The Best Collection of Japanese Side and Salad Recipes

Japanese side dishes are delicious little plates that bring a perfect balance of tastes and textures to any meal. With just a few staple ingredients, fresh vegetables, and simple techniques, you’ll be whipping up tasty Japanese sides in no time!

Why You’ll Love Our Japanese Side Dish Recipes

Japanese food holds a special place in our hearts! I’m always captivated by the spread of small dishes in front of me when I visit our local Japanese restaurant. There’s something so charming about these side dishes—sometimes, we even enjoy them more than the main!

I love to decipher the unique ingredients and savour the variety. Each dish has its own burst of taste or distinctive feel, making the whole meal feel complete and oh-so-satisfying.

What Are Japanese Side Dishes?

Japanese side dishes, often vegetable-based or lightly seasoned, add variety and balance to any meal. These small plates are an essential part of Japanese cuisine, served to cleanse the palate, complement the main course, or add variety to a teishoku set meal or bento box.

Most side dish recipes are all about harmony and contrast—think of the zing of pickled veggies with rich katsu curry or the crunch of cabbage salad with teriyaki chicken.

Common Terms for Japanese Side Dishes

While there’s no single term for Japanese side dishes like Korean side dishes, banchan, they’re often called by specific names based on ingredients or preparation style. 

Okazu refers to side dishes that accompany rice, while otsumami are small snacks enjoyed with drinks. Other popular types include sunomono (vinegared salads), tsukemono (pickles) and aemono (dressed salads).

Essential Japanese Side Dish Ingredients

In general, Japanese cooking focuses on fresh, high-quality ingredients. Quintessential seasonings allow the natural flavours to shine through. Learning the right techniques, such as balancing umami, acidity, and sweetness, helps bring out classic Japanese flavours effortlessly.

Here are the essential ingredients I would keep in my pantry so I can whip up Japanese sides and salad any time. Many of the items can be used across other Asian side dishes:

Soy sauce (醤油): We all know what this is! High-quality light soy sauce will make all the difference in creating Japanese-style dressings and sauces. 

Mirin (みりん): A sweet rice wine used in cooking to add mild sweetness and a hint of acidity, balancing flavours in sauces and glazes.

Cooking sake (料理酒): A Japanese rice wine that enhances flavours and tenderises ingredients, bringing subtle depth and aroma to savoury dishes.

Rice vinegar (米酢): A mildly acidic vinegar made from fermented rice, adding a light tang to dressings, sauces, and pickled dishes.

Dashi (だし): A Japanese broth made from kombu (kelp) and bonito flakes, foundational for adding umami to soups, stews, and simmered dishes. You can also find vegan dashi made from just kombu or shiitake mushrooms.

Miso paste (みそ): A thick, fermented soybean paste rich in umami used to create miso soup and add flavour to marinades, sauces, and stews. There are many different types of miso that creates their distinct flavour. 

Sesame oil (ごま油): A fragrant, nutty oil pressed from sesame seeds. There is no need to use a lot of sesame oil to create a rich aroma and taste in dishes.

Toasted sesame seeds (ごま): I prefer to use toasted sesame seeds that I’ve kept in the pantry versus raw sesame seeds, as it saves time!

Kewpie mayonnaise (マヨネーズ): Needs no introduction, really – Kewpie is rich, creamy and slightly tangy, ideal for dressings and sauces.

Types of Japanese Side Dishes

Japanese side dishes come in several categories based on the cooking method, each adding unique textures and flavours to the meal:

Tsukemono (Pickled Side Dishes 漬物)

Tsukemono refers to pickled vegetables, a staple in Japanese cooking. Pickling not only preserves the vegetables but also enhances their natural flavours. 

You’ll find pickled cabbage, radish, cucumber, carrots, eggplant, and ginger among the most common. Like pickled Korean banchan recipes, tsukemono can be eaten on their own, added to rice, or used to balance heavier mains.

Sunomono (Vinegared-dressed Dishes 酢の物)

Sunomono is a Japanese salad made from thinly sliced vegetables or seafood tossed in a tangy-sweet vinegar-based dressing. The name sunomono literally means “vinegared things,” and these salads are usually served chilled for a refreshing, light side dish or appetiser.

Nimono (Simmered Dishes 煮物)

Nimono is all about simmering ingredients in a flavourful broth made with dashi, soy sauce, mirin, and sometimes sake or sugar. 

This method lets the ingredients absorb all the rich, savoury goodness while maintaining their texture. Dishes like saba shioyaki (salt-grilled mackerel) or yakizakana (grilled fish) provide a nice contrast to the softness of nimono.

Agemono (Fried Side Dishes 揚げ物)

These deep-fried dishes, such as tempura or tofu, add a delightful crunch, often served with dipping sauces. 

These dishes are known for their crispy textures and are often enjoyed as side dishes, appetisers, or even as main courses. 

Agemono dishes are often served with dipping sauces, such as soy sauce, ponzu, or tonkatsu sauce, and can be paired with rice or served as part of a larger meal.

Aemono (Dressed Salads 和え物)

Aemono is a Japanese term for dishes that are lightly dressed salads or vegetables. The word aemono refers to the dressing or sauce used to coat the ingredients rather than the dish itself. 

These dressings are often made with simple, flavourful ingredients like sesame, rice vinegar, soy sauce, or tofu, creating a gentle and balanced flavour.

Popular Japanese Side Dishes 

If you’re new to Japanese home cooking, here are some simple, easy-to-make Japanese salads and side dishes that pair wonderfully with popular Japanese meals like teriyaki salmon, soba noodles, ramen, or katsu curry. These make perfect additions to bento box ideas or traditional teishoku sets.

Frequently Asked Questions