Learn Delicious Japanese

Learn Delicious Japanese
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Learn Japanese through authentic izakaya recipes and food culture with Nami (izakaya owner) and Namihei (cooking teacher cat). Our story-driven approach makes mastering Japanese as enjoyable as cooking delicious traditional dishes. 📚Check Out the Full Study Guide on Substack learndeliciousjapanese.substack.com

  1. 1D AGO

    #23 Learn Japanese: Simmering & Seasoning | Izakaya Recipe: Buri Daikon (Week 3)

    #23 Learn Japanese: Simmering & Seasoning | Izakaya Recipe: Buri Daikon (Week 3) Unlock the secret to perfect ぶりだいこん — master にかた (simmering method) and あじつけのじゅんばん (seasoning order)! Week 3 of Level 2's Buri Daikon series reveals why timing is everything as Nami learns from Namihei that professional cooking requires じっくりにる (simmering thoroughly) for 30 minutes with perfect かりょくちょうせい (heat control), and that seasonings must be added in a specific scientific order: さとう (sugar) first, みりん (mirin) second, しょうゆ (soy sauce) last. Master essential conversation patterns: どのくらい〜すればいい (how long should I~), そのあいだ (during that time), 〜てしまう (end up doing), この じゅんばんで (in this order), なぜ/どうして (why). Learn key simmering vocabulary: にかた (simmering method), じっくりにる (simmer thoroughly), かりょくちょうせい (heat control), つよび/ちゅうび/よわび (high/medium/low heat), やわらかくにる (simmer until tender), かたくなる (become hard), タイミング (timing), あじつけ (seasoning), さとう/みりん/しょうゆ (sugar/mirin/soy sauce), じゅんばん (order), さいしょに/つぎに/さいごに (first/next/last), ぶんし (molecule), おおきさ (size), あじがしみる (flavor penetrates), おくがふかい (has depth). Discover the science behind traditional Japanese cooking: why さしすせそ (sa-shi-su-se-so) matters — the legendary seasoning order represents sugar, salt, vinegar, soy sauce, and miso, based on molecular size where smaller molecules like sugar (molecular weight ~342) penetrate first, creating a foundation that allows larger molecules like soy sauce to layer on top for あじのおくゆきがある (depth of flavor) rather than one-dimensional taste. Learn why かりょくちょうせい is crucial — if heat is つよすぎる (too strong), the ぶり will かたくなってしまう (end up becoming hard), while よわび (low heat) with the gentle ことこと (gentle bubbling sound) creates perfectly tender fish and allows seasonings to しみる (penetrate) deeply into the だいこん. Master the complete timing sequence: add さとう first because its small molecules penetrate deepest and tenderize protein, then みりん to add depth and gloss with medium-sized molecules, and finally しょうゆ last to preserve its delicate aroma compounds that would evaporate with prolonged cooking. Explore the Japanese philosophy of patience in cooking: にものはあすがうまい (simmered dishes taste better tomorrow) reflects the cultural values of しんぼう (patience), じっくり (thoroughness), and the belief that flavors continue developing as the dish cools and rests, creating layers of taste that reward those who wait. Perfect for intermediate learners (JLPT N4-N3) ready to ask about duration, discuss heat control, express unintended results, understand sequential order, and master the professional techniques that transform simple ingredients into deeply flavorful Japanese home cooking! 📚Check Out the Full Study Guide on Substack https://learndeliciousjapanese.substack.com/ This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit learndeliciousjapanese.substack.com/subscribe

    5 min

  2. FEB 10

    #22 Learn Japanese: Fish Preparation | Izakaya Recipe: Buri Daikon (Week 2)

