Sushi Anyone? How To Cook Authentic Japanese Food At Home

"The virtue of perfection is that it's always just beyond a man's reach. This is good. If perfection were attainable, then it would have no value — there would be no reason to pursue it". - Miyamoto Musashi, The Book of Five Rings

Known as “Kaizen”, the concept of life-long commitment to attaining the unattainable standard of perfection has become one of the defining characteristics of the Japanese psyche. Whether in the product development labs of automobile or electronics manufacturers, the serenely spiritual surrounds of the tea ceremony room or the solitary salaryman relentlessly shadow-practising his golf swing on the train platform, the drive to constantly improve and evolve is universally evident in every corner of Japanese society.

Nowhere is this more evident than in the world of Japanese food. The almost preternatural attention to detail, beauty and simplicity have made it one of the most popular cuisines in the world. In Australia, Sushi has equalled or perhaps surpassed McDonald's in popularity¹ as a fast food.

Japanese food is as close as we can come to edible art. Tokyo has more Michelin-starred chefs than in Paris, and many spend their entire careers working to perfect a single dish². Such masters, known as “Shokunin”, are revered in the Land of the Rising Sun³.

Ironically, the impossibly high culinary standards that Japan sets for itself make it incredibly intimidating for the average home chef. How can we be expected to replicate what a 96-year-old Unagi chef has spent seven decades perfecting?

In this piece, we will help you unlock the basics of creating superb Japanese dishes at home. We’ll break it down into key elements and help you understand the flavours and techniques that make Japanese cuisine so prized worldwide.

さ、やりましょう！　Let’s do this!

The “Big Four” Key Japanese Ingredients

The good news for Aussie home cooks with a hankering to create Japanese delicacies in their kitchens is that with a relatively manageable number of ingredients, you can be well on your way to replicating virtually any dish in the lexicon. Let’s see what you need to infuse your food with authentic Japanese flavour. We’ll start our journey with the “Big Four” indispensable items that truly define Japanese cuisine:

a) Shoyu - Japanese Soy Sauce

Shoyu is one of the cornerstones of all Japanese food and is the primary source of salty flavour, which is crucial to bringing out the depth in all cooking. Japanese soy sauces are subtly lighter and less pungent than Chinese or Korean versions. While the latter will do the trick, opt for Yamasa or Kikkoman brands (readily available in most, if not all, supermarkets and Asian groceries) for the most faithful flavour.

b) Rice Vinegar

This is the signature ingredient that gives sushi rice its distinctive tang. The fact that it is also known as “Sushi-Su” (sushi vinegar) in Japan tells you how closely it is associated with that most famous of Japanese delicacies. However, rice vinegar’s use is by no means limited to sushi. It is the most important acid in Japanese food and is common in many sauces, dressings, pickles and marinades.

c) Mirin

A sweet rice wine similar to sake, but used exclusively for cooking. Think of it the same way we use cooking sherry in Western cuisine, or Shaoxing wine in Chinese cooking. Mirin’s subtly sweet tones perfectly balance out salty, savoury flavours of shoyu and miso.

d) Miso

Used extensively in fusion cooking, the famous paste made from fermented soy beans is one of the major sources of umami in Japanese cuisine. Most famously utilised as the base for the ubiquitous Miso Shiru (soup) that accompanies most Japanese meals (even breakfast!), it is an indispensable part of a vast variety of Japanese soups, sauces, stews, glazes and other core elements.

Other Essential Japanese Ingredients

While the above are the most fundamental, several other ingredients are similarly crucial to achieving true Japanese flavour:

a) Dashi

The classic broth is used much like stock in the West. It’s so essential to virtually every Japanese dish that it’s hard to see why it’s not included in the Big Four. Authentic dashi is made from a thick sea kelp called Kombu and Katsuobushi. The latter is skipjack tuna that has been simmered, smoked and fermented, then shaved off into thin flakes. Dashi is also crammed with oodles of umami, and its distinctive flavour serves as the base for soups, noodles, stews, sauces and simmered dishes.

b) Sake

Although similar, sake has lower sugar and higher alcohol content than mirin. It can add a fruitier, tangier aroma that stands out, rather than balancing or complementing other flavours. Sake is also a terrific source of umami and can be used to tenderise meat, or offset fishy odours in a heavily seafood-based food culture.

c) Rice

The fact that “rice” and “meal” are the same word in the Japanese language tells you everything you need to know about the centrality of this humble grain. However, a word of warning: for authentic Japanese rice, only the short-grain, stickier version of rice (often marketed as “medium grain” in Australia to differentiate it from the shorter arborio variety used in Italian risottos) will do. Longer, fluffier grain versions such as Basmati or Jasmine that separate rather than cling are never an acceptable substitute. Serving long-grain rice to a Japanese person would elicit a degree of shock and offence equivalent to if you’d told them you’d sold your own grandmother on eBay.

