Plant-Based

Okayu (Japanese Rice Porridge)

Tentsuyu (Tempura Dipping Sauce)

Kuri no Kanroni (Japanese Candied Chestnuts)

Sata Andagi (Okinawan Doughnuts)

Japanese-Style Salted Edamame

Shio Tofu (Salt-Cured Tofu)

Japanese Savory Pickled Green Onions (Scallions)

Easy Kombu Chips (Kelp Chips)

How to Brew Sencha Green Tea — A Traditional Japanese Guide

Agedashi Tofu (Japanese Deep Fried Tofu in a Dashi-Based Sauce)

Edamame with Garlic and Soy Sauce

Two Ways to Make Kombu Dashi (Kelp Stock)

Dashi Chazuke (Dashi Broth over Rice)

Nori no Tsukudani (Nori Seaweed Paste)

Anko / Tsubu-an (Sweet Red Bean Paste with Whole Beans)

Warabi Mochi

Uiro (Traditional Japanese Steamed Cake)

How to Make Shio Kombu (Salted Kelp)

How to Make Shiitake Dashi (Mushroom Stock) Properly

Spinach Gomaae (Japanese Sesame Spinach Salad)

Easy Homemade Tonkatsu Sauce

Yaki Onigiri (Grilled Rice Balls)

Kuri Kinton (Pureed Sweet Potatoes with Candied Chestnuts)

Miso Dengaku (Miso Glazed Tofu and Eggplant)

Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)

Gari (Pickled Sushi Ginger)

Wafu Dressing (Japanese Salad Dressing)