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Home » Recipes » Plant-Based

Plant-Based

  • How to Make Shio Kombu (Salted Kelp)
  • Japanese Summer Vegetable Salad with Shio Kombu
  • How to Make Shiitake Dashi (Mushroom Stock) Properly
  • Kabocha no Nimono (Simmered Squash)
  • Asazuke (Japanese Light Pickles) with Salt
  • Senmaizuke (Japanese Pickled Turnips)
  • Hoshi Imo (Dried Japanese Sweet Potatoes)
  • Japanese Pickled Whole Cucumbers (Asazuke)
  • Satoimo no Nikorogashi (Simmered Taro)
  • Spinach Gomaae (Japanese Sesame Spinach Salad)
  • Japanese Corn Rice
  • Easy Homemade Tonkatsu Sauce
  • Yaki Onigiri (Grilled Rice Balls)
  • How to Cook Perfect Japanese Rice on the Stove
  • Kuri Gohan (Japanese Chestnut Rice)
  • Kuri Kinton (Pureed Sweet Potatoes with Candied Chestnuts)
  • Miso Dengaku (Miso Glazed Tofu and Eggplant)
  • Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)
  • Kinpira Gobo (Burdock Root Stir-Fry)
  • Wakame Rice
  • Gari (Pickled Sushi Ginger)
  • Tataki Kyuri (Japanese Smashed Cucumber Salad)
  • Yuzu Daikon (Japanese Pickled Daikon with Yuzu)
  • Satsumaimo Gohan (Japanese Sweet Potato Rice)
  • Wafu Dressing (Japanese Salad Dressing)
  • Mame Gohan (Japanese Green Pea Rice)

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Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

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