    This is a free preview of a paid episode. To hear more, visit learndeliciousjapanese.substack.com #22 Learn Japanese: Fish Preparation | Izakaya Recipe: Buri Daikon (Week 2) Discover the secret to delicious ぶりだいこん — it's all about したごしらえ (proper preparation)! Week 2 of Level 2's Buri Daikon series presents a lively conversation where Nami asks her cooking teacher Namihei why preparation is so important, and learns that removing くさみ (fishy smell) from fish and にがみ (bitterness) from vegetables is the foundation of great Japanese cooking. Master essential conversation patterns: 〜だってきいた (I heard that ~), これをしないと〜ない (if you don't do this, ~ won't), なんのため (for what purpose), 〜そう (seems ~), 〜やすくなる (becomes easy to ~). Learn key preparation vocabulary: したごしらえ (preparation), くさみをとる (remove fishy smell), しお (salt), しおをふる (sprinkle salt), しばらく (for a while), おいておく (leave it), ねっとう (boiling water), くぐらせる (pass through), ひょうめん (surface), よごれ (dirt/impurities), おちる (fall off), しもふり (blanching technique), ほうほう (method), したゆで (pre-boiling), にがみ (bitterness), あまくなる (become sweet), あじがしみる (flavor penetrates). Discover why preparation determines the final flavor: why しもふり is essential for ぶり — the blanching technique removes surface impurities and fishy smell by passing salted fish through boiling water then ice water, creating clean-tasting fish perfect for simmering. Learn why したゆで is crucial for だいこん — pre-boiling removes the natural bitterness and converts it to sweetness, while making the radish tender so that あじがしみやすくなる (flavor becomes easy to penetrate). Master the complete しもふり technique featuring five professional steps: しおをふる (sprinkle salt and leave 10-15 minutes), ねっとうにくぐらせる (briefly immerse in boiling water), こおりみずにとる (immediately transfer to ice water), ひょうめんのよごれをとる (remove surface impurities), creating perfectly prepared fish. Explore the Japanese philosophy of したごしらえ: proper preparation reflects まごころ (sincerity), ていねい (carefulness), and respect for しぜんのあじ (natural flavors) — the belief that bringing out ingredients' true sweetness and clean taste requires patient preliminary work. Perfect for intermediate learners (JLPT N4-N3) ready to report information they've heard, explain necessary conditions, ask about purpose, and discuss cooking preparation techniques — all while mastering the foundation skills for authentic Japanese home cooking! 📚Check Out the Full Study Guide on Substack https://learndeliciousjapanese.substack.com/

    7 min

  3. FEB 3

    #21 Learn Japanese: Ingredient Quality | Izakaya Recipe: Buri Daikon (Week 1)

    This is a free preview of a paid episode. To hear more, visit learndeliciousjapanese.substack.com #21 Learn Japanese: Ingredient Quality | Izakaya Recipe: Buri Daikon (Week 1) Discover the secret to delicious Japanese winter cooking — it's all about きせつのざいりょう (seasonal ingredients)! Week 1 of Level 2's Buri Daikon series presents a lively conversation where Nami asks her cooking teacher Namihei exactly what makes ぶりだいこん so special, and learns that the quality of each ingredient changes dramatically with the seasons. Master essential conversation patterns: きをつける (to pay attention to), やっぱり (as expected), 〜ってきいたことがある (I've heard that ~), どうして〜なの？(Why is it that ~?), へえ！しらなかった (Wow! I didn't know that). Learn key seasonal cooking vocabulary: きせつ (season), ざいりょう (ingredients), しつ (quality), かんぶり (winter yellowtail), とうぶん (starch), あまい (sweet), やわらかい (tender), あぶら (fat), みがあつい (thick flesh), あじがこい (rich flavor), にる (to simmer), よわび (low heat), おとしぶた (drop lid), しもふり (frost-fall technique), くさみ (fishy smell). Discover why winter is the perfect season for this dish: why かんぶり is the most flavorful yellowtail of the year — winter buri builds up fat for survival, making the flesh rich and intensely savory, especially from the Sea of Japan near とっとりけん and いしかわけん. Learn why ふゆのだいこん is sweeter than any other season — cold weather triggers the daikon plant to convert starch into sugars, creating naturally sweet, tender radish perfect for simmering. Cook a complete step-by-step ぶりだいこん recipe featuring professional Japanese techniques: しもふり (the frost-fall method for removing fishy smell by pouring boiling water over the fish) and おとしぶた (using a drop lid to circulate broth evenly and prevent ingredients from breaking apart while simmering on よわび). Explore Japan's seasonal ingredient philosophy across all four seasons: spring's たけのこ and わさび, summer's たこ and うなぎ, autumn's さんま and くり, and winter's かんぶり, だいこん, and たら. Perfect for intermediate learners (JLPT N4-N3) ready to discuss food quality, ask natural "why" questions, and share what they've heard — all while cooking one of Japan's most comforting winter dishes! 📚Check Out the Full Study Guide on Substack https://learndeliciousjapanese.substack.com/

