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Thanks for the Meal

Savoring Japan's Culinary Treasures

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Easy Japanese Recipes for the Home Cook

Easy Japanese Recipes for the Home Cook is a compilation of Japanese recipes specifically cultivated to keep things simple and easy in the kitchen. Whether you’re new to Japanese cooking or new to cooking in general, these easy recipes are a great place to start. Not only does the author walk you through easy Japanese hors d’oeuvres, main dishes, and desserts, but she covers donburi and ramen as well! Get your copy now!

thanks_forthemeal

Japanese food blog by zen life coach and author Lucy Seligman.

Thanks for the Meal
What's your favorite flavor to use when making oni What's your favorite flavor to use when making onigiri? 

Check out our latest recipe - up on the blog now! #Thanksforthemeal #Japanesefood #foodblogger #onigiri #riceballs
Check out my recipe for this shredded chicken + Ja Check out my recipe for this shredded chicken + Japanese radish dish - up on the blog now! It's such an easy meal, and one you absolutely will want to try this week.
I had some left-over black pepper rice, and fried I had some left-over black pepper rice, and fried it in a little oil the next day so that it was browned and crispy. Delicious! Whether you are on team rice cooker (my daughter), or team stove-top (me), this rice dish is definitely one you want to try! Up on the blog now!
At Hinamatsuri, also known as Girls’ Day Festiva At Hinamatsuri, also known as Girls’ Day Festival, on March 3, tradition dictates fare such as shirozake (white sake), arare (cubed rice crackers), and inarizushi (sushi rice in pouches of deep-fried tofu).⁠
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Find this delicious Inarizushi recipe on Thanks For the Meal now!⁠
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#Hinamatsuri #Inarizushi #inarisushi #Japanesefood #Japanesecuisine #GirlsDayFestival #Japan #Thanksforthemeal #friedtofu #Japaneserecipe #foodblogger
Here’s some recent culinary finds from my area! Here’s some recent culinary finds from my area! Planning to make pickles with the #shisovinegar and use the #yuzusalt on EVERYTHING!
This recipe from @rooted__eats is inspired by the This recipe from @rooted__eats is inspired by the flavors of Japan. These Japanese fusion pickled veggies are sweet, gingery, and have a little bit of a kick (if you so choose). They also have that oh-so-good crunch and that acidic tang thanks to the rice wine vinegar and tamari.⁠
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Check out the latest blog post on Thanks for the Meal to get the recipe now!⁠
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#japanesefood #japanesefoodblog #foodblogger #pickledveggies #Asianinfused #thanksforthemeal #japanesefusion #japanesecuisine #vegrecipe #japaneserecipe
Just bought Momofuku’s chili crunch set! Any sug Just bought Momofuku’s chili crunch set! Any suggestions on what dishes to add them to? #momofuku #chilicrunch
Welcome in the New Year with classic Japanese New Welcome in the New Year with classic Japanese New Year dishes, or osechi ryori.⁠
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Kuri kinton is a sweeter osechi ryori dish, made by combining Japanese sweet potatoes with candied chestnuts. Once made, the dish has a distinct golden yellow color, which symbolizes wealth, prosperity, and good luck.⁠
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This makes kuri kinton a particularly important New Year's dish, as well as a tasty one. ⁠
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What are YOU doing for Osechi this year?⁠
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#kurikinton #candiedchestnuts #osechi #osechiryori #Japanesenewyear #happynewyear #welcome2022 #Japanesefood
Have you heard the soba custom of toshikoshi soba Have you heard the soba custom of toshikoshi soba (year’s-passing soba)? It's supposed to be the last food to touch your lips on New Year’s Eve. The tradition is so established nationwide that often reservations are needed even for buying the freshly made soba to cook up at home. Are you a soba fan?⁠
