25+ Delicious Holiday Gluten-Free Japanese Recipes to Try This Season

The holidays are the perfect time to explore new cuisines, and if you’re looking to add something unique to your holiday meals, Japanese cuisine offers a delightful mix of flavors, textures, and ingredients.

Many traditional Japanese dishes are naturally gluten-free or can easily be adapted to meet dietary restrictions.

From savory to sweet, these 25+ gluten-free Japanese recipes will bring something new and exciting to your holiday table.

Whether you’re hosting a holiday dinner, preparing for a family gathering, or looking for new ideas to enjoy seasonal meals, these recipes include everything from comforting soups to festive treats.

The best part? You don’t have to worry about gluten because each recipe is carefully crafted to ensure it’s safe for anyone following a gluten-free lifestyle.

So, get ready to discover some of the best gluten-free Japanese dishes that will impress your guests and delight your taste buds.

25+ Delicious Holiday Gluten-Free Japanese Recipes to Try This Season

With the 25+ holiday gluten-free Japanese recipes we’ve shared, you can now enjoy the vibrant flavors of Japanese cuisine without worrying about gluten.

Whether you’re preparing a festive dessert like mochi or a savory main dish such as tamagoyaki, these recipes will make your holiday celebrations even more special.

From the rich umami of miso to the sweetness of kabocha squash, each dish brings its unique flavor profile and texture.

These gluten-free adaptations ensure that everyone at your holiday table can partake in the delicious experience of Japanese food.

Gluten-Free Sushi Rolls (Maki) with Avocado and Tuna

These gluten-free sushi rolls are a delightful and healthy alternative to traditional sushi, using gluten-free soy sauce. The combination of fresh tuna, creamy avocado, and seasoned rice creates a delicious and satisfying dish perfect for any holiday celebration.

Ingredients:

• 1 cup sushi rice (gluten-free)
• 1 ¼ cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 6 nori sheets
• 200g sushi-grade tuna, thinly sliced
• 1 ripe avocado, sliced
• ¼ cucumber, julienned
• 2 tbsp gluten-free soy sauce
• Pickled ginger (optional)

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker with 1 ¼ cups of water, or follow package instructions.
2. Once the rice is cooked, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Stir this mixture into the rice and let it cool to room temperature.
3. Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top.
4. Spread a thin layer of sushi rice over the nori, leaving about an inch at the top. Make sure the rice is evenly distributed.
5. Lay slices of tuna, avocado, and cucumber in the center of the rice.
6. Carefully roll the sushi using the mat, applying gentle pressure to form a tight roll. Seal the edge with a little water.
7. Slice the roll into bite-sized pieces and serve with gluten-free soy sauce and pickled ginger.

These gluten-free sushi rolls are a great choice for holiday gatherings, offering a fresh and flavorful dish that everyone will love. Whether you’re preparing for a holiday meal or a special occasion, these rolls offer a healthy and delicious way to enjoy the flavors of Japan without gluten.

Gluten-Free Tempura Vegetables

Tempura is a beloved Japanese dish, and this gluten-free version makes use of rice flour and cornstarch to create a light, crispy coating that’s perfect for all kinds of vegetables. Ideal for holiday parties, this dish can be enjoyed as a side or appetizer.

Ingredients:

• 1 small sweet potato, thinly sliced
• 1 zucchini, sliced into rounds
• 6-8 mushrooms, halved
• 1 small eggplant, sliced into rounds
• 1 cup rice flour
• ½ cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• ¾ cup cold sparkling water
• Vegetable oil for frying
• Gluten-free soy sauce for dipping

Instructions:

1. Heat oil in a deep pan or wok to 350°F (175°C).
2. In a large bowl, whisk together the rice flour, cornstarch, baking powder, and salt. Gradually add the sparkling water, stirring until you get a smooth batter.
3. Dip the sliced vegetables into the batter, ensuring they are fully coated.
4. Carefully place the vegetables in the hot oil and fry for 2-3 minutes, or until golden and crispy.
5. Remove the tempura from the oil and drain on paper towels.
6. Serve immediately with gluten-free soy sauce for dipping.

This gluten-free tempura vegetables recipe is perfect for adding a crispy, crunchy element to your holiday spread. The vegetables are coated in a light batter that’s crunchy on the outside while keeping the natural flavors of the veggies intact. Paired with soy sauce, this dish is both comforting and satisfying.

