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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":477,"pronunciation":501,"substitutions":502,"slug":515,"title":516,"shortTitle":516,"nativeName":517,"romanized":518,"countrySlug":519,"baseServings":431,"prepMinutes":450,"cookMinutes":455,"difficulty":520,"course":521,"diet":524,"mainIngredients":529,"images":530,"keywords":540,"publishedAt":547,"updatedAt":547,"authorSlug":548,"summary":549,"localeSlug":515,"alternates":550},[394,397,400,403,406],{"answer":395,"question":396},"Miso is a fermented paste whose appeal is partly aromatic, and those aromas are volatile — a hard boil drives them off and leaves the soup tasting flat and merely salty. The standard Japanese practice is to dissolve miso into hot dashi at the end and bring the soup only to the edge of a simmer before serving.","Why should miso never be boiled?",{"answer":398,"question":399},"Classic dashi is a quick infusion of two ingredients: kombu (dried kelp), steeped in water and removed before boiling, and katsuobushi (shavings of dried, smoked bonito\u002Fskipjack), steeped briefly off the heat and strained. It takes about ten minutes and provides the umami backbone of miso soup and much of Japanese cooking.","What is dashi made of?",{"answer":401,"question":402},"Awase (blended) miso is the most versatile starting point, balancing the sweetness of white (shiro) miso against the depth and saltiness of red (aka). White gives a gentler, sweeter breakfast-style soup; red gives a stronger, saltier one. Whichever you use, taste as you dissolve it — saltiness varies widely between brands.","Which miso should I use for miso soup — white, red or awase?",{"answer":404,"question":405},"Not usually as served: classic dashi contains katsuobushi, which is dried fish, so standard miso soup is pescatarian rather than vegetarian. A fully vegan version is traditional too — steep kombu with dried shiitake mushrooms instead of using bonito. Miso paste and tofu themselves are plant-based.","Is miso soup vegan or vegetarian?",{"answer":407,"question":408},"You can — dashi granules are common in busy Japanese kitchens — but they carry MSG-forward saltiness and none of the fresh smokiness of real katsuobushi. Since scratch dashi takes about ten minutes and two ingredients, it is one of the highest-return upgrades in cooking. Try both once and the difference decides for itself.","Can I use instant dashi powder for miso soup?",[410,411,412,413,414,415],"Pull the kombu out just before the water boils — boiled kombu releases sliminess and bitterness that no later step can remove.","Wipe the kombu with a dry cloth if dusty, but leave the white powdery bloom alone; that is natural glutamate, the flavor you are after.","Steep the katsuobushi briefly and strain without pressing the flakes — squeezing them muddies the dashi and adds a fishy edge.","Dissolve the miso in a ladleful of broth (or through a small strainer) before it joins the pot, so the soup stays smooth with no stray lumps.","Never boil after the miso goes in — bring the soup just to the edge of a simmer and serve. Boiling kills the aroma and flattens the flavor.","Taste your miso first: white miso is sweeter and needs more, red is saltier and needs less. Adjust by the spoonful, not the recipe.","🥣","Miso soup is the daily soup of Japan: a light, savory broth of dashi with miso whisked in, holding a few quiet ingredients — here, silken tofu, wakame seaweed and scallions. Made properly it tastes clean and deeply savory at once, the smokiness of katsuobushi under the fermented saltiness of miso, and it bears almost no resemblance to the flat instant versions. The whole thing takes about fifteen minutes, because real dashi is a ten-minute infusion, not a long-simmered stock. Two techniques carry the dish: draw the dashi gently so it stays clear and sweet, and add the miso off the boil so its aroma survives to the bowl.","In the traditional Japanese meal pattern — ichijū issai or ichijū sansai, \"one soup, one (or three) sides\" with rice — the soup is very often miso soup, at breakfast as readily as dinner. It is less a recipe than a daily practice: the base stays constant while the contents rotate with the season and the fridge — tofu and wakame, daikon, potato and onion, clams, mushrooms, greens. Households develop signatures, starting with which miso they keep: sweeter white (shiro) miso, punchier red (aka), or the blended awase that splits the difference, with real regional leanings across Japan.