneri-gushi/Odori-gushi (うねり串・おどり串, “wave skewering,” “dance skewering”), ensures whole fish like sea bream appear as if still swimming. Smaller fish are skillfully skewered in parallel or fanned out for uniform cooking.

Related post: Essential Tempura Ingredients For Crafting Irresistible Recipe

3. Musu (蒸す) – Steaming

Steaming, known as Musu (蒸す) in Japanese, gently preserves flavors and nutrients

In the realm of 'Musu' or steaming, ingredients find themselves nestled in a tightly sealed pot, where the cooking magic unfolds in a cloud of steam, preserving subtle flavors, enticing aromas, and essential nutrients. Learning Japanese cooking enthusiasts often discover the diverse techniques involved in this method. Professional kitchens often boast wood or metal steamers, resembling stacked boxes, while home cooks favor circular Chinese-style steamers perched over woks or improvised steamers within pots.

The golden rule of steaming is to generate ample steam. The steamer should be heated until the water roars, releasing a hot mist that envelops the ingredients. A lackluster steamer risks uneven cooking and surface discoloration, resulting in a lackluster, half-cooked outcome. Quick and efficient, steaming is not a prolonged process. With abundant steam, foods should swiftly reach doneness. Checking for readiness involves a gentle pierce, ensuring the avoidance of overcooking.

When it comes to proteins, fish, chicken, and vegetables take center stage in the steaming spotlight. Typically seasoned minimally, they grace the table with a side of dipping sauce or a savory topping. However, the world of steamed dishes extends beyond the usual suspects. Learning Japanese cooking adds depth to the appreciation of these culinary intricacies.

3.1. Okowa (御強), Sekihan (赤飯)

These steamed rice wonders, crafted from glutinous rice (mochigome), present a distinct chewy and sweet profile compared to plain white rice. Reserved for festive occasions, Okowa combines glutinous rice with meat, fish, or vegetables, while Sekihan, a variation, features azuki beans.

3.2. Chawanmushi (茶碗蒸し)

Chawanmushi defies the high-heat, quick-cooking norm. This Japanese steamed egg custard requires gentle heat, as a higher temperature would birth tiny bubble holes, jeopardizing the delicate texture and flavor. A treasure trove of enriched egg goodness, Chawanmushi unveils chicken, shrimp, assorted seafood, and vegetables as you delve into its silky cups. Served either piping hot or chilled, it graces the tables of both high-end restaurants and homes, adding a touch of culinary elegance.

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4. Ageru (揚げる) – Deep Frying

Achieving crisp perfection in Japanese cooking requires precise control of deep frying, known as Ageru (揚げる)

The art of deep frying, though not native to Japan, found its way into Japanese cuisine through European and Chinese influences during the Muromachi era (1336-1573). Tempura (天婦羅), a classic deep-fried delight, traces its origins to Portuguese introductions.

When delving into Japanese cooking basics, it's crucial to understand the nuanced craft of deep frying. While deep frying may appear straightforward, it's a nuanced craft demanding precise control over oil quantity, temperature, and batter consistency. Specialty restaurants offer the pinnacle of deep-fried experiences, but Japanese home cooks, even with limited kitchen space, wholeheartedly embrace this skill.

For those eager to recreate the crispy magic at home, here are some tips. Types of Deep-Fried Foods:

4.1. Su-age (素揚げ)

Literally translating to "naked frying," su-age involves deep-frying foods without a coating of flour or batter. Ideal candidates for this technique are those that maintain their shape and color, such as small freshwater fish, green beans, and robust vegetables like kabocha, lotus root, daikon, and taro. Small fish, shrimp, and chicken wing tips also shine with su-age.

4.2. Kara-age (唐揚げ・空揚げ)

Known as "Chinese frying" or "empty frying," kara-age entails dusting foods in wheat or rice flour, kuzu starch, cornstarch, or potato starch flour before deep frying. Options abound, including chicken, tofu, flatfish (カレイ), and various vegetables. Tatsuta-age (竜田揚げ) is a close cousin, with proteins marinated, coated in potato starch, and then deep-fried.

4.3. Koromo-age (衣揚げ)

Literally translating to "robe frying," koromo-age involves battering and deep-frying. A successful koromo-age boasts an airy, light, and crispy texture achieved through a loosely mixed, lumpy batter. The pinnacle of batter-fried glory is Tempura (天麩羅), renowned for its crisp exterior and tender interior. While often savored at specialty restaurants and casual soba and udon shops, tempura can be crafted at home.

4.4. Katsu (カツ), Furai (フライ)

Katsu involves meat coated in panko (Japanese breadcrumbs) and deep-fried. The well-known Tonkatsu (トンカツ), featuring fried pork cutlets, is just one variation. Beyond pork, Katsu encompasses iterations with chicken, beef, ham, ground meat, seafood, and vegetables, the latter being termed furai (フライ).

Congratulations on completing our A to Z Basic Japanese Cooking Techniques guide! Armed with these knowledges, you're now equipped to create dishes that capture the essence of Japan. Whether you're a novice or a kitchen enthusiast, embrace the culinary traditions and savor the delightful journey of Japanese cooking. Follow Kiichin for continuous updates on the world of Japanese cuisine!