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#soba #sobasoup #japanesefood #osechi #foodblogger #Japanesecuisine #sobacelebration #osechitradition #happynewyear
Another Osechi classic to ring in the new year!⁠ Another Osechi classic to ring in the new year!⁠
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#nishime #osechi #happynewyear #thanksforthemeal #Japanesefood #foodblogger #nishimerecipe #yum
OSECHI FANS!! -⁠ ⁠ Now through January 3rd, yo OSECHI FANS!! -⁠
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Now through January 3rd, you have a chance to win a signed copy of my latest cookbook – Easy Japanese Recipes for the Home Cook – delivered direct to your door.⁠
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To enter VISIT THE LINK IN MY BIO!⁠
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Be sure to tag a friend or family member in the comments below who loves Japanese cuisine!⁠
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#bookgiveaway #freecookbook #Japanesecooking #foodblogger #Japanesefood #foodie #contestalert #freebiealert
*SIGNED COPY GIVEAWAY ALERT!*⁠ ⁠ Today through *SIGNED COPY GIVEAWAY ALERT!*⁠
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Today through January 3rd, you have a chance to win a signed copy of my latest cookbook – Easy Japanese Recipes for the Home Cook – delivered direct to your door.⁠
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Already have a copy?⁠
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Win and you can gift your favorite friend or family member the copy…oh and don’t worry, we won’t mention they’re your favorite. 😉 ⁠
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To enter VISIT THE LINK IN MY BIO!⁠
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Be sure to tag a friend or family member in the comments below who loves Japanese cuisine!⁠
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#bookgiveaway #freecookbook #Japanesecooking #foodblogger #Japanesefood #foodie #contestalert #freebiealert
I shared a recipe for Japanese Shokupan on my blog I shared a recipe for Japanese Shokupan on my blog a while back, but it's worth sharing again! Doesn't this look absolutely delectable? #shokupan #cloudbread #zebrabread #Japanesefood #Japanesebread #foodblogger
What's YOUR favorite Osechi dish? #osechi #Japanes What's YOUR favorite Osechi dish? #osechi #JapaneseNewYear #japanesefoodblogger #jubakobox #Japanesedecor #Japanesetradition #Japanesefood #osechitradition #foodblogger #thanksforthemeal
On New Year’s Eve, or Ōmisoka (大晦日), it's On New Year’s Eve, or Ōmisoka (大晦日), it's tradition to enjoy a bowl of hot soba noodles, called Toshikoshi Soba (年越し蕎麦), or year-crossing noodle. Want to learn more about the Osechi tradition? Just a few more hours to grab *SIGNED* copies of my cookbooks with free shipping - link in bio! #omisoka #sobanoodles #newyeartradition #linkinbio #osechi #JapaneseNewYear #japanesefoodblogger #jubakobox #Japanesedecor #Japanesetradition #Japanesefood #osechitradition #foodblogger #thanksforthemeal
It's almost time for Osechi! And fortunately there It's almost time for Osechi! And fortunately there's still time to get BOTH my Japanese cookbooks for only $30 (free shipping!) #linkinbio #osechi #JapaneseNewYear #japanesefoodblogger #jubakobox #Japanesedecor #Japanesetradition #Japanesefood #osechitradition #foodblogger #thanksforthemeal
A gorgeous part of my Osechi tradition! Osechi inc A gorgeous part of my Osechi tradition! Osechi includes special boxes called jūbako (重箱), which resemble bentō boxes. Like bentō boxes, jūbako are often kept stacked before and after use. #osechi #JapaneseNewYear #japanesefoodblogger #jubakobox #Japanesedecor #Japanesetradition #Japanesefood #osechitradition #foodblogger #thanksforthemeal
**BLACK FRIDAY SALE!!** Get BOTH my Japanese cookb **BLACK FRIDAY SALE!!** Get BOTH my Japanese cookbooks - signed!! - for only $30!! Go to my profile and click my link now. #Japanesecookbook #blackfridaysale #linkinbio #osechi #JapaneseNewYear #japanesefoodblogger #jubakobox #Japanesedecor #Japanesetradition #Japanesefood #osechitradition #foodblogger #thanksforthemeal
We may not be able to travel to Japan in person at We may not be able to travel to Japan in person at the moment, but we sure can sample and cook our way through it with our taste buds. 