    7 min

  4. JAN 27

    #20 Learn Japanese Drama | Izakaya Recipe: Oden (Week 4)

    This is a free preview of a paid episode. To hear more, visit learndeliciousjapanese.substack.com #20 Learn Japanese Drama | Izakaya Recipe: Oden (Week 4) Experience a heartwarming Japanese drama about warmth, connection, and the true meaning of cooking! Week 4 of Level 2's Oden series presents "おでんと冬の夜の暖かさ" (Oden and the Warmth of a Winter Night) - a touching story where Nami discovers that cooking creates warmth beyond temperature. Master essential emotional expressions: とくに (especially), 〜こそ (exactly/precisely), かもしれない (might/maybe), 〜ばかり (just finished), 〜がち (tend to), あらためて (anew/again), ぴったり (perfectly), そのとおり (that's right). Learn comprehensive warmth and connection vocabulary: 寒い (cold), 暖かい (warm), 暖かさ (warmth), 暖まる (to warm up), 暖める (to warm something), 心 (heart), 体 (body), 繋げる (to connect), 分け合う (to share), 一緒に (together), 幸せ (happiness), 喜ぶ (to be pleased), 安心する (to feel relieved), 故郷 (hometown), 予想外 (unexpected), ゆっくり (slowly), じっくり (thoroughly), 丁寧に (carefully), 愛情を込めて (with love), 時間をかけて (taking time), 役割 (role), 以上のもの (more than). Experience authentic izakaya drama dialogue: a cold winter night when customers might not come, deciding to make oden anyway with love and patience, an unexpected customer seeking warmth, discovering that cooking connects people and creates warm feelings beyond just filling stomachs, realizing the deeper meaning of omotenashi (hospitality without expecting return). Includes complete 4-scene drama transcript with romaji/English, cultural deep-dive on the dual meaning of 暖かさ (physical and emotional warmth in Japanese culture), understanding おもてなし (omotenashi) - the spirit of sincere hospitality, exploring how food creates human connection in Japanese philosophy, comprehensive regional oden guide covering 7 areas of Japan: Kantou's unique chikuwabu, Kansai's beef tendon and octopus, Shizuoka's black soup and black hanpen, Nagoya's miso-flavored oden, Hokkaido's whelk and corn, Kyushu's flying fish broth and gyouza-maki, Okinawa's pig's feet tebichi, complete classic Kantou-style oden recipe with professional tips on overnight simmering for best flavor penetration, and heartwarming wisdom that winter night warmth comes from both cooking and people's hearts. Perfect for intermediate learners (JLPT N4-N3) ready to experience emotional narratives and understand the cultural philosophy that cooking is more than food - it's about connecting people and creating warmth! 📚Check Out the Full Study Guide on Substack https://learndeliciousjapanese.substack.com/

    7 min

  5. JAN 20

    #19 Learn Japanese: Simmering Tips | Izakaya Recipe: Oden (Week 3)

