Japanese mayonnaise (Kewpie-style)

"Okonomi" in Japanese means "what you love", "yaki" - "everything that is fried on the fire". The name itself reflects the Japanese people's ardent love for cabbage pancakes okonomiyaki. The recipe is based on the pizza principle: everything that is currently in the refrigerator can become part of the pancakes. There are two traditional cooking options. The first is when a pancake made of thin tempura dough is baked separately, and then everything else is dumped on it (this is the Hiroshima and Tokyo style). The second is when chopped cabbage can be mixed into the dough, and the pancake turns out thick, like a pancake - this style is practiced in Osaka. But no matter how the relationship between the dough and cabbage develops, okonomiyaki is always decorated with curls of mayonnaise and a wiggling tuna shaving on top . Recipe from the tatinomi bar "Teburashika.

Onigiri are Japanese portioned rice balls with a filling inside. This is an ideal snack in every sense. Firstly, it is filling: each portion contains a decent amount of rice, and therefore carbohydrates. Secondly, it is portioned and convenient: onigiri are taken with you on the road, to work, given to children at school. They are convenient to eat on the go with your hands. Thirdly, it takes a few minutes to prepare and does not require any special culinary skills, even easier than rolls, no bamboo mats. They are extremely popular in Japan : there are even specialized stores that sell only onigiri. There are no mandatory ingredients other than rice. Chicken, meat, fish, vegetables can be inside. Both something specially prepared and left over from cooking other dishes, for example, leftovers from an omelet, salads, meat trimmings, etc. are an ideal representative of the utilizotto genre, so beloved by our editorial team.

Recipe from the chef of the White Rabbit restaurant Vladimir Mukhin.

Karaage chicken is one of the most beloved dishes of Japanese cuisine, emerging in the post-war recovery era. This recipe incorporates the traditions of tempura and Chinese fried meat. Juicy chicken thigh pieces are marinated in an umami drink made from sake, soy sauce, and aromatic spices, then coated in a mixture of flour and starch to create a tender, crispy crust. Karaage is served with lemon and a spicy sauce that complements the flavor profile with notes of ginger, garlic, and oyster sauce. This dish is a true delight for lovers of juicy meat with a crunchy crust, perfect for cozy family dinners as well as friendly gatherings. Karaage chicken is more than just a snack; it is a gastronomic symbol of comfort and warmth in Japanese cuisine.

Okonomiyaki is a large cabbage pancake that the Japanese often make at home. This dish is sometimes called Japanese pizza because of its ease of preparation and the variety of possible fillings. Egg whites and cabbage are used as a base, and then you can add anything you like: ham, seafood, and vegetables. This is reflected in the name of the dish, which consists of two parts: "okonomi" - "what you like" or "what you want", and "yaki" - this is how fried dishes are called in Japanese . Traditionally, okonomiyaki is decorated with mayonnaise and okonomiyaki sauce and sprinkled with tuna shavings: from the streams of hot air coming from the okonomiyaki, it begins to move as if alive.

Tian of avocado and crab is an exquisite dish of Italian cuisine that combines the freshness of vegetables with the sophistication of seafood. Its origins trace back to traditional French tians adapted to Mediterranean style. Tender avocado and crunchy cucumbers harmonize with juicy crab meat seasoned with Japanese mayonnaise and soy sauce. Lemon juice adds a light tang, while arugula provides a peppery note. Garnished with capers, cherry tomatoes, pesto, and balsamic cream, it creates a balanced range of flavors. This tian not only pleases the eye but is also perfect for a light lunch or romantic dinner, impressing with its elegance and refinement.

The 'Fresh with Salmon' salad is a vibrant embodiment of Japanese gastronomic philosophy, combining freshness, flavor balance, and aesthetic harmony. Tender slices of fresh salmon are complemented by creamy Japanese mayonnaise and the spicy kick of wasabi, creating an exquisite contrast. Fish roe adds a sea breeze and pleasant texture, while a mix of salad leaves soaked in honey-mustard dressing completes the picture with light sweetness and subtle spiciness. This salad not only delights the palate but also symbolizes the lightness and sophistication of Japanese cuisine. Perfect as a refreshing dish on a summer day or an elegant start to dinner, it awakens the appetite and offers pleasure with every bite.

