With Tanabata just around the corner¬†on 7th July, Japanese towns everywhere are about to burst into life to celebrate.¬†Here at Japan Centre we wish we could be in Japan, strolling around the local Tanabata Festival in our light and airy yutaka, writing wishes on tanzaku and sampling some sumptuous festival food that the Japanese do oh so well. But, alas, we are stuck here! So we’re going to do the next best thing and cook up some of our own wonderful Japanese yatai stall-inspired festival street food.

trinity

In every popular cuisine, there are three essential ingredients that make up the holy trinity, the cornerstone of flavours that give that classic, instantly recognisable taste. In Japanese food these three main ingredients are soy sauce, dashi & mirin.
By combining these three sauces together, you can season many Japanese dishes with that quintessential Japanese flavour. So whether you are making chicken teriyaki, hot-pots, Japanese style omelettes or even noodle soup, learning how to use these ingredients together is the first step to creating delicious Japanese food. Read on for Japan Centre‘s guide to the holy trinity of Japanese cooking.

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HIYAYAKKO

Hiyayakko is a traditional Japanese dish that is often served during the warm months in spring and summer. This recipe is not only very easy to make, but also a great way to eat a delicious, healthy dish at any time.

There are many different types of tofu available and some are of course better than others for making Hiyayakko. To get the best tofu, you will need to find something fresh and of high quality. Find our recommendations below.