    This is a free preview of a paid episode. To hear more, visit learndeliciousjapanese.substack.com #19 Learn Japanese: Simmering Tips | Izakaya Recipe: Oden (Week 3) Learn Delicious Japanese through the art of mastering oden simmering techniques! Week 3 of Level 2's Oden series focuses on "煮方のコツ" (Simmering Tips). Master essential intermediate conversation patterns: いくつかポイントがある (there are several points), 〜にくい/〜やすい (hard to ~/easy to ~), 時間がかかる (takes time), 〜てしまう (end up ~ing), そのあいだ (during that time). Learn comprehensive simmering vocabulary: 煮る (to simmer), 煮方 (simmering method), コツ (tips/tricks), ポイント (key points), 順番 (order/sequence), 火力 (heat level), 強火 (high heat), 中火 (medium heat), 弱火 (low heat), とろ火 (very low heat), 沸騰する (to boil), 崩れる (to fall apart), 踊る (to dance/bubble vigorously), アクを取る (to remove scum), 味を見る (to taste/check flavor), 落し蓋 (drop lid), 煮えにくい (hard to cook), 煮えやすい (easy to cook), ことこと (gentle simmering sound), ぐつぐつ (moderate bubbling), ぐらぐら (vigorous boiling), ゆっくり (slowly), バランス (balance), プロのテクニック (professional technique). Master izakaya simmering technique dialogue: asking about the best simmering method with どうやって煮るのが一番いい？, discussing the importance of ingredient order with 順番, explaining heat control techniques and timing, describing cooking sounds with onomatopoeia (ことこと、ぐつぐつ), sharing professional tips on using a drop lid to prevent ingredients from dancing around. Includes complete conversation transcript with romaji/English, cultural deep-dive on Japanese low-temperature long-time cooking philosophy (低温長時間調理), understanding the traditional concept of "taking time to make food" (時間をかけて作る料理), the role and benefits of the drop lid (落し蓋) in Japanese simmering, comprehensive explanation of cooking onomatopoeia that bring recipes to life, detailed guide on oden ingredient cooking order from hard-to-cook daikon (60 minutes) to delicate hanpen (10 minutes), and izakaya chef's wisdom on achieving perfect texture and flavor penetration through patient simmering. Perfect for intermediate learners (JLPT N4-N3) ready to discuss cooking processes, time management, and professional techniques like a patient izakaya chef! 📚Check Out the Full Study Guide on Substack https://learndeliciousjapanese.substack.com/

    7 min

  6. JAN 13

    #18 Learn Japanese: Choosing Ingredients | Izakaya Recipe: Oden (Week 2)

    This is a free preview of a paid episode. To hear more, visit learndeliciousjapanese.substack.com #18 Learn Japanese: Choosing Ingredients | Izakaya Recipe: Oden (Week 2) Learn Delicious Japanese through the art of selecting perfect oden ingredients! Week 2 of Level 2's Oden series focuses on "具の選び方" (Choosing Oden Ingredients). Master essential intermediate conversation patterns: 〜から〜まで (from ~ to ~), 〜したほうがいい (had better ~), これは〜の問題だ (this is a matter of ~), たとえば (for example), ちなみに (by the way). Learn comprehensive ingredient selection vocabulary: 具 (ingredients), 選び方 (how to choose), 伝統的 (traditional), 大根 (daikon radish), 卵 (egg), こんにゃく (konnyaku), ちくわ (chikuwa fish cake), はんぺん (hanpen), 好み (preference), バランス (balance), 味のバランス (flavor balance), 色のバランス (color balance), 甘い (sweet), 白い (white), まろやか (mellow/mild), 黄色い (yellow), 役割 (role/function), 食感 (texture), 柔らかい (soft), コリコリした (crunchy), プリプリした (bouncy/firm), がんもどき (ganmodoki fried tofu), だしが染み込む (absorb broth), お気に入り (favorite). Master izakaya ingredient consultation dialogue: asking about ingredient selection with どんなものがいいの？, discussing traditional vs. modern options, explaining the importance of balance in cooking, describing different ingredient characteristics and textures, sharing personal preferences using ちなみに. Includes complete conversation transcript with romaji/English, cultural deep-dive on oden ingredient philosophy and the Japanese concept of balance in cooking (バランスの美学), understanding traditional oden ingredients and their individual roles, the importance of texture variety (食感のバラエティ) in Japanese cuisine, izakaya owner's wisdom on creating the perfect oden combination, and how color harmony enhances the dining experience. Perfect for intermediate learners (JLPT N4-N3) ready to discuss ingredient selection and cooking balance like a knowledgeable izakaya chef! 📚Check Out the Full Study Guide on Substack https://learndeliciousjapanese.substack.com/

    7 min

  7. JAN 6

    #17 Learn Japanese: Discussing Dashi | Izakaya Recipe: Oden (Week 1)