An important Hawaiian dish, in which almost anything is added to the rice base and fish. In this case, the fish was replaced with crab sticks and wonderful smashed cucumbers were added to them. A recipe from one of the brand chefs of the gastromarket "Around the World" Alexey Kogay from our program "Food for the Night.

The soft shell crab burger is a true gastronomic delight that combines American classics with Asian flavor notes. Crispy crab fried to a golden crust becomes the main highlight of the dish, creating an amazing blend of tenderness and crunch. The sauce made from Japanese mayonnaise, ginger juice, wasabi, and chili adds spiciness and emphasizes the seafood character of the burger. Arugula and pickled ginger provide freshness, while chuka salad adds a light exotic sweetness. All of this is wrapped in a warm bun infused with the aroma of olive oil. This burger is not just food; it's a culinary journey that merges American traditions with Eastern sophistication.

Avocado and ricotta bruschetta is an elegant Italian dish embodying a balance of tenderness and freshness. Inspired by Tuscan traditions of simple yet refined appetizers, this bruschetta combines the creamy texture of smoked ricotta, the richness of ripe avocado, and the spiciness of seasonings. Crispy ciabatta serves as the perfect base for this harmony of flavors, while accents like scallions, watercress, and airy buckwheat add brightness and freshness. A light tang from lemon juice highlights the depth of flavor, while Japanese mayonnaise provides a creamy aftertaste. This recipe is perfect for a light yet sophisticated aperitif, creating an atmosphere of Italian dining anywhere in the world.

Potato casserole kausas with crab and pepper is a refined dish that combines simplicity and elegance. Tender mashed potatoes fried to a golden crust harmoniously blend with juicy pieces of crab dressed in aromatic sauce. The delicate decoration of pink pepper and green pea blossoms not only adds aesthetic appeal but also a spicy note to the casserole. This dish reflects the traditions of European cuisine by carefully combining natural ingredients and refined flavors. Light yet rich, it is perfect for both festive dinners and cozy family evenings, revealing the richness of textures and flavor sensations. It is best served slightly warm to fully unveil its softness and rich aroma on the plate.

The California roll is one of the most popular sushi rolls in the world, despite its American origin. Created in the 1970s in Los Angeles, this roll embodies fusion cuisine by combining traditional Japanese techniques with Western flavors. Its delicate texture—from soft avocado to juicy crab meat—is complemented by crunchy cucumbers and airy Japanese mayonnaise. The bright tobiko roe adds a vibrant color and a hint of saltiness, while mirin sauce enhances the rice's aroma. This roll pairs perfectly with wasabi and pickled ginger, adding spiciness and a refreshing touch. The California roll is not just sushi; it symbolizes Japanese gastronomic adaptation that has won the hearts of food lovers worldwide.

Eel salad with onion marinade and cucumber is an exquisite dish of Pan-Asian cuisine that combines the rich flavors of smoked eel, tangy onion sauce, and the freshness of cucumber. The base of the salad consists of crispy spring roll pastry baskets that harmoniously blend the softness of eel and the spiciness of kimchi mayonnaise. The onion marinade made with teriyaki and caramelized sugar adds a sweet depth to the dish. Tuna flakes and cilantro complete the composition, adding notes of marine freshness and greenery. This dish is perfect as an original appetizer or an exquisite dinner for lovers of Eastern gastronomy. The taste of the salad is a balance of umami, freshness, and mild spiciness that creates an unforgettable gastronomic impression.

California", invented by the Japanese Ichiro Mashita for Americans - in California, actually - has become an international dish and for some reason especially loved by Russians. How to make these rolls correctly was shown to us by a Korean chef from the Sumosan restaurant, one of the few Japanese restaurants in Moscow where you don't have to worry about the quality of the food