30+ Authentic January Japanese Recipes to Keep You Warm and Satisfied

January is a time of renewal and reflection in Japanese culture, marked by traditions, seasonal ingredients, and warming dishes perfect for the colder weather.

Whether you’re celebrating Oshōgatsu (Japanese New Year), detoxing after holiday indulgences, or simply exploring Japanese cuisine, this month offers a wealth of delicious recipes.

From comforting soups to elegant simmered dishes, January’s Japanese recipes bring a sense of comfort, nutrition, and cultural heritage to your table.

In this blog, you’ll find a curated collection of over 30 Japanese recipes perfect for the winter season. These recipes celebrate seasonal ingredients like daikon, yuzu, and tofu while showcasing Japan’s rich culinary traditions.

Whether you’re a seasoned chef or new to Japanese cooking, these dishes are easy to prepare and guaranteed to bring warmth and joy to your home during January.

30+ Authentic January Japanese Recipes to Keep You Warm and Satisfied

January is a month filled with opportunities to explore the warmth and richness of Japanese cuisine.

From traditional New Year’s dishes like ozoni soup and osechi ryori to everyday comfort foods like miso soup and nikujaga, the recipes in this collection offer something for every palate.

These dishes not only provide nourishment but also connect us to the deeper traditions and seasonal rhythms of Japan.

Whether you’re cooking for a special occasion or simply looking for inspiration to brighten up a chilly evening, these 30+ Japanese recipes are sure to bring joy and comfort to your kitchen.

Try them out, and let the flavors of Japan transform your January into a month of delicious discovery.

Japanese Ozoni Soup (New Year’s Mochi Soup)

Ozoni soup is a traditional Japanese dish served during the New Year to symbolize health and prosperity. Each region in Japan has its unique version of Ozoni, but this recipe features a light and savory dashi broth with soft, toasted mochi, vibrant vegetables, and tender chicken pieces. This comforting soup is perfect for cold January days and a fantastic introduction to Japanese New Year traditions.

Ingredients:

• 4 cups dashi stock
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp salt (adjust to taste)
• 4 pieces of mochi
• 1 small carrot (sliced into thin rounds)
• 4 shiitake mushrooms
• 1 cup cooked chicken (shredded or diced)
• 1 handful spinach (blanched and cut into 2-inch lengths)
• 1 green onion (sliced thinly)

Instructions:

1. Prepare the broth: Heat dashi stock in a pot and season with soy sauce, mirin, and salt. Let it simmer for 5 minutes.
2. Cook vegetables and chicken: Add carrots and shiitake mushrooms to the broth and simmer until tender, about 8 minutes. Add the cooked chicken and simmer for 2 more minutes.
3. Toast the mochi: Grill or pan-fry the mochi pieces until they puff and develop a slight crisp exterior.
4. Assemble the soup: Place a piece of mochi into each bowl. Pour the hot broth with chicken and vegetables over the mochi. Garnish with blanched spinach and sliced green onions.
5. Serve immediately: Ensure the soup is hot to enjoy the melting texture of the mochi.

Ozoni soup is not just a dish but a cultural experience that connects you to the heart of Japanese New Year celebrations. Its harmonious blend of flavors and textures makes it a timeless favorite. Enjoy this soup on a cozy January evening, and embrace the warmth and prosperity it symbolizes.

Tonkatsu with Yuzu Kosho Sauce

Tonkatsu is a Japanese favorite—a breaded and deep-fried pork cutlet known for its crispy exterior and juicy interior. This January twist adds a zesty yuzu kosho sauce, a condiment made from yuzu citrus and chili peppers, creating a tangy and slightly spicy flavor profile. Pair it with shredded cabbage and rice for a complete meal that’s hearty and satisfying.

