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.
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 storyBrowse 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
5 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.
Free 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.