Gluten-Free Mochi with Red Bean Paste (Daifuku)

Mochi is a traditional Japanese dessert made from glutinous rice, but this gluten-free version uses sweet rice flour to create chewy, soft dough filled with sweet red bean paste. This treat is often enjoyed during holidays and special occasions.

Ingredients:

• 1 cup sweet rice flour (mochi flour)
• ½ cup sugar
• 1 cup water
• Cornstarch for dusting
• ½ cup red bean paste (anko)

Instructions:

1. In a bowl, combine sweet rice flour and sugar. Add the water gradually, stirring to create a smooth batter.
2. Pour the batter into a microwave-safe bowl and cover with plastic wrap. Microwave on high for 1 minute, stir, and then microwave for another 1 minute.
3. Stir the dough until it becomes thick and slightly translucent.
4. Dust a clean surface with cornstarch, and transfer the mochi dough onto the surface.
5. Divide the dough into 8 equal portions. Flatten each portion into a round shape.
6. Place a spoonful of red bean paste in the center of each piece of mochi, then fold the dough around the paste and pinch to seal.
7. Dust the mochi with additional cornstarch to prevent sticking and serve.

Gluten-free mochi with red bean paste is the perfect sweet treat for any holiday celebration. The chewy mochi exterior contrasts beautifully with the smooth, sweet red bean paste filling. This dessert is a great way to introduce a gluten-free version of a traditional Japanese favorite, offering a delightful end to your festive meals.

Gluten-Free Japanese Sweet Potato Soup (Daigaku Imo Soup)

This comforting gluten-free Japanese sweet potato soup is perfect for the colder months and the holiday season. It combines the natural sweetness of Japanese sweet potatoes with a rich, savory broth, creating a harmonious balance of flavors. It’s a warm and hearty dish that can be served as an appetizer or side dish.

Ingredients:

• 2 medium Japanese sweet potatoes (or purple sweet potatoes), peeled and diced
• 4 cups gluten-free vegetable broth
• 1 tbsp sesame oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp miso paste (ensure it’s gluten-free)
• 1 tbsp gluten-free soy sauce
• 1 tsp rice vinegar
• Salt and pepper to taste
• Chopped green onions for garnish
• Toasted sesame seeds for garnish

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until fragrant and softened, about 3-4 minutes.
2. Add the diced sweet potatoes to the pot and sauté for an additional 2-3 minutes.
3. Pour in the gluten-free vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Stir in the miso paste, gluten-free soy sauce, and rice vinegar. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls, and garnish with chopped green onions and toasted sesame seeds.

This gluten-free Japanese sweet potato soup is a perfect addition to your holiday table. The natural sweetness of the sweet potatoes, combined with the umami from the miso and soy sauce, creates a balanced, satisfying soup that’s both comforting and full of flavor. It’s a great way to enjoy a warm, gluten-free dish during the festive season.

Gluten-Free Teriyaki Chicken

A gluten-free twist on the classic Japanese teriyaki chicken, this recipe uses gluten-free soy sauce to create the savory and slightly sweet teriyaki sauce that is the hallmark of this beloved dish. The tender chicken is marinated, seared, and glazed in a rich teriyaki sauce, making it perfect for a holiday feast or a simple dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup gluten-free soy sauce
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch (optional for thicker sauce)
• 1 tbsp water (if using cornstarch)
• Sesame seeds for garnish
• Chopped green onions for garnish

Instructions:

1. In a bowl, whisk together the gluten-free soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
2. Place the chicken breasts in a shallow dish or a resealable bag and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Heat a large skillet over medium-high heat and add a small amount of sesame oil. Remove the chicken from the marinade and cook for 6-7 minutes per side, or until fully cooked and browned.
4. While the chicken cooks, pour the marinade into a small saucepan. Bring it to a simmer over medium heat, and cook for 3-4 minutes to reduce slightly. If you want a thicker sauce, mix cornstarch and water together, and stir it into the sauce to thicken.
5. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Slice the chicken into strips and drizzle with the reduced teriyaki sauce.
6. Garnish with sesame seeds and chopped green onions before serving.