Ingredients:

• 4 boneless pork chops
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup all-purpose flour
• 2 eggs (beaten)
• 1 cup panko breadcrumbs
• Vegetable oil (for frying)
• 1 tbsp yuzu kosho
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• Shredded cabbage (for serving)

Instructions:

1. Prepare the pork: Pound the pork chops lightly to even thickness. Season with salt and pepper.
2. Bread the pork: Coat each chop in flour, dip in beaten eggs, and cover in panko breadcrumbs, pressing gently to adhere.
3. Fry the pork: Heat oil in a deep pan to 350°F (175°C). Fry each cutlet until golden brown and fully cooked, about 3–4 minutes per side. Drain on paper towels.
4. Make the sauce: In a small bowl, mix yuzu kosho, soy sauce, mirin, and sugar. Stir until the sugar dissolves.
5. Assemble and serve: Slice the Tonkatsu into strips and drizzle the sauce over the top. Serve with shredded cabbage and rice.

Tonkatsu with Yuzu Kosho Sauce brings a refreshing twist to the classic Japanese pork cutlet. The combination of crispiness and zesty flavors makes it a delightful dish to brighten up chilly January meals. Whether you’re a fan of traditional Japanese cuisine or exploring new flavors, this dish is sure to impress.

Japanese Winter Hot Pot (Yosenabe)

Yosenabe is a quintessential Japanese winter hot pot, ideal for cozy family dinners in January. It features a medley of seafood, meat, tofu, and fresh vegetables cooked in a savory broth right at the table. This one-pot dish is versatile, allowing you to use seasonal ingredients, and its communal nature makes it perfect for bringing people together on a cold evening.

Ingredients:

• 6 cups dashi stock
• 3 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1 tsp salt
• 8 shrimp (peeled and deveined)
• 4 slices of salmon or cod
• 1/2 pound thinly sliced beef or pork
• 1 block firm tofu (cubed)
• 1 cup Napa cabbage (chopped)
• 1 cup shiitake mushrooms
• 1 cup enoki mushrooms
• 1 carrot (sliced)
• 1 bunch green onions (cut into 2-inch lengths)

Instructions:

1. Prepare the broth: Combine dashi, soy sauce, sake, mirin, and salt in a large pot. Heat until just simmering.
2. Arrange the ingredients: In a shallow pot or hot pot, neatly arrange the seafood, meat, tofu, and vegetables.
3. Cook the hot pot: Pour the simmering broth over the ingredients. Cover and cook over medium heat until all ingredients are cooked through, about 10–15 minutes.
4. Serve: Serve directly from the pot at the table. Accompany with rice and optional dipping sauces like ponzu or sesame sauce.

Yosenabe is more than just a meal; it’s an experience that brings warmth, comfort, and togetherness during the cold January months. With its rich flavors and variety of ingredients, this hot pot is a celebration of Japanese culinary tradition and perfect for family and friends to share.

Kinako Mochi (Roasted Soybean Flour Mochi)

Kinako Mochi is a simple yet indulgent Japanese treat that celebrates the soft, chewy texture of mochi paired with the nutty sweetness of roasted soybean flour. Popular during the New Year, this dish is a symbol of tradition and prosperity. Its warm and earthy flavors make it a delightful dessert or snack to enjoy during the cold January days.

Ingredients:

• 4 pieces of mochi
• 3 tbsp kinako (roasted soybean flour)
• 2 tbsp sugar
• 1 pinch of salt
• 2 tbsp water or soy milk (optional for drizzling)

Instructions:

1. Prepare the mochi: Toast the mochi in a toaster oven or fry it in a non-stick pan until it puffs up and becomes golden on the edges.
2. Mix the kinako topping: In a small bowl, combine kinako, sugar, and salt.
3. Coat the mochi: While the mochi is warm, roll each piece in the kinako mixture until well-coated.
4. Optional drizzle: For extra richness, drizzle a bit of water or soy milk over the mochi before serving.
5. Serve warm: Enjoy the dish immediately while the mochi is soft and chewy.

Kinako Mochi is a comforting Japanese classic that embodies the simplicity and depth of traditional flavors. Its unique combination of textures and the nutty-sweet aroma of kinako make it a must-try during the festive season. Treat yourself to this quick and satisfying snack on a chilly January afternoon.

