Plant-Based (Vegan)

How to Make Shio Kombu (Salted Kelp)

Authentic Yaki Imo (Baked Japanese Sweet Potatoes)

Ochazuke (Japanese Tea over Rice)

Sata Andagi (Okinawan Doughnuts)

Shirataki Amakarani (Japanese Sweet and Savory Konjac Noodles)

Green Shiso Juice

Japanese Pickled Onions

Japanese Ginger Rice

Warabi Mochi

Japanese Pickled Shiso (Perilla) Leaves in Soy Sauce

Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)

Japanese Avocado Salad with Cucumber

Easy Kombu Chips (Kelp Chips)

Kinako Nejiri (Japanese Twisted Soybean Flour Snack)

Shiratama Dango (Japanese Rice Dumplings)

Miso Dengaku (Miso Glazed Tofu and Eggplant)

Uiro (Traditional Japanese Steamed Cake)

Satoimo no Nikorogashi (Simmered Taro)

Hoshi Imo (Japanese Dried Sweet Potatoes)

Ohagi / Botamochi (Japanese Sweet Rice Balls)

Kabocha no Nimono (Simmered Squash)

Yuzu Sorbet

Kinpira Gobo (Burdock Root Stir-Fry)

Kohakutou (Edible Crystal Candy)

Tataki Kyuri (Japanese Smashed Cucumber Salad)

Matcha Salt

Karikari Maitake (Crispy Japanese Maitake Mushrooms)

Zunda Mochi (Rice Cakes with Sweet Edamame Paste)

Sweet Matcha Green Tea

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)

Yaki Onigiri (Grilled Rice Balls)

Kuri Kinton (Pureed Sweet Potatoes with Candied Chestnuts)

Gari (Pickled Sushi Ginger)