Gluten-free teriyaki chicken is a flavorful and savory dish that is perfect for the holiday season. The tender chicken, coated in a rich, sweet and savory teriyaki glaze, makes for a delicious centerpiece for your festive meal. Paired with steamed vegetables or rice, it’s sure to be a crowd-pleaser and a holiday favorite.

Gluten-Free Japanese Cheesecake

Japanese cheesecake is lighter and fluffier than traditional Western cheesecakes, and this gluten-free version makes use of gluten-free flour to create the same delicate, airy texture. Perfect for holiday celebrations, this dessert is a stunning showstopper that will impress your guests while offering a delightful twist on a classic.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 cup cream cheese, softened
• ¼ cup unsalted butter, softened
• ½ cup granulated sugar
• 5 large eggs, separated
• 1 tsp vanilla extract
• ½ cup milk (dairy or non-dairy)
• 1 tbsp lemon juice
• ¼ tsp cream of tartar
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and grease the sides with butter.
2. In a large bowl, beat the cream cheese, butter, and sugar together until smooth and creamy.
3. Add the egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and milk.
4. Sift the gluten-free flour into the mixture and stir until fully incorporated.
5. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
9. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 10-15 minutes. Then remove and cool completely.
10. Dust the cheesecake with powdered sugar before serving.

Gluten-free Japanese cheesecake is a delicate and light dessert that’s perfect for holiday gatherings. With its airy texture and subtle sweetness, it makes for an elegant way to end a festive meal. Whether you serve it with fresh berries or enjoy it on its own, this gluten-free cheesecake is sure to become a favorite during the holiday season.

Gluten-Free Japanese Beef Sukiyaki

Sukiyaki is a beloved hot pot dish in Japan, typically enjoyed during special occasions. This gluten-free version substitutes traditional soy sauce with gluten-free options while maintaining the rich, savory flavors of the original. A perfect, warming dish for family gatherings, Sukiyaki combines thinly sliced beef, vegetables, and tofu in a sweet-savory broth.

Ingredients:

• 300g thinly sliced beef (preferably rib-eye or sirloin)
• 1 block of firm tofu, sliced into cubes
• 1 onion, thinly sliced
• 2 cups napa cabbage, chopped
• 1 carrot, julienned
• 1 cup shiitake mushrooms, sliced
• ½ cup gluten-free soy sauce
• ¼ cup mirin (ensure gluten-free)
• 2 tbsp sake (optional)
• 2 tbsp sugar
• 1 cup dashi broth (or vegetable broth for a vegetarian version)
• 1 tbsp sesame oil
• 2 eggs (optional, for dipping)
• Cooked rice, for serving

Instructions:

1. In a large skillet or shallow pot, heat sesame oil over medium heat. Add the sliced beef and cook until browned. Remove the beef and set aside.
2. In the same pot, add the onion, cabbage, carrot, and mushrooms. Sauté for a few minutes until the vegetables begin to soften.
3. In a small bowl, mix together the gluten-free soy sauce, mirin, sake, sugar, and dashi broth.
4. Return the beef to the pot and pour the sauce mixture over the ingredients. Bring to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld.
5. Add the tofu cubes to the pot and cook for an additional 5 minutes.
6. If using eggs, beat the eggs in a bowl and serve them on the side for dipping.
7. Serve the Sukiyaki hot with a bowl of steamed rice.

Gluten-free Beef Sukiyaki is a rich, flavorful dish that brings together tender beef, savory broth, and a variety of vegetables in one pot. It’s perfect for sharing with loved ones during the holidays, offering a hearty and satisfying meal that is both comforting and delicious. The addition of tofu and vegetables makes it a balanced and nutritious dish.

Gluten-Free Japanese Ramen (Gluten-Free Noodles)

Japanese ramen is a popular dish, and making it gluten-free doesn’t mean compromising on flavor. This recipe uses gluten-free noodles and a rich broth, packed with umami, to create a satisfying bowl of ramen. With a topping of tender pork, boiled eggs, and vegetables, this dish makes for a great holiday meal.