d) Nori & Kombu

Sea vegetables are another critical source of umami. We are all familiar with nori, as it is the easily identified sea-green sheet wrapped around your favourite sushi roll. We’ve already met kombu in its guise as a central ingredient in dashi. However, it is often used on its own to impart a subtle sea aroma to simmer sauces or broths. You can use other sea vegetables such as wakame, hijiki and arame similarly, or frequently star as ingredients in their own right in soups, salads, side dishes and garnishes.

e) Wasabi & Shouga (pickled ginger)

You’ll know them from their day job as accompaniments to sushi. However, these powerfully flavoured ingredients are also featured extensively in sauces, dressings, marinades, and glazes.

f) Tofu

About 73% of Japan's terrain is mountainous. For this reason, animal agriculture has never been a central part of the food chain in the archipelago. While fish has always been an important source of protein, tofu has always been a cheaper, more accessible option.

Now that we have the essential elements in line, let’s learn how to use them.

Basic Japanese Cooking Techniques

1. Nimono Simmering

Staple dishes such as Nabemono (Japanese hotpot), Oden, Nikujaga and others all fall under this category. Ingredients are typically simmered in seasoned broth containing any combination of dashi, shoyu, mirin/sake and sugar. Nimono are often prepared in a traditional clay pot, but you can use a large wok or stockpot if necessary.

2. Yakimono - Grilling

Everyone loves a good barbie, but Japanese grilling is a totally different experience. True to the Wabi-Sabi and Sonkei ethos, you’ll commonly find fresh ingredients grilled with minimal seasoning, marinating or basting. This allows the essential flavours of the meats, fish or vegetables to truly shine. Most of us don’t have a Hibachi handy at home. So, you can use a top-quality contact grill or home teppanyaki grill to recreate the authentic experience.

3. Agemono - Deep Frying

What would a visit to a Japanese restaurant be without Tempura? While Japanese cuisine has a well-deserved reputation for being healthy and low in fat, deep-fried foods have a solid niche. Japanese dishes tend to use lighter, non-saturated oils, so while your Prawn Tempura or Chicken Karaage are not exactly healthy foods, they are less likely to clog your arteries than their Western counterparts.

4. Tsukemono - Pickling

Few Japanese meals do not boast an accompaniment of brightly coloured, flavourful pickles to add colour, texture and punch to the spread. Many Japanese pickles are quick and easy to make and can lend a traditional air to your meal.

5. Namamono - Raw

Centuries before the Raw Diet was a thing, the Japanese were feasting on Sushi, Sashimi, and Sunomono (raw ingredients marinated in vinegar). There is no greater example of simplicity and respect for ingredients than a delicately cut sliver of raw fish gently seasoned with a dash of sashimi sauce.

Some Basic Japanese Recipes

Now that you're an expert in the theory, it’s time to put it into practice. We’ve chosen a couple of signature dishes that perfectly illustrate the simplicity and elegance of Japanese culinary arts.

Chicken/Tofu Teriyaki

Ingredients:

• 1 cup shoyu
• 1 cup mirin
• 1 cup brown sugar
• 500g chicken breast fillets. Substitute Tofu for a vegan option.

Method:

• Cut the chicken (or tofu) into strips and sear until evenly browned.
• Combine the remaining ingredients in a skillet on medium heat until the sugar is completely dissolved and the sauce thickens.
• When the sauce reaches the desired consistency, transfer the chicken or tofu into the sauce and cook until well-coated. Cook the tofu a little bit longer to allow it more time to absorb the flavour.
• Serve on a bed of freshly cooked Japanese rice.

Pro Tip: For a slightly more complex teriyaki sauce, add a teaspoon each of grated ginger and garlic. Don’t overdo it, though! Remember, simplicity is the key!

Soba Noodle Salad

Ingredients:

• 1 packet of soba noodles
• 1/2 cup shoyu
• 1/2 cup rice vinegar
• 1 tablespoon toasted sesame oil
• 2 spring onions, thinly sliced
• 1 small cucumber, thinly sliced or shredded with a mandolin
• Shredded nori

Method:

• Cook the noodles as per the package instructions.
• When done, immediately rinse in cold water to stop the cooking process.
• Combine the shoyu, rice vinegar and sesame oil well. Add to the noodles and mix well.
• Garnish with spring onions, cucumber and nori and serve!