Start your culinary tour with a few of my favorite regional recipes by visiting Honshu Island (noodle recipes from Nagoya where I used to live and a fish sukiyaki recipe from Osaka), Shikoku Island (two delicious fish recipes), Kyushu Island (a marinated fish recipe), and Rakutei: Slow-simmered Pork from Okinawa Island which I find very soothing to make! 

Get the recipes at thanksforthemeal.net/regional-japanese-recipes

Let me know which region your taste buds visit first!
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#japaneserecipe #culinarytour #regionalrecipes #tastebudtour #japaneseeats #Honshu #nagoyafood #osakarecipe #shikokueats #kyushufood #okinawapork #noodlerecipe #fishrecipes #fishsukiyaki
Thanks to @nanciemacpix for sending me the origina Thanks to @nanciemacpix for sending me the original first edition of my newsletter Gochiso-sama! (now reincarnated as Thanks for the Meal). And of course that very first newsletter ever was about Osechi (Japanese New Year's cooking).

#firstedition #osechi #japanesecooking #thanksforthemeal #gochisosama
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Recipes by Category






My Favorite Condiments for Japanese Cooking

I recently looked around my kitchen and realized I have a lot of Japanese condiments! And I use them all the time. When it comes to Japanese cooking, there are a few condiments that are the foundation of what I consider “must-haves” for beginners and experts alike. These condiments will help you further create andRead On >

My Favorite Tools for Japanese Cooking

When it comes to Japanese cooking, there are a few tools that I consider “must-haves” for beginners and experts alike. Whether you’re looking to set up your Japanese kitchen or just streamlining your cooking processes, these kitchen tools will help you get started with easier (and more fun!) Japanese cooking. My Favorite Tools for JapaneseRead On >

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Onigiri

Onigiri – Rice Balls Recipe

By Lucy Seligman 3 Comments

Onigiri (rice balls) also called omusubi is Japan’s brilliant, versatile and endlessly creative answer to savory sandwiches. It is completely portable and you can take onigiri to school excursions, exams, picnics…well just about anywhere. For an added treat, you can grill the onigiri, wrap in nori (seaweed) if desired and serve hot. Typical shapes ofRead On >

shredded chicken japanese radish

Unusual Edo Tastes: The use of Black Pepper and Garlic

By Lucy Seligman 1 Comment

Japan may have been cut off from the rest of civilization during the Edo period (1603-1867), they sure didn’t suffer when it came to food and  had a surprisingly rich food culture. They had a vast and plentiful diet, that included many western imports. Over 300 cookbooks were written during the Edo Era. The followingRead On >

Inarizushi recipe

Inarizushi – Sushi Rice in Pouches of Deep-fried Tofu

By Lucy Seligman Leave a Comment

Auspicious foods are a classic feature of Japanese festivals. At Hinamatsuri, also known as Girls’ Day Festival, on March 3, tradition dictates fare such as shirozake (white sake), arare (cubed rice crackers), and inarizushi (sushi rice in pouches of deep-fried tofu). The Fox’s Favorite – A POCKETFUL OF RICE The word inari originally meant aRead On >

Oyster Nabemono

Oyster Riverbank Stew with Miso

By Lucy Seligman Leave a Comment

Oyster Riverbank Stew – otherwise known as Kaki no Dote Nabe – is one of my favorite nabemono dishes. This stew uses both red and white miso as a powerful, pungent, decadent and seductive flavoring agent. The name riverbank probably refers to the bank of miso on the inside of the pot. There is anRead On >

Japanese Fusion Pickled Veggies

By Lucy Seligman Leave a Comment

Who doesn’t love a good pickled veggie topper? There was an incredible burger joint just down the street from where I grew up in LA called Fusion Burger. This place had some of the best food I’ve ever eaten. Aside from the amazing burgers, the real winner and the dark horse, in my opinion, wasRead On >

Nishime: Old Traditions for the New Year

By Lucy Seligman Leave a Comment

Nishime is a must when it comes to welcoming the new year! In fact, when it comes to tradition-bound festive holidays in Japan, nothing beats New Year’s, also known as Osechi – a time of family gatherings, gossip, and lots of good food and sake. As such, making nishime is always a part of myRead On >

Four of My Favorite Osechi Recipes

By Lucy Seligman Leave a Comment

As the New Year approaches, I like to prepare classic Osechi recipes to mark the transition and bring good luck. The choices of food, colors and even the names of the dishes are all very intentional with Osechi. Plus preparing food ahead of time means a relaxing start to the New Year. It’s honestly myRead On >

Japanese Winter Comfort Foods

By Lucy Seligman Leave a Comment

When it comes to winter comfort foods, one-pot dishes, soups and stews are a given – especially in the Japanese culture. Winter is the perfect time to cozy up, enjoy the snowfall, and make some of your favorite Japanese winter comfort food recipes. Japanese Winter Comfort Foods Chanko Nabe is a traditional hot pot dishRead On >

Jibuni duck stew

Jibuni: Kanazawa-style simmered duck stew

By Lucy Seligman Leave a Comment

Kanazawa boasts a special regional cuisine called Kaga no aji. In general the taste is mildly sweet, like most Japanese country cooking. Visually, it is not as sophisticated or ornate as Kyoto’s kaiseki haute cuisine, since it’s based on the food of the samurai – substantial and hearty, with taste, not looks, being paramount. JibuniRead On >

Regional Japanese Recipes

By Lucy Seligman 1 Comment

We may not be able to travel to Japan in person at the moment, but we sure can sample and cook our way through it with our taste buds by visiting Honshu Island (some of my favorite noodle recipes from Nagoya (where I used to live) and a fish sukiyaki recipe from Osaka), Shikoku IslandRead On >

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