Ingredients:

• 4 gluten-free ramen noodles (store-bought or homemade)
• 200g pork belly, sliced thin
• 2 boiled eggs
• 1 cup bok choy or spinach
• 1 cup mushrooms, sliced
• 3 cups gluten-free chicken or vegetable broth
• 1 tbsp miso paste (gluten-free)
• 1 tbsp gluten-free soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1-inch piece of ginger, grated
• 2 green onions, chopped
• Nori (seaweed) for garnish
• Chili oil (optional)

Instructions:

1. In a medium pot, heat sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.
2. Add the gluten-free broth, miso paste, and soy sauce to the pot. Stir to combine and bring to a simmer. Let the broth simmer for 10-15 minutes, allowing the flavors to meld.
3. While the broth is simmering, cook the gluten-free ramen noodles according to the package instructions. Drain and set aside.
4. In a separate pan, pan-fry the thin slices of pork belly until crispy and golden.
5. Add the bok choy and mushrooms to the broth and cook for 3-4 minutes until the vegetables are tender.
6. To assemble the ramen, divide the cooked noodles into bowls. Pour the hot broth and vegetables over the noodles.
7. Top with the crispy pork belly, boiled eggs, green onions, and a few pieces of nori. Drizzle with chili oil if desired.

This gluten-free Japanese ramen is a comforting and delicious dish that brings all the best flavors of traditional ramen without gluten. The rich, savory broth combined with tender pork and soft-boiled eggs makes for a satisfying and filling meal. It’s perfect for a cozy holiday dinner or a special celebration with family and friends.

Gluten-Free Japanese Mochi Ice Cream

Mochi ice cream is a popular Japanese dessert that combines chewy mochi dough with a creamy ice cream filling. This gluten-free version ensures that everyone can enjoy this delightful treat, perfect for a holiday dessert table. The chewy exterior and creamy interior make for a delicious contrast of textures.

Ingredients:

• 1 cup sweet rice flour (mochi flour)
• 1/3 cup sugar
• 1 cup water
• Cornstarch for dusting
• 1 pint of your favorite gluten-free ice cream (matcha, red bean, or vanilla work great)

Instructions:

1. In a bowl, mix the sweet rice flour and sugar. Gradually add the water and stir to combine until smooth.
2. Pour the mixture into a microwave-safe bowl and cover with plastic wrap.
3. Microwave the mixture in 1-minute intervals, stirring in between, until the dough becomes thick and translucent. This should take about 3 minutes.
4. Dust a clean surface with cornstarch and transfer the mochi dough onto it. Let it cool for a few minutes until it is safe to handle.
5. Once cool, divide the dough into small portions, about 2 tablespoons each.
6. Flatten each portion into a circle using your hands. Place a small scoop of ice cream in the center of each circle.
7. Gently fold the mochi dough around the ice cream, pinching the edges together to seal it. Ensure that the mochi is tightly wrapped around the ice cream.
8. Place the mochi ice cream in the freezer for at least 2 hours to firm up before serving.

Gluten-free mochi ice cream is a delightful and unique dessert that will impress your guests during the holiday season. The chewy mochi dough paired with the cool, creamy ice cream creates a perfect balance of textures and flavors. Whether you opt for traditional matcha or a more familiar flavor like vanilla, this dessert is sure to be a hit at any celebration.

Gluten-Free Japanese Tempura

Tempura, a beloved Japanese dish, features vegetables and seafood coated in a crispy, light batter. This gluten-free version replaces traditional flour with rice flour and cornstarch, creating the same satisfying crunch. Perfect for the holidays, these crispy morsels of goodness will be the star of your festive spread.

Ingredients:

• 1 zucchini, sliced into thin rounds
• 1 sweet potato, peeled and cut into thin strips
• 6-8 large shrimp, peeled and deveined
• 1 cup rice flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup cold sparkling water
• 1/2 cup gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp grated ginger
• Oil for frying (vegetable or canola)

Instructions:

1. Prepare the dipping sauce by mixing the soy sauce, rice vinegar, sugar, and grated ginger in a bowl. Set aside.
2. Heat oil in a deep frying pan or wok to 350°F (175°C).
3. In a bowl, combine the rice flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until a batter forms. The batter should be slightly lumpy.
4. Dip the shrimp, zucchini slices, and sweet potato strips into the batter, ensuring they are evenly coated.
5. Fry the coated vegetables and shrimp in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy.
6. Remove the tempura from the oil and drain on paper towels to remove excess oil.
7. Serve the gluten-free tempura with the dipping sauce.