\n\nUnderneath every good bowl is dashi, the stock that carries Japanese cooking. The classic version pairs kombu — dried kelp, rich in the glutamates that read as umami — with katsuobushi, shavings of dried, smoked, cured skipjack tuna. Unlike Western stocks, dashi is about extraction without violence: the kombu steeps and comes out before the boil (boiled kombu turns the stock slimy and bitter), the katsuobushi steeps for barely a minute or two off the heat, and the result is a pale amber liquid of startling depth. It is the reason a soup this simple can taste this complete. Umami itself was named by the Japanese chemist Kikunae Ikeda in 1908, working from kombu dashi.\n\nThe last piece of craft is the miso. It is a living fermented paste, and its high aromatic notes are fragile; Japanese cooks dissolve it through a strainer or in a ladle at the end and never let the soup return to a full boil afterward. Boiled miso soup tastes duller and flatter — the difference is obvious in a side-by-side. Respect those two rules and the humblest soup in the repertoire becomes one of the best things you can make in fifteen minutes.","Best the day it is made — the aroma fades with reheating. The strained dashi, though, keeps 3 days refrigerated and freezes well for a month, so make extra stock and finish each pot of soup fresh: reheat dashi, add fillings, dissolve miso off the boil. Avoid freezing the finished soup; tofu turns spongy.",[421,422,423,424],"Real ichiban dashi from kombu and katsuobushi in about ten minutes — no instant granules.","The miso goes in off the boil, so its aroma reaches the bowl instead of steaming away.","Silken tofu and wakame prepared so they stay intact and tender, not shredded by stirring.","A base method you can re-fill endlessly with seasonal vegetables, clams or mushrooms.",[426,427,428,429],"Medium saucepan","Fine strainer or sieve","Ladle","Small bowl for dissolving the miso",{"fat":431,"carbs":432,"sodium":433,"protein":434,"calories":435,"estimated":8},4,6,850,8,90,[437],"Steamed rice and a simple side — grilled fish or tamagoyaki — for a classic Japanese set meal.",[439,442,445],{"name":440,"description":441},"Breakfast style with onion and potato","Simmer thin-sliced onion and potato in the dashi until tender before the miso goes in — a sweet, hearty everyday version.",{"name":443,"description":444},"Asari (clam) miso soup","Small clams opened directly in the dashi add briny depth; use a lighter hand with the miso since clams bring their own salt.",{"name":446,"description":447},"Red miso with mushrooms","Aka miso with sliced fresh shiitake or enoki — deeper, saltier and more autumnal than the everyday awase bowl.",[449,454,457,461,466,470,473],{"qty":450,"name":451,"unit":452,"group":453},10,"kombu (dried kelp), one postcard-size piece","g","For the dashi",{"qty":455,"name":456,"unit":452,"group":453},15,"katsuobushi (bonito flakes), about 3 loose cups",{"qty":458,"name":459,"unit":460,"group":453},1,"cold water","l",{"qty":431,"ref":462,"name":463,"unit":464,"group":465},"miso","miso paste (awase, or to your taste)","tbsp","For the soup",{"qty":467,"ref":468,"name":469,"unit":452,"group":465},300,"tofu","silken tofu, in 1.5 cm cubes",{"qty":471,"name":472,"unit":464,"group":465},2,"dried wakame seaweed",{"qty":471,"ref":474,"name":475,"unit":476,"group":465},"scallions","scallions, thinly sliced","piece",[478,483,487,490,494,498],{"tip":479,"text":480,"title":481,"timerSeconds":482},"For deeper flavor, start the kombu soaking in the cold water 30 minutes (or up to overnight) before turning on the heat.","Put the kombu in the cold water in a saucepan and bring it up over medium-low heat, uncovered. Just as small bubbles line the pan and the water is about to boil — 8–10 minutes — lift the kombu out. The water should be faintly amber and smell of the sea.","Steep the kombu",540,{"text":484,"title":485,"timerSeconds":486},"Bring the kombu water just to a boil, then turn off the heat and scatter in the katsuobushi. Let the flakes steep undisturbed until they sink and the liquid turns pale gold — about 2 minutes.","Add the katsuobushi",120,{"text":488,"title":489},"Pour the dashi through a fine strainer into a bowl, letting it drain on its own without pressing the flakes — pressing turns the stock cloudy and fishy. You should have clear, fragrant amber dashi; return it to the rinsed pan.","Strain the dashi",{"text":491,"title":492,"timerSeconds":493},"Bring the dashi to a bare simmer and add the wakame and tofu cubes. Heat gently, without stirring hard, until the wakame unfurls into tender green ribbons and the tofu is heated through, 2–3 minutes.","Rehydrate the wakame and warm the tofu",180,{"tip":495,"text":496,"title":497},"Miso brands vary a lot in salt; season by taste, not by