A vegan version of nikujaga (Japanese meat and potatoes), plus how to remake Japanese recipes to make them vegan (2024)

FAQs

What is Nikujaga made of? ›

Nikujaga is made from thinly sliced beef stewed with potato and onions in a slightly sweet soy based sauce, normally served with a side of steamed white rice. Easy to make and delightfully filling, this nikujaga is perfect for enjoying as a main home-cooked meal.

Nikujaga is a Japanese dish that literally translates to meat “niku” and potatoes “jagaimo” and is a favorite of mine. This Japanese dish of meat, potatoes and onion is stewed in sweetened soy sauce. Generally, potatoes make up the bulk of the dish, with the meat mostly serving as a source of flavor.

One of the reasons why Nikujaga is popular among Japanese people is that this cuisine is highly nutritious. In fact, according to the Taste of Japan website, Nikujaga is so healthy because of the good balance between vegetables and protein.

Nikujaga (肉じゃが, lit. 'meat [and] potatoes') is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables.

Japanese Wagyu is celebrated for its extensive marbling – but it only consists of fats that are good for you. Wagyu beef is a great source of Omega 6 and Omega 3 fatty acids.

Japanese raw beef dishes are called "gyudon" or "tataki". Gyudon refers to thinly sliced raw beef served over a bowl of rice, while tataki refers to raw or seared beef that is thinly sliced and often served with ponzu sauce or other seasonings.

Sashimi (刺身, English: /səˈʃiːmi/ sə-SHEE-mee, Japanese: [saɕimiꜜ]) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

Yakiniku is a Japanese-style of barbecue dining. It's characterized by a tableside charcoal brazier or a gas grill where customers can cook their own cuts of meat and vegetables.

Some of the most commonly used vegetables in Japanese cuisine are cabbage, carrots, sweet potatoes, mushrooms, radishes, peppers, and spinach. The second reason Japanese food is considered the healthiest in the world is that this type of cuisine emphasizes fresh ingredients.

What is the healthiest Japanese food? ›

Edamame and miso are both made from protein-rich soy and steaming the dumplings keeps the calories low (but flavorful). Fresh fish in sushi rolls or sashimi (thin slices of raw fish) are also packed with protein and healthy fats. Choose salmon or tuna for the most omega-3 fats.

Generally, Japanese foods are considered healthier and more nutritious than Chinese meals. The reason lies in the use of fats, carbs, and proteins. Japanese cuisine uses a lot of proteins, and the primary source is seafood. Usually, the Japanese serve raw seafood. However, some prefer steaming and stir-frying.

"niku" (肉) means "meat" in Japanese.

Nikujaga originated in the Imperial Japanese Navy. It was introduced to sailors as it was high in nutrition and the ingredients are easy to supply as they are similar to the ones for Navy Curry.

'Wagyu' refers to all Japanese beef cattle, where 'Wa' means Japanese and 'gyu' means cow. Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance.

Why is Wagyu So Rare? If you're an epicurean of any sort or at least enjoy a good steak every now and then, you've no doubt heard about Wagyu beef. This ultra-luxury Japanese beef is revered around the world for its superb marbling and delicate, buttery texture.

The slices are usually cut paper thin, allowing the meat to cook quickly and evenly. Whether they're thrown into boiling water for some Shabu Shabu or on a Sukiyaki pan, thinly sliced pieces promise a consistent cook and rich deliciousness.

Wagyu! – Eat Pro Japan. Those who have tried Wagyu can attest to not only the spectacular flavor, but also to high price tag that goes with it. Wagyu cows can sell for up to $30,000 (USD) per cow, while Wagyu meat can sell for up to $350 (USD) per kg ($200 per lbs).