This gluten-free Japanese tempura recipe creates a light and crispy coating without compromising on texture or flavor. The rice flour and cornstarch provide the perfect crunch, while the dipping sauce adds an extra layer of umami. Whether served as an appetizer or a main dish, this gluten-free tempura is a delicious choice for your holiday meals.

Gluten-Free Japanese Teriyaki Chicken

Teriyaki chicken is a classic Japanese dish known for its sweet-savory glaze. This gluten-free version uses tamari (a gluten-free soy sauce) and other gluten-free ingredients to ensure the flavors remain authentic. Tender, juicy chicken glazed in a rich teriyaki sauce makes this dish a crowd-pleaser at any holiday gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup tamari (gluten-free soy sauce)
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
• 2 tsp sesame seeds (optional, for garnish)
• Sliced green onions, for garnish
• Cooked rice, for serving

Instructions:

1. In a small bowl, whisk together tamari, honey, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce.
2. Heat a skillet over medium heat and add the chicken breasts. Cook for 5-6 minutes on each side until the chicken is browned and cooked through.
3. While the chicken is cooking, pour the teriyaki sauce into a small saucepan and bring to a simmer. Let it cook for 2-3 minutes until slightly thickened.
4. Stir in the cornstarch mixture to the sauce and continue simmering until it thickens to your desired consistency.
5. Once the chicken is cooked, pour the thickened teriyaki sauce over the chicken, coating it evenly.
6. Garnish with sesame seeds and sliced green onions.
7. Serve the teriyaki chicken over a bed of steamed rice.

Gluten-free Teriyaki Chicken brings the sweet, savory flavors of traditional Japanese cooking to your holiday table without the gluten. The rich sauce enhances the tender chicken, making each bite deliciously flavorful. This dish is sure to be a favorite at any gathering, offering both simplicity and depth of flavor in one easy recipe.

Gluten-Free Japanese Sweet Potato and Black Sesame Cake (Daigaku Imo Cake)

Daigaku Imo, or “university sweet potatoes,” is a popular Japanese snack made with sweet potatoes glazed in syrup. This gluten-free cake version incorporates those same sweet potatoes, along with the earthy flavor of black sesame seeds, creating a rich and decadent dessert perfect for the holidays.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into cubes
• 1/4 cup maple syrup
• 1 tbsp gluten-free soy sauce
• 1 tbsp sesame oil
• 1/2 cup almond flour
• 1/2 cup rice flour
• 1/4 cup coconut flour
• 1/4 cup ground black sesame seeds
• 3 eggs
• 1/4 cup coconut milk
• 1/4 tsp vanilla extract
• 1/2 tsp baking powder
• 1 tbsp sesame seeds for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cake pan with parchment paper.
2. Steam the sweet potato cubes until soft, about 10-15 minutes. Once tender, mash them until smooth.
3. In a small pan, combine the maple syrup, soy sauce, and sesame oil, simmering for a few minutes until the syrup thickens slightly.
4. In a separate bowl, mix the almond flour, rice flour, coconut flour, black sesame seeds, and baking powder.
5. Add the eggs, coconut milk, and vanilla extract to the dry ingredients and stir until well combined.
6. Fold the mashed sweet potatoes into the batter and mix until smooth.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Once the cake is done, drizzle the syrup mixture over the top and sprinkle with sesame seeds.
10. Allow the cake to cool before slicing and serving.

This gluten-free Japanese Sweet Potato and Black Sesame Cake offers a unique, indulgent dessert perfect for the holiday season. The combination of sweet potatoes, black sesame, and the rich syrup glaze gives the cake an irresistible flavor and texture. It’s a perfect dessert for those looking for something traditional, yet gluten-free, to share with family and friends.

Gluten-Free Japanese Mochi

Mochi, a chewy and sweet Japanese rice cake, is a festive treat that’s perfect for the holiday season. This gluten-free version is made from sweet rice flour (mochi flour), ensuring a soft and chewy texture. Filled with your choice of sweet fillings like red bean paste or fruit, this treat offers a delightful contrast of textures and flavors, making it a wonderful addition to your holiday dessert table.