    This is a free preview of a paid episode. To hear more, visit learndeliciousjapanese.substack.com #17 Learn Japanese: Discussing Dashi | Izakaya Recipe: Oden (Week 1) Learn Delicious Japanese through the art of perfect dashi! Week 1 of Level 2's Oden series focuses on "だしについてのそうだん" (Discussing Dashi). Master essential intermediate consultation patterns: 〜だよね？ (isn't it that ~?), いちばん大切 (most important), とくちょうがちがう (characteristics are different), 〜のがいい (it's good to ~), じゅんばんが大切 (order is important). Learn dashi foundation vocabulary: だし (dashi/broth), こんぶだし (kombu dashi), かつおだし (bonito dashi), いりこだし (anchovy dashi), しゅるい (types/kinds), とくちょう (characteristics), あっさり (light taste), やさしいあじ (gentle flavor), かおり (aroma), こく (depth/richness), ふかいあじ (deep flavor), でんとうてき (traditional), あわせる (combine), じゅんばん (order/sequence). Master kitchen consultation dialogue: asking for cooking advice with 〜だよね？, explaining ingredient characteristics, comparing different dashi types, making recommendations using 〜と思う (I think that ~), discussing proper technique sequence. Includes complete conversation transcript with romaji/English, cultural deep-dive on Japanese dashi philosophy (だしの哲学), the importance of dashi in winter oden culture, understanding kombu vs. katsuobushi characteristics, traditional izakaya dashi-making wisdom, and foundational oden preparation techniques. Perfect for intermediate learners (JLPT N4-N3) ready to discuss Japanese cooking ingredients and techniques like a true izakaya owner! 📚Check Out the Full Study Guide on Substack https://learndeliciousjapanese.substack.com/

    7 min

  8. 12/23/2025

    #16 Learn Japanese Drama | Izakaya Recipe: Lotus Root Sandwich (Week 4)

    This is a free preview of a paid episode. To hear more, visit learndeliciousjapanese.substack.com #16 Learn Japanese: Father's Wisdom | Izakaya Recipe: Lotus Root Sandwich (Week 4 - Special Drama) Learn Delicious Japanese through a heartwarming story of culinary inheritance! Week 4 of Level 2 features a special short drama "れんこんとおとうさんのちえ" (Lotus Root and Father's Wisdom). Master essential intermediate conversation patterns: 〜てみたら？ (why don't you try ~?), 〜気がする (I have a feeling that ~), 〜どおりに (according to ~), 〜すると (when you do ~), 〜から、うまれる (born from ~). Learn cooking wisdom vocabulary: そうだん (consultation), おもいだす (remember/recall), ていねいに (carefully), きもちをこめて (put your heart into), ひでん (secret technique), けいけん (experience), ちえ (wisdom), けいしょう (inheritance), せいちょう (growth), かんしゃ (gratitude). Master emotional kitchen dialogue: expressing cooking struggles, recalling memories of family recipes, discovering hidden techniques, explaining the importance of feelings in cooking, expressing gratitude for inherited knowledge. Includes complete drama transcript with romaji/English, cultural deep-dive on Japanese culinary inheritance (料理の継承), the philosophy of 心を込める (putting heart into cooking), father-daughter bonds in traditional izakaya culture, troubleshooting guide using traditional wisdom (coating lotus root holes with potato starch, proper resting time, temperature control techniques), and the complete lotus root sandwich recipe with family-tested methods. Perfect for intermediate learners (JLPT N4-N3) ready to experience Japanese cooking culture through storytelling and emotional expression like a true izakaya family member! 📚Check Out the Full Study Guide on Substack https://learndeliciousjapanese.substack.com/

    8 min
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About

Learn Japanese through authentic izakaya recipes and food culture with Nami (izakaya owner) and Namihei (cooking teacher cat). Our story-driven approach makes mastering Japanese as enjoyable as cooking delicious traditional dishes. 📚Check Out the Full Study Guide on Substack learndeliciousjapanese.substack.com

Information

  • Creator
    Learn Delicious Japanese
  • Years Active
    2025 - 2026
  • Episodes
    23
  • Rating
    Clean
  • Copyright
    © Learn Delicious Japanese
  • Show Website
    Learn Delicious Japanese