Plant-Based (Vegan)

Yaki Onigiri (Grilled Rice Balls)

Easy Homemade Tonkatsu Sauce

Japanese Corn Rice

Miso Dengaku (Miso Glazed Tofu and Eggplant)

Japanese Ginger Rice

Kabocha no Nimono (Simmered Squash)

Kuri no Kanroni (Japanese Candied Chestnuts)

Kuri Kinton (Pureed Sweet Potatoes with Candied Chestnuts)

Two Ways to Make Kombu Dashi (Kelp Stock)

Kuri Gohan (Japanese Chestnut Rice)

Sata Andagi (Okinawan Doughnuts)

Wakame Rice

Ochazuke (Japanese Tea over Rice)

Dashi Chazuke (Dashi Broth over Rice)

Kinpira Gobo (Burdock Root Stir-Fry)

Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)

Zunda Mochi (Rice Cakes with Sweet Edamame Paste)

Shiratama Dango (Japanese Rice Dumplings)

How to Make Shiitake Dashi (Mushroom Stock) Properly

Nori no Tsukudani (Nori Seaweed Paste)

Senmaizuke (Japanese Pickled Turnips)

Gari (Pickled Sushi Ginger)

Japanese Onion Salad

Warabi Mochi

Japanese Summer Vegetable Salad with Shio Kombu

How to Make Shio Kombu (Salted Kelp)

Satsumaimo no Amani (Sweet Simmered Japanese Sweet Potato)

Satsumaimo Gohan (Japanese Sweet Potato Rice)

Satsumaimo no Lemon-ni (Sweet Potatoes Simmered with Lemon)

Hoshi Imo (Japanese Dried Sweet Potatoes)

Kohakutou (Edible Crystal Candy)

Authentic Yaki Imo (Baked Japanese Sweet Potatoes)

Yuzu Sorbet

Mame Gohan (Japanese Green Pea Rice)

Kinako Nejiri (Japanese Twisted Soybean Flour Snack)

Japanese Avocado Salad with Cucumber

Japanese Pickled Shiso (Perilla) Leaves in Soy Sauce

Karikari Maitake (Crispy Japanese Maitake Mushrooms)

Japanese Savory Pickled Green Onions (Scallions)

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