Ingredients:

• 1 cup glutinous rice flour (sweet rice flour or mochiko)
• 1/4 cup sugar
• 1/2 cup water
• Cornstarch, for dusting
• Red bean paste (anko) or fruit like strawberries (optional, for filling)

Instructions:

1. In a microwave-safe bowl, combine the rice flour and sugar. Slowly add water, stirring until the mixture is smooth.
2. Cover the bowl with a microwave-safe lid or plastic wrap. Microwave the mixture on high for 1-minute intervals, stirring each time until the dough becomes thick and sticky (about 3-4 minutes total).
3. Allow the mochi dough to cool for a few minutes until it is comfortable to handle.
4. Dust a clean surface with cornstarch to prevent sticking. Turn out the mochi dough and divide it into small, even portions.
5. Flatten each portion into a round disc. If using, place a small spoonful of red bean paste or a piece of fruit in the center of each disc. Gently fold the edges over the filling and pinch to seal.
6. Roll each piece of mochi in cornstarch to prevent them from sticking together.
7. Serve immediately or refrigerate for later.

Gluten-free Japanese mochi is a wonderfully chewy and satisfying treat perfect for any celebration. The ability to customize the filling makes it a versatile dessert for your holiday spread. Whether filled with sweet red bean paste, fresh fruit, or enjoyed plain, this mochi recipe will add a fun and delicious touch to your festive meals.

Gluten-Free Japanese Kabocha Squash Soup

Kabocha squash is a staple in Japanese cuisine, often used in soups and stews. This rich, creamy gluten-free kabocha squash soup combines the natural sweetness of the squash with savory flavors, making it an ideal dish for the holiday season. Topped with a sprinkle of toasted sesame seeds or herbs, this velvety soup is comforting, flavorful, and perfect for a holiday starter or light meal.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cut into cubes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1/2 cup coconut milk
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp grated ginger (optional)
• Toasted sesame seeds or fresh herbs (like cilantro or chives), for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the kabocha squash cubes and sauté for another 5 minutes, allowing the squash to slightly caramelize.
3. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender and blend in batches.
5. Stir in the coconut milk and grated ginger, and season with salt and pepper to taste.
6. Continue to simmer the soup for an additional 5-10 minutes to allow the flavors to meld.
7. Serve the soup hot, garnished with toasted sesame seeds or fresh herbs.

This gluten-free Japanese kabocha squash soup is a velvety, comforting dish perfect for chilly holiday nights. The natural sweetness of the kabocha squash is balanced by the savory broth and coconut milk, creating a harmonious flavor profile. The soup is simple to make, yet elegant, making it an ideal choice for your holiday table.

Gluten-Free Japanese Tamagoyaki (Rolled Omelette)

Tamagoyaki, a traditional Japanese rolled omelette, is a versatile dish enjoyed during breakfast or as a side dish. This gluten-free version uses tamari or gluten-free soy sauce, ensuring it retains the authentic umami flavor without any gluten. With its sweet-savory balance and delicate texture, tamagoyaki is a perfect addition to your holiday brunch or appetizer spread.

Ingredients:

• 4 large eggs
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tsp sugar
• 1/2 tsp rice vinegar
• 1 tbsp vegetable oil (for cooking)
• A pinch of salt

Instructions:

1. In a bowl, whisk together the eggs, tamari, sugar, rice vinegar, and a pinch of salt until well combined.
2. Heat a tamagoyaki pan or a regular non-stick skillet over medium heat and lightly grease it with vegetable oil.
3. Pour a small amount of the egg mixture into the pan, swirling it to cover the bottom. Let it cook for about 1-2 minutes until just set.
4. Roll the omelette from one end of the pan to the other, then push it to the side of the pan.
5. Lightly oil the pan again and pour in more egg mixture, lifting the rolled omelette to allow the uncooked egg to flow underneath.
6. Continue rolling the omelette in layers, adding more egg mixture as needed, until all of it is used up.
7. Once the omelette is fully rolled, remove it from the pan and let it cool slightly before slicing into bite-sized pieces.
8. Serve immediately or chill for later.

Gluten-free Tamagoyaki is a delightful, savory addition to your holiday meals. With its sweet-savory flavor and soft, fluffy texture, this rolled omelette will impress guests and make a beautiful side dish. Whether served warm or chilled, it’s a simple yet elegant choice for holiday brunches or gatherings.

Note: More recipes are coming soon!