By a Registered Dietitian · Japanese Mom
The Japanese Art
of Feeding Your Baby
Age-appropriate Japanese weaning recipes, guides, and nutrition wisdom from a registered dietitian - designed for families anywhere in the world.
Browse by Stage
Japanese weaning follows four careful stages. Find the right recipes for your baby's age.
Stage 1
5-6 months
5 recipes
Stage 2
7-8 months
5 recipes
Stage 3
9-11 months
4 recipes
Stage 4
12-18 months
5 recipes
Essential Guides
Master dashi stock, Japanese rice, and the seasonings that make this cuisine gentle and nourishing.
How to Make Dashi (Japanese Stock)
Learn how to make authentic dashi from scratch. Dashi is the foundation of Japanese cooking - once you master it, every Japanese dish you make will taste better.
How to Cook Japanese Rice
The complete guide to cooking perfect Japanese short-grain rice, whether you use a rice cooker or a pot on the stove. Rice is the center of every Japanese meal.
Essential Japanese Seasonings Guide
The five core seasonings of Japanese cooking - soy sauce, mirin, sake, rice vinegar, and miso - plus dashi. Know these and you can make almost any Japanese dish.
Thickening with Katakuriko (Potato Starch)
How to use katakuriko, Japan's potato starch, to make glossy ankake sauces and gentle toromi - a technique that also makes food easier and safer for babies to swallow.
Preparing Vegetables the Japanese Way
The foundational vegetable prep techniques of Japanese cooking - blanching, removing bitterness, peeling and chamfering, and pureeing - and how each one carries over directly into making baby food.
Basic Japanese Cutting Techniques
The essential knife cuts of Japanese home cooking - from rounds and half-moons to julienne and rangiri - and how the right cut affects cooking, presentation, and safe sizes for babies.
Japanese Sea Vegetables: Kombu, Wakame, Nori and Hijiki
A guide to Japan's everyday sea vegetables - how to use kombu, wakame, nori and hijiki, their nutrition, and which are suitable for babies, with honest safety notes on iodine and arsenic.
About the author
Yumi - Registered Dietitian & Japanese Mom
After 7.5 years planning school lunches for hundreds of Japanese children, I became a first-time mother and started applying everything I knew to my own daughter's weaning journey. JapanDish is where I share what I've learned.
Full storyFree Baby Food Starter Guide
Get our free PDF guide to starting solids the Japanese way, plus weekly recipes and nutrition tips for your little one.