主菜 • MAIN COURSES
Comforting Japanese Main Dishes
Hearty bowls, cozy soups, and homestyle stir-fries — made simple for your kitchen.
About Japanese Main Courses
From donburi (rice bowls) and ramen to nourishing soups like 豚汁 (tonjiru) and quick itame stir-fries, Japanese mains balance comfort and clean flavors. These recipes are crafted for busy home cooks — simple steps, easy ingredients, and the cozy taste of a Japanese kitchen.
Reader Favorites
Easy Grilled Sanma (秋刀魚の塩焼き)
★ crisp skin • lemony
Kakitamajiru — Egg Drop Soup
★ soothing dashi • 10 min
Kabocha Pumpkin Soup
★ velvety • cozy
Niku Yasai Itame
★ beef & veggies • wok
Stewed Glass Noodles
★ spicy • veggie-packed
Beef Udon 肉うどん
★ sweet-savory broth
Japanese Chicken Curry
★ mild • family favorite
Oyakodon 親子丼
★ silky eggs • dashi
Shio Ramen 塩ラーメン
★ light salt broth
Tonjiru (豚汁)
★ pork • root veggies
Matcha FAQ
Is matcha caffeinated?
Yes — about 60–80 mg per serving. Thanks to L-theanine, the energy from matcha feels smooth and focused rather than jittery.
Why can matcha taste bitter?
Bitterness often comes from water that’s too hot, old powder, or low-grade matcha. Use 70–80°C water and fresh, vibrant green tea powder for the best flavor.
What grade of matcha should I use for baking?
Culinary grade matcha is perfect for baking and desserts. Use premium or ceremonial grade for lattes or whisked tea — it’s smoother and brighter in color.
How do I keep the green color bright?
Always use fresh matcha, sift it with your dry ingredients, avoid over-baking, and store desserts away from sunlight to maintain their bright green hue.
Does matcha go bad?
Yes, after opening, matcha slowly loses flavor and color. Keep it sealed, cool, and away from light — ideally use within 1–3 months.
Is matcha healthier than coffee?
Matcha contains less caffeine than coffee but more antioxidants. It provides calm, long-lasting energy without a crash, making it a popular alternative to coffee.