Plant-Based (Vegan)

Traditional-Style Sekihan (Japanese Red Rice with Adzuki Beans)

Yuzu Sorbet

Kinpira Gobo (Burdock Root Stir-Fry)

Senmaizuke (Japanese Pickled Turnips)

Japanese Pickled Whole Cucumbers (Asazuke)

Kohakutou (Edible Crystal Candy)

Tataki Kyuri (Japanese Smashed Cucumber Salad)

Japanese Onion Salad

Matcha Salt

Nikiri Soy Sauce (Simmered Soy Sauce for Sushi)

Karikari Maitake (Crispy Japanese Maitake Mushrooms)

Zunda Mochi (Rice Cakes with Sweet Edamame Paste)

Ochazuke (Japanese Tea over Rice)

Asazuke (Japanese Light Pickles) with Salt

Sweet Matcha Green Tea

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)

How to Brew Sencha Green Tea — A Traditional Japanese Guide

Edamame with Garlic and Soy Sauce

Dashi Chazuke (Dashi Broth over Rice)

Nori no Tsukudani (Nori Seaweed Paste)

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

How to Make Shiitake Dashi (Mushroom Stock) Properly

Spinach Gomaae (Japanese Sesame Spinach Salad)

Yaki Onigiri (Grilled Rice Balls)

Kuri Kinton (Pureed Sweet Potatoes with Candied Chestnuts)

Gari (Pickled Sushi Ginger)