Ginger Miso Nabe (Hot Pot)

Ginger Miso Nabe is a warming Japanese hot pot dish that combines the deep umami of miso with the zing of fresh ginger. This hearty and healthy one-pot meal is ideal for chilly January nights, offering a nourishing way to ward off the winter cold. Packed with seasonal vegetables, tofu, and your choice of protein, it’s a versatile dish the whole family will love.

Ingredients:

• 6 cups dashi stock
• 3 tbsp white miso paste
• 1 tbsp grated ginger
• 1 tbsp soy sauce
• 1/2 pound thinly sliced pork or chicken
• 1 block silken tofu (cubed)
• 1 cup Napa cabbage (chopped)
• 1 cup shiitake mushrooms (sliced)
• 1 cup daikon radish (thinly sliced)
• 1 bunch of green onions (sliced)
• Cooked rice or udon noodles (optional, for serving)

Instructions:

1. Prepare the broth: Heat dashi in a large pot. Add miso paste, grated ginger, and soy sauce. Stir until the miso dissolves and the broth is fragrant.
2. Add ingredients: Layer the meat, tofu, cabbage, mushrooms, and daikon radish in the pot. Cover and simmer for 10–12 minutes or until the vegetables and meat are cooked through.
3. Garnish and serve: Sprinkle green onions over the top. Serve hot with rice or noodles if desired.
4. Enjoy communally: This dish is best eaten at the table directly from the pot for a warm, shared experience.

Ginger Miso Nabe is a delightful fusion of bold flavors and wholesome ingredients, making it perfect for January gatherings. The comforting aroma of ginger and miso combined with fresh vegetables and tender protein creates a balanced meal that nourishes both the body and soul.

Daikon and Carrot Nimono (Simmered Vegetables)

Daikon and Carrot Nimono is a classic Japanese simmered dish that highlights the natural sweetness of winter root vegetables. Slow-cooked in a savory dashi and soy-based broth, this recipe is light yet satisfying, making it an excellent side dish or light meal for the colder months. Its simplicity and warmth embody the spirit of January comfort foods in Japan.

Ingredients:

• 2 cups dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 1 medium daikon radish (peeled and cut into 1-inch rounds)
• 2 medium carrots (cut into thick slices)
• Optional garnish: chopped green onions or sesame seeds

Instructions:

1. Prepare the broth: In a medium pot, heat dashi stock and add soy sauce, mirin, and sugar. Bring to a simmer.
2. Simmer the vegetables: Add the daikon and carrots to the pot. Cover and cook on low heat for 20–30 minutes, or until the vegetables are tender and have absorbed the flavors of the broth.
3. Garnish and serve: Transfer the vegetables to a serving dish, spoon some broth over them, and garnish with chopped green onions or sesame seeds.
4. Enjoy warm: Serve as a side dish with rice or grilled fish.

Daikon and Carrot Nimono is a wonderful way to appreciate the subtle yet rich flavors of Japanese cuisine. This dish is perfect for a healthy, warming meal during January, offering both comfort and a taste of seasonal produce. Whether enjoyed as a side or on its own, it’s a simple delight that’s easy to prepare and deeply satisfying.

Shogayaki (Ginger Pork)

Shogayaki, or Ginger Pork, is a beloved Japanese dish that perfectly balances sweet and savory flavors with a hint of warming ginger. This quick and easy recipe is a fantastic choice for January, offering hearty comfort and a touch of zing to brighten up cold winter days. Serve it with steamed rice and shredded cabbage for a wholesome meal.

Ingredients:

• 1/2 pound thinly sliced pork loin
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tbsp grated ginger
• 1 tbsp vegetable oil
• 1/4 head of cabbage (shredded)
• Steamed rice (for serving)

Instructions:

1. Make the sauce: In a small bowl, mix soy sauce, mirin, sake, sugar, and grated ginger. Stir until the sugar dissolves.
2. Cook the pork: Heat oil in a skillet over medium-high heat. Add the pork slices and cook until lightly browned on both sides.
3. Add the sauce: Pour the sauce over the pork in the skillet. Simmer for 2–3 minutes, allowing the pork to absorb the flavors and the sauce to thicken slightly.
4. Plate and serve: Serve the pork with steamed rice and shredded cabbage on the side. Drizzle any remaining sauce over the pork and rice.

