"Washoku" - Japanese cuisine - was designated as an Intangible Cultural Heritage by UNESCO.
Washoku is associated with gratitude to the seasons for letting us achieve natural blessings and essential spirit of respect for nature.
Washoku has developed as part of daily life and with a connection to annual events.
This App contains many washoku recipes that Japanese eat in daily life.
The recipes have been supervised by a Japanese washoku chef.
The recipes are written with detail, and the directions are easy to follow even for beginner.
Furthermore, we've written links between Amazon.com and the ingredients and cooking tools which are not probably familiar to you.
People selected in a drawing from those who download our App will receive a special Japanese gift.
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Recipe of the Week

Savory Steamed Egg Custard Cup


INGREDIENTS (4 servings)

shrimp in shells 4
skinned chicken thighs 3 oz
fresh shiitake mushrooms 4
mitsuba (trefoil) ¼ bunch
Seasonings for shrimp
sake a small amount
salt a small amount
eggs 3
dashi 1⅔ U.S. cups
sugar 1 Tbsp
light soy sauce 2 tsp
salt pinch


  1. Trim heads off shrimp, shell and devein. Cut into pieces 1½ inch length and sprinkle with seasonings.
  2. Cut chicken into ¾ inch cubes, parboil the chicken briefly, cool in cold water, and drain.
  3. Remove stems of shiitake, and make cuts cross-diagonally on top. Cut mitsuba into 1⅓ inch length.
  4. To make custard, beat eggs lightly in abowl, combine remaining custard ingredients, add the mixture to the eggs, and strain through a sieve.
  5. Distribute shrimp, chicken and shiitake evenly into 4 serving cups, and fill with the custard.
  6. Transfer the cups to preheated steamer, and cook over high heat for 2-3 minutes. Turn down the heat to low, and cook for 15 minutes more.
  7. Bring cups out from steamer, and garnish with mitsuba.