The beauty of Japanese cuisine is in its wide variety of ingredients and cooking methods. The various ways of preparing the many different categories of ingredients combine to create healthy, nutritionally well-balanced meals. Here is an introduction to some of the principal categories of Japanese cuisine. Once the characteristics of each category are understood, Japanese cooking can be more fun and healthier.



Quick and easy sautéed dishes prepared in one frying pan

Itamemono are dishes prepared by sautéing vegetables, seafood or meat, usually in a little oil, while stirring and then seasoning.

Itamemono is a method of cooking ingredients over a high heat in a short time, so there is less loss of vitamins. Ingredients are not overcooked or mushy, which may prevent the ingredients from absorbing flavors well. Therefore, to set the flavors, it is important to add a liquid seasoning at the end or thicken with katakuriko (potato starch) diluted in water.

related recipes

Beef and Asparagus Sauté

144kcal / per person

All-in-one dish of beef and vegetables. Just sauté the ingredients.

Sautéed Vegetables

57kcal / per person

This is a must dish at home and at restaurants. Use vegetables kicking around your refrigerator.

Miso Sautéed Eggplant and Peppers

82kcal / per person

In this summertime dish, eggplant and green bell peppers, both summer vegetables, are used in abundance with nutty sesame seeds. Eggplant mainly consists of water and helps cool your body down. It is recommended when you suffer from the summer heat.

Sautéed Spinach and Egg

59kcal / per person

All you need to do is sauté spinach, egg and bacon.

Chicken and Colorful Bell Pepper Curry-flavored Sauté

98kcal / per person

A well-balanced dish with low-fat and low-calorie chicken sasami paired with summer vegetables.

Caramelized Onion

31kcal / per person

A simple dish using only onions. It makes a perfect side dish.

Sour Stir-fried Beef

130kcal / per person

A refreshing dish with beef, celery and grapefruit.