Shogayaki is a quick, flavorful dish that is perfect for busy January evenings. The combination of tender pork and the zesty ginger-infused sauce provides warmth and comfort, making it a go-to recipe for Japanese food lovers during the winter months.

Ozoni Kanto Style (New Year’s Soup with Clear Broth)

This variation of Ozoni soup, popular in the Kanto region of Japan, features a clear and delicate broth made from dashi, showcasing the natural flavors of the ingredients. Traditionally served during the New Year, it’s a light yet nourishing dish that’s perfect for a January meal. The combination of toasted mochi, colorful vegetables, and chicken creates a beautifully balanced bowl that’s as visually appealing as it is delicious.

Ingredients:

• 4 cups dashi stock
• 1 tbsp soy sauce
• 1 tsp salt (to taste)
• 1 tbsp sake
• 4 pieces mochi
• 1 small chicken thigh (sliced)
• 1/2 cup daikon radish (sliced into rounds)
• 1/2 cup carrot (cut into flower shapes or rounds)
• 4 shiitake mushrooms
• 1 handful komatsuna (or spinach, blanched)
• Yuzu peel (optional, for garnish)

Instructions:

1. Prepare the broth: Heat dashi in a pot and season with soy sauce, salt, and sake. Simmer gently.
2. Cook the ingredients: Add daikon, carrots, and chicken slices to the broth. Simmer until the vegetables are tender and the chicken is fully cooked, about 10 minutes.
3. Toast the mochi: Grill or pan-fry mochi pieces until puffed and golden.
4. Assemble the soup: Place a piece of mochi in each bowl. Ladle the hot broth with vegetables and chicken over the mochi. Garnish with komatsuna and a sliver of yuzu peel.
5. Serve immediately: Ensure the soup is piping hot for the best experience.

Ozoni Kanto Style is a beautiful representation of Japanese culinary tradition, blending simplicity and elegance in every bite. Its clear broth and fresh ingredients make it a light yet satisfying dish to enjoy during the cold days of January, keeping you warm and connected to Japanese culture.

Japanese Kabocha Salad (Winter Squash Salad)

Japanese Kabocha Salad is a delightful winter side dish that features the creamy, naturally sweet flavor of kabocha squash. Enhanced with crunchy vegetables and a touch of mayonnaise, this salad is comforting and perfect for January. Its bright yellow-orange color adds a cheerful touch to your table, making it a great addition to any meal.

Ingredients:

• 1 small kabocha squash (about 1 pound)
• 1/4 cup mayonnaise (preferably Japanese Kewpie)
• 1/4 cup cucumber (thinly sliced)
• 1/4 cup red onion (thinly sliced)
• 1 pinch of salt
• 1/4 tsp black pepper

Instructions:

1. Prepare the kabocha: Cut the kabocha into small chunks, remove the seeds, and steam or boil until tender (about 15 minutes). Let it cool slightly, then mash it with a fork, leaving some small chunks for texture.
2. Prepare the vegetables: Sprinkle cucumber and red onion slices with a pinch of salt. Let sit for 5 minutes, then squeeze out excess water.
3. Mix the salad: In a bowl, combine the mashed kabocha, cucumber, and red onion. Add mayonnaise, black pepper, and mix until well combined.
4. Chill and serve: Refrigerate for 15–20 minutes before serving. Enjoy as a side dish or light snack.

Japanese Kabocha Salad is a vibrant and creamy dish that showcases the natural sweetness of winter squash. Its combination of smooth and crunchy textures makes it a delightful addition to your January meals. Simple to prepare and bursting with flavor, it’s a dish you’ll want to make all winter long.

Kuri Gohan (Chestnut Rice)

Kuri Gohan, or Chestnut Rice, is a fragrant and mildly sweet dish that captures the essence of Japanese comfort food. Traditionally prepared during the colder months, this dish combines the nutty aroma of chestnuts with the delicate flavor of seasoned rice. It’s an elegant yet simple recipe that’s perfect for January, providing warmth and nourishment.