measurement.","Turn the heat to low. Put the {qty:miso} of miso in a ladle or small strainer, lower it into the broth, and work it through with chopsticks or a spoon until fully dissolved and the soup turns cloudy and even. Taste — add miso by the half-spoon if it needs more depth.","Dissolve the miso",{"text":499,"title":500},"Bring the soup just to the point where the surface trembles and wisps of steam rise — never to a boil. Ladle into bowls, top with scallions, and serve immediately while the aroma is at its peak.","Heat to the edge and serve","mee-so-SHEE-roo",[503,507,511],{"note":504,"swap":505,"original":506},"The standard vegan dashi — earthier and less smoky, but genuinely traditional in Buddhist temple cooking.","Kombu-shiitake dashi (add 2 dried shiitake to the kombu steep)","Katsuobushi (bonito flakes)",{"note":508,"swap":509,"original":510},"A common household filling when there is no seaweed in the cupboard. Different character, same comfort.","A handful of spinach leaves, wilted in at the end","Wakame",{"note":512,"swap":513,"original":514},"Sturdier and more forgiving to stir, at the cost of the custardy texture silken tofu gives the soup.","Firm tofu in small dice","Silken tofu","miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru","japan","easy",[522,523],"soup","side",[525,526,527,528],"pescatarian","dairy-free","gluten-free","nut-free",[462,468,474],[531,534,536,538],{"alt":532,"src":533},"A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions","\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg",{"alt":532,"src":535},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-16x9.jpg",{"alt":532,"src":537},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-4x3.jpg",{"alt":532,"src":539},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-1x1.jpg",[541,542,543,544,468,545,546],"miso soup","dashi","kombu","katsuobushi","japanese breakfast","umami","2026-08-18","dishroute-kitchen","Japanese miso soup built on real kombu and katsuobushi dashi — a ten-minute stock, silken tofu, wakame and scallions, with the one rule that matters: never boil the miso.",{"en":551},"\u002Frecipe\u002Fmiso-soup",{"items":553,"total":450,"page":458,"limit":822,"hasMore":823},[554,589,616,649,677,687,716,745,774,797],{"slug":555,"title":556,"shortTitle":557,"nativeName":558,"romanized":559,"countrySlug":519,"region":560,"baseServings":431,"prepMinutes":455,"cookMinutes":561,"restMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":567,"images":570,"keywords":580,"publishedAt":588,"updatedAt":588,"authorSlug":548},"agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","Agedashi Dofu","揚げ出し豆腐","Agedashi dōfu","Kanto",20,30,"medium",[565,523],"appetizer",[525,526],[468,543,568,569],"soy-sauce","bonito-flakes",[571,574,576,578],{"alt":572,"src":573},"Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions","\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-1x1.jpg",[581,582,583,584,585,586,587],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon","2026-08-19",{"slug":590,"title":591,"shortTitle":592,"nativeName":593,"romanized":594,"countrySlug":519,"baseServings":431,"prepMinutes":450,"cookMinutes":561,"difficulty":520,"course":595,"diet":597,"mainIngredients":598,"images":601,"keywords":611,"publishedAt":547,"updatedAt":547,"authorSlug":548},"chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","Chicken Teriyaki","照り焼きチキン","Teriyaki chikin",[596],"main",[526,528],[599,568,600],"chicken","mirin",[602,605,607,609],{"alt":603,"src":604},"Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds","\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-1x1.jpg",[612,599,519,613,600,614,615],"teriyaki","glaze","weeknight","one pan",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"romanized":619,"countrySlug":519,"region":621,"baseServings":431,"prepMinutes":561,"cookMinutes":622,"restMinutes":562,"difficulty":520,"course":623,"diet":626,"mainIngredients":628,"images":632,"keywords":642,"publishedAt":588,"updatedAt":588,"authorSlug":548},"dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","Dorayaki","どら焼き","Tokyo",25,[624,625],"dessert","snack",[627,526,528],"vegetarian",[629,630,631,600],"eggs","flour","honey",[633,636,638,640],{"alt":634,"src":635},"Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste","\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-1x1.jpg",[617,643,644,645,646,647,648],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"romanized":654,"countrySlug":519,"region":621,"baseServings":431,"prepMinutes":450,"cookMinutes":455,"difficulty":520,"course":655,"diet":656,"mainIngredients":657,"images":661,"keywords":671,"publishedAt":588,"updatedAt":588,"authorSlug":548},"gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","Gyudon","牛丼","Gyūdon",[596],[526],[658,659,660,568],"beef-chuck","onion","rice",[662,665,667,669],{"alt":663,"src":664},"Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger","\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-1x1.jpg",[650,672,673,674,675,676,542],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner",{"slug":515,"title":516,"shortTitle":516,"nativeName":517,"romanized":518,"countrySlug":519,"baseServings":431,"prepMinutes":450,"cookMinutes":455,"difficulty":520,"course":678,"diet":679,"mainIngredients":680,"images":681,"keywords":686,"publishedAt":547,"updatedAt":547,"authorSlug":548},[522,523],[525,526,527,528],[462,468,474],[682,683,684,685],{"alt":532,"src":533},{"alt":532,"src":535},{"alt":532,"src":537},{"alt":532,"src":539},[541,542,543,544,468,545,546],{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"romanized":690,"countrySlug":519,"region":692,"baseServings":431,"prepMinutes":622,"cookMinutes":562,"difficulty":563,"course":693,"diet":695,"mainIngredients":696,"images":699,"keywords":709,"publishedAt":588,"updatedAt":588,"authorSlug":548},"okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","Okonomiyaki","お好み焼き","Kansai (Osaka)",[694,596],"street-food",[526],[697,630,629,698],"cabbage","pork-belly",[700,703,705,707],{"alt":701,"src":702},"Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes","\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-1x1.jpg",[688,710,711,712,713,714,715],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"romanized":719,"countrySlug":519,"region":721,"baseServings":431,"prepMinutes":561,"cookMinutes":561,"restMinutes":450,"difficulty":520,"course":722,"diet":724,"mainIngredients":725,"images":729,"keywords":739,"publishedAt":588,"updatedAt":588,"authorSlug":548},"onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","Onigiri","おにぎり","Nationwide",[625,723],"breakfast",[525,526],[726,727,728,569],"short-grain-rice","nori","salmon",[730,733,735,737],{"alt":731,"src":732},"Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling","\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-1x1.jpg",[717,740,741,727,742,743,744],"omusubi","japanese rice balls","bento","umeboshi","shiozake",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"romanized":750,"countrySlug":519,"region":751,"baseServings":431,"prepMinutes":562,"cookMinutes":486,"restMinutes":752,"difficulty":563,"course":753,"diet":754,"mainIngredients":755,"images":757,"keywords":767,"publishedAt":547,"updatedAt":547,"authorSlug":548},"shoyu-ramen","Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","Shoyu Ramen","醤油ラーメン","Shōyu rāmen","Kanto (Tokyo)",240,[596,522],[],[599,756,568,629],"ramen-noodles",[758,761,763,765],{"alt":759,"src":760},"Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, marinated egg and scallions","\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-1x1.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-4x3.jpg",[768,769,770,771,772,773],"ramen","noodle soup","tokyo","soy sauce","japanese comfort food","broth",{"slug":775,"title":776,"shortTitle":777,"nativeName":778,"romanized":777,"countrySlug":519,"region":560,"baseServings":431,"prepMinutes":450,"cookMinutes":455,"restMinutes":779,"difficulty":563,"course":780,"diet":781,"mainIngredients":782,"images":783,"keywords":793,"publishedAt":588,"updatedAt":588,"authorSlug":548},"tamagoyaki","Tamagoyaki (Japanese Rolled Layered Omelette)","Tamagoyaki","卵焼き",5,[723,523,565],[525,526],[629,600,568,543],[784,787,789,791],{"alt":785,"src":786},"Sliced rolled Japanese omelette showing pale yellow layers in a spiral, served with grated daikon","\u002Fimages\u002Frecipes\u002Ftamagoyaki\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Ftamagoyaki\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Ftamagoyaki\u002Fhero-4x3.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Ftamagoyaki\u002Fhero-1x1.jpg",[775,794,795,742,796,545,629],"japanese omelette","rolled egg","dashimaki",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"romanized":800,"countrySlug":519,"region":621,"baseServings":431,"prepMinutes":622,"cookMinutes":561,"restMinutes":779,"difficulty":563,"course":802,"diet":803,"mainIngredients":804,"images":805,"keywords":815,"publishedAt":588,"updatedAt":588,"authorSlug":548},"tonkatsu","Tonkatsu (Japanese Panko Pork Cutlet)","Tonkatsu","とんかつ",[596],[526],[697,629,630],[806,809,811,813],{"alt":807,"src":808},"Sliced panko-crusted pork cutlet fanned beside a pile of finely shredded raw cabbage and dark katsu 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