Pro Tip: Add steamed edamame for added protein and a satisfying texture.

Yaki Onigiri

Ingredients:

• 2 Cups of rice
• 2 tablespoons shoyo
• 2 tablespoons mirin
• 1 tablespoon of miso paste
• Light vegetable oil spray

Method:

• Cook the rice.
• Combine the shoyu, mirin, and miso, then mix well until it is smooth and there are no lumps.
• Shape the rice into round or triangular patties.
• Spray a contact grill or teppanyaki grill. Use the grill plate for best results. A standard frying or grill pan will do the job if you don't have these appliances.
• Place rice balls on the grill and grill on both sides until the rice becomes slightly yellow and crispy.
• Baste with the wet mixture and grill on each side for another minute or so. Be careful not to overdo it, as the glaze burns easily.

What Are The Basic Principles of Japanese Cooking?

As beautiful and rich as it is, Japanese culture can often be inaccessible to outsiders. Even people who have spent years living in Japan will invariably report that there is an undefinable, elusive element to the Japanese mindset that keeps it permanently out of reach. When it comes to food, though, we can at least identify the primary elements that make Japanese cuisine so distinctive.

1. Seasonality (旬 - Shun)

Despite being one of the most technologically advanced nations in the world, the Japanese remain closely attuned to the ebb and flow of the seasons. This is particularly the case when it comes to seasonal produce. You can almost sense the excitement in the air when persimmons start to ripen in October, or the smell of roasting chestnuts begins punctuating the frigid air in December/January. In Japanese kitchens, this devotion to seasonal foods is an obsession that ensures that only the freshest ingredients make it to the table when they are at their peak season.

2. Balance (和 - Wa)

“Wa”, meaning “balance” or “harmony”, is a defining concept in Japanese culture and mindset. It is so central to everything Japanese that it is a euphemism for the country itself. Indeed, the word for Japanese food is “Washoku” (和食), which illustrates just how inseparable this idea of balance and harmony is to Japanese cooking. In practice, this means a total dedication to combining flavours, textures and colours that complement and balance each other to achieve a result that is more than the sum of its parts.

3. Umami (旨味)

Any foodie worth their salt would recognise Umami as the mysterious “fifth flavour” (joining sweet, sour, salty and bitter) identified in Japan and added to the global gastronomic lexicon. You may wonder what a flavour is doing in a list of key concepts? The answer is that Umami is so fundamental to Japanese cuisine that it must be considered as such. The Japanese characters above ideographically mean “Essence” and “delicious”. While foods used in other regional cuisines also have umami (yes, it’s official, even our own Vegemite is bursting with umami!4), nowhere else is it considered the very essence of the cuisine. Put simply, without umami, Japanese food loses its soul.

4. Simplicity (侘び寂び - Wabi-Sabi)

Japan is the home of the minimalist aesthetic for good reason. The famous Zen rock gardens at Kyoto’s Ryouanji Temple are the iconic representation of this ideal. While the concept of Wabi-Sabi is so much deeper than just “simplicity”, in the culinary sphere it translates to eschewing over-complication and discovering the simple perfection in combining and celebrating the flavours and textures of the minimum number of ingredients and seeking perfection in them. Typically, even the most complex Japanese flavours are achieved with an almost comically small number of ingredients. The secret is choosing the finest quality, seasonal items and optimally combining them. Case in point: our abovementioned 96-year-old unagi chef, Kanejiro Kanemoto has spent a lifetime perfecting a sauce that has maybe 4-5 ingredients, yet he continues to perfect his craft relentlessly³.

5. Respect (尊敬 - Sonkei)

While an indivisible element of Wabi-Sabi, Sonkei is a unique, discrete concept of intense respect for each ingredient. This almost religious reverence drives the Japanese chef to seek to highlight the natural flavours, shapes and textures of each ingredient, rather than mask them with complex combinations of strong tastes.

Conclusion: It’s Not As Hard As You Thought

See what we mean? Each recipe uses only a handful of ingredients, has a straightforward method and takes. Armed with this knowledge, you’re now ready to master the art of Japanese cooking. Remember: Keep it simple, balanced, respect your ingredients, and you’ll make Miyamoto Musashi proud.

いただきます- Itadakimasu - Dig In!

Note:
1. Australian Food News, 19th January, 2015 Australia: land of the rising sushi
2. ABC News, 22nd April 2025 Tasting Tokyo: Inside the kitchens of the world's foodie capital
3. Ibid In Tokyo, one word helps explain why the food is so good: shokunin
4. Ibid, 25th April, 2025 Is Vegemite packed with umami?