Ingredients:

• 2 cups Japanese short-grain rice
• 12 fresh chestnuts (or pre-cooked chestnuts)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tsp salt
• 2 1/2 cups dashi or water
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Prepare the chestnuts: If using fresh chestnuts, boil them for 20 minutes, then peel off the shells and inner skin. If using pre-cooked chestnuts, skip this step.
2. Wash the rice: Rinse the rice in cold water until the water runs clear, then drain.
3. Season and cook: In a rice cooker or pot, combine the rice, dashi (or water), soy sauce, mirin, and salt. Place the peeled chestnuts on top of the rice. Cook as you would regular rice.
4. Fluff and serve: Once cooked, gently fluff the rice, being careful not to break the chestnuts. Garnish with sesame seeds if desired and serve warm.

Kuri Gohan is a cozy and flavorful dish that’s ideal for chilly January evenings. The creamy texture of chestnuts paired with the delicate seasoning of the rice creates a harmonious dish that’s both comforting and satisfying.

Nanakusa Gayu (Seven-Herb Rice Porridge)

Nanakusa Gayu, or Seven-Herb Rice Porridge, is a traditional dish eaten on January 7th to promote health and well-being for the year ahead. This light, soothing porridge features seven spring herbs, offering a gentle detox after the indulgent holiday season. It’s a reminder of simplicity and renewal in Japanese culinary culture.

Ingredients:

• 1 cup Japanese short-grain rice
• 5 cups water
• 1 tsp salt
• 1 small bunch of nanakusa (seven spring herbs, or substitute with parsley, radish greens, and spinach)

Instructions:

1. Wash the rice: Rinse the rice under cold water until the water runs clear.
2. Cook the porridge: Combine rice and water in a pot. Bring to a boil, then reduce heat to low and simmer for 30–40 minutes, stirring occasionally. Add salt to taste.
3. Prepare the herbs: Rinse and finely chop the herbs. Blanch them in boiling water for 30 seconds, then drain.
4. Combine and serve: Stir the herbs into the porridge just before serving. Enjoy warm as a gentle, healthy meal.

Nanakusa Gayu is more than just a dish—it’s a tradition that embodies health and mindfulness. The delicate flavors of the herbs and the creamy texture of the porridge make it a perfect choice for a light meal in January, celebrating renewal and simplicity.

Zenzai (Sweet Red Bean Soup with Mochi)

Zenzai is a comforting dessert soup made with sweet azuki beans and chewy mochi, traditionally enjoyed during winter. It’s a warm, sweet treat that’s especially popular in January, offering a delightful way to wind down after a long day. The combination of creamy beans and soft mochi creates a nostalgic flavor that feels like a warm hug.

Ingredients:

• 1 cup sweet azuki beans (canned or pre-cooked)
• 1/4 cup sugar (adjust to taste)
• 1 1/2 cups water
• 4 pieces mochi (toasted or grilled)

Instructions:

1. Prepare the azuki beans: If using canned beans, drain and rinse them. If using dried beans, soak overnight and boil until soft.
2. Make the soup: Combine azuki beans, water, and sugar in a pot. Simmer on low heat for 10–15 minutes until the mixture thickens slightly. Adjust sweetness to taste.
3. Toast the mochi: Grill or pan-fry mochi until puffed and slightly crispy.
4. Serve: Ladle the hot azuki soup into bowls and add a piece of toasted mochi to each bowl. Serve immediately.

Zenzai is a heartwarming dessert that’s perfect for cold January days. The natural sweetness of the azuki beans pairs beautifully with the chewy texture of mochi, making it a satisfying and indulgent treat to enjoy with family or friends.

Kenchinjiru (Vegetable and Tofu Soup)

Kenchinjiru is a hearty and nutritious vegetable soup rooted in Buddhist temple cuisine, making it a healthy choice for cold January days. Featuring an array of seasonal vegetables, tofu, and a savory dashi-based broth, this dish is warming and satisfying while remaining light. Perfect for those seeking comfort and balance after the holiday season, Kenchinjiru is a delicious way to enjoy Japanese home cooking.

Ingredients:

• 4 cups dashi stock
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tsp salt
• 1 block firm tofu (cubed)
• 1 cup daikon radish (cut into chunks)
• 1 cup carrot (sliced into rounds)
• 1 cup taro root (peeled and cubed)
• 1/2 cup burdock root (thinly sliced)
• 1 cup shiitake mushrooms (sliced)
• 1 tbsp sesame oil

Instructions:

1. Prepare the ingredients: Wash and chop the vegetables. Heat sesame oil in a pot and sauté burdock root, daikon, carrot, and taro until lightly browned.
2. Add the broth: Pour in the dashi stock, soy sauce, mirin, and salt. Bring to a boil, then reduce to a simmer.
3. Cook the tofu and mushrooms: Add the tofu and shiitake mushrooms to the pot. Simmer for 15–20 minutes, until the vegetables are tender.
4. Serve: Ladle into bowls and enjoy hot.

Kenchinjiru is a wonderfully wholesome dish that showcases the natural flavors of fresh vegetables. Its comforting warmth and nutritious ingredients make it an excellent choice for January, especially for those looking for a healthy and hearty soup to enjoy during the winter months.

Yudofu (Hot Tofu)

Yudofu, or Hot Tofu, is a simple and soothing dish that epitomizes the elegance of Japanese cuisine. A Kyoto specialty, this warm tofu dish is served with a light dipping sauce, allowing the tofu’s natural creaminess to shine. It’s perfect for January, offering a light and restorative meal after the indulgences of the holidays.

Ingredients:

• 1 block silken tofu
• 4 cups dashi stock
• 1 tsp soy sauce
• 1 tsp mirin
• 1 tbsp ponzu sauce (for serving)
• 1 green onion (finely sliced)
• Grated ginger (optional, for garnish)

Instructions:

1. Prepare the tofu: Cut the tofu into large cubes and gently rinse under cold water to remove any excess brine.
2. Heat the broth: In a pot, combine dashi, soy sauce, and mirin. Heat gently until just below boiling.
3. Cook the tofu: Add tofu cubes to the hot broth and simmer for 5 minutes. Be careful not to boil, as this can break the tofu.
4. Serve: Transfer the tofu to serving bowls. Drizzle with ponzu sauce, garnish with green onions and grated ginger, and serve immediately.

Yudofu is a light and nutritious dish that embodies the essence of Japanese simplicity. With its clean flavors and warming qualities, it’s an ideal meal for January, offering a sense of comfort and purity to start the year on a gentle and refreshing note.

Nishime (Simmered Vegetables)

Nishime is a classic Japanese dish of simmered vegetables, often enjoyed as part of New Year’s feasts and throughout January. This comforting dish features root vegetables like lotus root, carrots, and taro simmered in a sweet-savory soy-based broth. Nishime is a true celebration of seasonal ingredients, offering a rich yet healthy option for winter dining.

Ingredients:

• 1 cup taro root (peeled and cubed)
• 1 cup carrots (cut into rounds or decorative shapes)
• 1/2 cup lotus root (sliced into thin rounds)
• 1/2 cup snow peas (trimmed)
• 4 shiitake mushrooms (rehydrated if dried, sliced)
• 1 cup konnyaku (cubed)
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp sugar
• 2 cups dashi stock

Instructions:

1. Prepare the ingredients: Wash, peel, and cut the vegetables into bite-sized pieces.
2. Cook the vegetables: In a large pot, combine dashi, soy sauce, mirin, and sugar. Bring to a boil, then add taro, carrots, lotus root, shiitake mushrooms, and konnyaku. Simmer for 20 minutes.
3. Add the snow peas: Add snow peas during the last 2 minutes of cooking to retain their bright green color and crisp texture.
4. Serve: Transfer to a serving dish and serve warm or at room temperature.

Nishime is a dish that brings together the best of Japanese seasonal cooking, with its harmonious blend of flavors and textures. Perfect for a family meal or a festive gathering, this simmered vegetable dish is a versatile and comforting choice for the cold days of January.

Note: More recipes are coming soon!